Ingredients
- pork belly 500g piece, skin and excess fat removed
- soy sauce 100ml, plus a splash
- mirin 100ml
- ramen noodles 1 pack – around 270g
- young spinach 4 handfuls
- hard boiled eggs 4, to serve
- beansprouts a handful
- spring onions 1/2 bunch, finely sliced
SPICY BROTH
- spring onions 1/2 bunch, chopped
- ginger 6 slices
- red chilli 1, halved
- garlic 1 clove, halved
- chicken stock 1.5 litres
- sesame oil a splash
Method
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Step 1
Heat the oven to 160C/fan 140C/gas 3. To make the pork belly, put the pork in a small baking dish it will fit snugly. Mix the soy, mirin and 200ml water, and pour this over the pork belly.Add a little more water, if needed, to just cover the meat. Cover tightly with foil and bake for 3 hours. Pour away the cooking liquid. Cool the pork for 30 minutes, then wrap it in clingfilm and weight down with a heavy chopping board. Chill overnight, or for at least 6 hours to set the shape.
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Step 2
To make the broth, put the spring onions, ginger, chilli and garlic on a chopping board and bruise them all with a rolling pin. Put it into a pan, add the chicken stock and simmer gently for 15 minutes. Strain out all the solids and discard them.
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Step 3
Slice the pork into neat slices and reheat it in the broth, adding a splash of soy and sesame oil for flavour.
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Step 4
Cook the ramen following the packet instructions, and drain and divide the noodles between 4 warmed bowls.Add a handful of spinach to each bowl, then pour over the simmering broth. Top with a few slices of pork, egg halves, beansprouts and spring onion.
Nutritional Information
- Kcals 712
- Fat 26.8g
- Saturates 9.8g
- Carbs 69.9g
- Fibre 5.6g
- Protein 45.1g
- Salt 7.4g
