- 500g Pork belly (decent ratio of meat to fat)
- 1/3 cup of light soy sauce
- 1/3 cup of Obento cooking sake
- 2/3 cup water
- 3 Tbs sugar
- 2 slices raw ginger
- 1 spring onion stalk
- 1/2 tablespoon rice bran oil (or another neutral flavoured oil)
- 2 litres of homemade chicken stock (see notes)
- 4 heaped teaspoons of white miso paste
- 4 serves Hakabuku ramen noodles (or egg noodles)
- 2/3 of a cup frozen corn
- 1 small bag (70g) baby spinach
- 12 snow peas
- 1 teaspoon butter
- 1 teaspoon salt
- 2-3 green onions for garnish
- 250ml rice bran oil (or another neutral flavoured oil)
- 2 small to medium onions
- 3 spring onion stalks
- 2 cloves garlic
- Optional: Chilli oil or SB Nanami Togorashi (Japanese spice mixture) to serve.
- Preparation – Day before: Pork.1. Cut pork belly into two smaller blocks , you want to have slices (from these smaller blocks) that fit nicely into your bowl so keep that in mind when cutting. Sear all sides of pork belly in a pan with 1 tablespoon oil.2. Put pork belly into a medium pot, you want it to be as tight fitting as possible so you can submerge the pork. 3. Add water, soy sauce, sake, sugar, ginger and spring onion stalk. Simmer on a medium low heat for 1 to 1.5 hours until meat is tender. Turn pork blocks once during this process. The liquid should be approximately 2/3 evaporated when pork is tender (see notes)4. When meat has cooled store in a zip lock bag with pan juice overnight in the fridge. It will help to flavour meat and make it easier to slice the next day. (see notes)
- Aroma oil 1. Slice onion in half and into thin slices2. Slice spring onion into 1cm sections3. Peel and smash garlic cloves4. In a small saucepan, add oil and onions. Bring heat to medium high, and constantly stir to prevent sticking to the pan. Cook until onions go soft and translucent and begin to brown5. When onions show first signs of browning add green onions and cook for a minute or two then add the garlic. Watch closely so the onions don’t burn.6. Watch this mix closely, and stir. You want everything to go brown and crispy but not burn, if parts begin to burn and charr its time to stop cooking even if not everything in the onion mixture has browned, it is better to have less cooked pieces than it is to have burnt bits ruin the flavour of your oil. 7. Remove the onions from oil with a steel sieve or slotted spoon and discard onion. Oil can be stored for one month in the fridge.
- ON THE DAY.1. Boil water and add salt. Blanch the corn, spinach, and snow peas, separately and set aside.2. Cook noodles as directed and set aside3. Remove pork from bags and slice into 2.5ml slices. DO NOT throw away cooking juices. You will need them later.4. Put oil into a large non-stick fry pan and heat on medium to high.5. In a separate pot, warm up stock.6. Warm bowls by tipping boiling water from kettle into bowl and leaving for a couple of minutes, then tip out water.7. Divide miso paste equally into each bowl and add 1 scant teaspoon of the cooking liquid from the pork into the each bowl.8. Add a pinch of salt to each bowl and mix to form a paste in the bottom.9. Fry pork slices till heated through and browned on each side.
- TO SERVE.1. Divide boiling stock between each bowl and stir.2. Add two teaspoons of aroma oil into each bowl, followed by noodles, vegetables and pork slices.3. Trim ends of spring onions and cut bottom half of spring onions into 5cm lengths. Discard the last green third. Then cut each piece in half lengthwise and into thin strips.4. Garnish with spring onions and dot the corn with a 1/4 teaspoon of butter. Add chilli oil or SB powder on top.5. Enjoy!
- NOTES. 1. You can replace homemade with good quality, low salt store bought stock.2. Egg noodles, or the best quality ramen noodles you can afford. I prefer Hakubaku ramen noodles.3. To promote an even distribution of heat, I recommend you use an Otoshibuta (drop lid). You can make one from heavy duty foil folded a few times or even a small saucer.4. You can make a big batch of pork and freeze in zip lock bags with the cooking liquid to be used on another night.5. You can make ramen eggs with the pork cooking liquid if you want by soft boiling eggs, peeling and putting them into a seperate zip lock bag with some cooking liquid overnight
Product used in recipe
- Obento - Cooking Sake