Recipe Cuisine: Japanese
Theme: One Bowl Wonder
Hurley’s Pork Ramen
By: Tim Hurley
Ingredients
- Pork Belly
- Ginger
- Garlic
- 1 cup Soy sauce
- 1/3 cup mirin
- 1/3 cup dark Chinese vinegar
- Noodles
- Miso paste
- Pak choy
- Enoki mushroom
- Corn
- Boiled egg
- Nori
- Shichimi Togarashi (rep pepper seasoning)
Product used in recipe
- HAKUBAKU - ORGANIC RAMEN NOODLES
- OBENTO - COOKING SAKE
- LEE KUM KEE - SESAME OIL
Method
- Roll the pork belly and tie it with cooking twine. Brown the outside in a pan with sliced ginger and garlic cloves.
- Put pork, ginger and garlic in saucepan with soy sauce, mirin and vinegar. Top up with water till it's about 3/4 covered. Simmer for 3 hours with lid on, turning every 30 minutes.
- Put pork in a container and pour over liquid from pot, straining and discarding ginger and garlic. Refrigerate overnight.
- Remove layer of formed fat and then pork and slice into discs. Set aside the "jelly" stock that pork had cooked in to use as soup base.
- Use 5 tables spoons of "jelly" stock and 2 tablespoons of miso paste plus some water (about 250ml per person). Boil and stir.
- Cook noodles as per packet instructions. Boil and peel one egg per dish.Fry the pork to brown each side.
- Assemble first with with noodles then your favourite vegetables and garnishes. I used pak choy, corn, enoki mushroom, seaweed. Place the pork and egg in bowl. Add soup and season with shichimi togarashi and sesame oil. Enjoy!
