Tender pork belly and a rich, complex broth infused with Asian flavours make this a luxurious ramen recipe. The dish combines succulent braised pork, umami-packed miso stock, and an array of colourful vegetables and toppings. While it requires some time and effort to prepare, the result is a restaurant-quality bowl of ramen that’s perfect for impressing guests or indulging in a special meal at home. The dish combines succulent braised pork, umami-packed miso stock, and an array of colourful vegetables and toppings. While it requires some time and effort to prepare, the result is a restaurant-quality bowl of ramen that’s perfect for impressing guests or indulging in a special meal at home.
Preparation time
30 mins to 1 hour
Cooking time
over 2 hours
Serves
Serves 4
By Matt Tebbutt
From Saturday Kitchen
This ramen dish is rich in protein and contains various vegetables, but its high fat content from pork belly and fried eggs, along with sodium from soy sauce and miso, contributes to a lower nutritional score. The inclusion of diverse vegetables and mushrooms adds beneficial nutrients. more about nutri-score
Ingredients
For the pork belly:
- Rindless rolled pork belly: 800g/1lb 12oz
- Chicken stock: 500ml/18fl oz
- Star anise: 2
- Garlic bulb: 1, left whole
- Fresh root ginger: 2cm/1in, peeled and sliced
- Coriander seeds: 1 tbsp
For the ramen stock:
- Pork stock: 500ml/18fl oz
- Miso paste: 2 tbsp
- Fresh root ginger: 2cm/1in, sliced
- Garlic cloves: 3, sliced
- Ketjap manis: 1 tbsp
- Gochujang: 1 tbsp
- Soy sauce: 50ml/2fl oz
- Shiitake mushrooms: 6, sliced
- Oyster mushrooms: 3, sliced
- Tenderstem broccoli: 6 pieces
- Roasted sweet potato: 4 slices, unpeeled
To serve:
- Thin egg noodles: 1 pack, cooked
- Crispy fried eggs: 4
- Fresh coriander leaves: 2 tbsp, chopped
- Red chilli: 1, sliced
- Japanese chilli oil: 20ml/¾fl oz
- Sesame oil: a few drops
- Crispy onions: 2 tbsp
- Ketjap manis: 1–2 tsp
Method
Prepare the Pork Belly
- Season the pork belly.
- Brown the pork belly in an ovenproof frying pan over medium-high heat.
- Add chicken stock, garlic bulb, star anise, coriander seeds, and ginger.
- Poach for 1½–2 hours.
- Remove pork, chill, and slice thinly.
Make the Ramen Stock
- In a large saucepan, combine pork stock, miso paste, ginger, garlic, ketjap manis, gochujang, and soy sauce.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Strain the stock and keep warm.
Prepare the Vegetables
- Fry sliced sweet potato until golden brown on each side.
- Warm mushrooms, broccoli, and sweet potato in the stock for a few minutes.
Assemble and Serve
- Place cooked noodles in serving dishes.
- Top with sliced pork belly.
- Pour hot stock and vegetables over the noodles.
- Add a crispy fried egg to each bowl.
- Garnish with coriander, sliced chilli, chilli oil, sesame oil, crispy onions, and ketjap manis to taste.
Nutri-score Health Check
This ramen recipe receives a Nutri-score of D, indicating it’s less healthy due to its high fat and sodium content. The pork belly and crispy fried eggs contribute significant saturated fats, while the miso paste, soy sauce, and other seasonings add considerable sodium. However, the dish does offer some nutritional benefits from the variety of vegetables and mushrooms, providing fiber and essential vitamins. The broth’s umami-rich ingredients like miso and gochujang add flavor without excessive calories. To improve the score, consider using leaner meat, reducing the amount of pork belly, and increasing the portion of vegetables. Additionally, using low-sodium stock and soy sauce could help lower the overall sodium content.
