Recipe Cuisine: Japanese
Theme: One Bowl Wonder
Cheesy Butter Volcano Ramen w Pork Belly
By: me
Ingredients
- 500gms Pork belly thin slices
- 2tbs Pickled red onions finely chopped
- 3tbs White miso paste
- 3tbs Kewpie mayo
- 1 Shallot (green part only) finely chopped
- 2 x 7 minute jammy eggs
- Crispy fried garlic for topping
- 2 bundles Ramen noodles (prepared to packet instructions)
- 2tbs Grated cheese
- 1/3 cup Sweet canned corn
- 2tbs Garlic paste
- 2tbs Ginger paste
- 1/3 cup Tomato Ketchup
- 2tbs Mirin
- 4tsp Chicken stock powder
- Sesame oil for topping
- Small fresh finely chopped chilli for topping
- Crispy chilli oil for topping
- 4 cups of water
- Furikake as topping
- 2tbs Siracha
Product used in recipe
- KEWPIE - MAYONNAISE
Method
- Prepare the crispy pork belly: Preheat oven 200C. Marinate the pork belly in a bowl with tomato sauce, soy sauce, brown sugar and sesame oil. Lay out flat in a single layer on a baking tray lined with baking paper. Roast slices 15 minutes or until caramelised and crisp (rotating tray once).
- Make the broth: Combine in pot on medium heat; mirin, chicken stock powder, 4 cups water, garlic paste, ginger paste, mirin and siracha. Stirring until miso paste is incorporated.
- Create creamy flavour base: Put grated cheese and kewpie into ramen serving bowls, add a ladle of hot liquid and stir to combine. Then continue to add remainder of hot broth to bowls.
- Accessorise your ramen: Top bowl with prepared ramen as the base, then layer sweet corn, shallots, pickled onions, fresh chilli, crispy pork slices, jammy eggs halved, furikake, crispy chilli oil, crispy fried garlic and drizzle with sesame oil.
