Serves 6-8 METHOD 1 Pre-heat the oven to 160°C. INGREDIENTS Rub the pork belly with salt and pepper 1×1. 6kg bone-in pork belly then place in the oven and allow to Ponzu, a cit ip rusy Japanese Salt & pepper to taste roast for 90 to 120 minutes or until the sauce, adds excellent tang For the broth belly is cooked through. To pork broth.
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Pick up a Pork bones from roasted belly 2 Remove the belly from the oven and bottle from your local 2 carrots, roughly chopped allow to cool, then carefully slice off oriental supermarket.
A handful of spring onions, roughly the bones and place the belly in the chopped fridge to chill completely. 4 garlic cloves 3 Place the roasted pork bones in a YDER 1x4cm piece fresh ginger, sliced large pot and add all the remaining 8 cups chicken stock broth ingredients. Bring the broth to the ½ cup soy sauce boil.
Turn down the heat and allow to 2T fish sauce simmer for two to three hours or until 2-3T ponzu (or to taste) the broth is golden brown in colour 2T miso paste and deeply aromatic. Soy sauce, to taste 4 Strain the broth then set aside. For the ramen When you are ready to serve, slice the Roasted and cooled pork belly, sliced cold pork belly then warm in the broth Y MEADOWS / PHOTOGRAPHS: ALIDA R Noodles, cooked for five minutes.
: HOLL 1 boiled egg, per person, cooked 5 Serve the pork belly with the to preference noodles, boiled egg and spring Fresh spring onions, sliced onions, and top with the broth.