Pork Belly Ramen – Alida Ryder

Alida Ryder's Pork Belly Ramen

Alida Ryder’s Pork Belly Ramen

Alida sats, “My obsession with ramen started quite some time ago when I learned through my younger brother (who is the ultimate food experimenter) what it is and that obsession intensified when I learned about the genius that is David Chang. Chang is probably the ultimate ramen-obsessive and his series, Mind of a Chef, follows him travelling through Japan during many of the episodes, looking for the best ramen the country has to offer. I have been re-watching this awesome show this past week and just could not go another day without making ramen. And I mean proper ramen, not just instant noodles in artificially flavoured broth.”

Pork Belly Ramen

Preparation time 15 minutes
Cook time 4 hours
Total time 4 hours 15 minutes

Serves: 6-8

1x 1.6kg bone-in pork belly
salt & pepper to taste

for the broth
pork bones from roasted belly
2 carrots, roughly chopped
handful spring onions, roughly chopped
4 garlic cloves
1x 4cm piece fresh ginger, sliced
8 cups chicken stock
½ cup soy sauce
2 tablespoons fish sauce
2-3 tablespoons ponzu (or to taste)
2 tablespoons miso paste
soy sauce, to taste

for the ramen
roasted and cooled pork belly, sliced
noodles, cooked
1 boiled egg, per person, cooked to preference
fresh spring onions, sliced

Pre-heat the oven to 160°c.

Rub the pork belly with salt and pepper then place in the oven and allow to roast for 90 minutes-2 hours or until the belly is cooked through.

Remove the belly from the oven and allow to cool then carefully slice off the bones and place the belly in the fridge to chill completely.

Place the roasted pork bones in a large pot then add all the remaining broth ingredients. Bring the broth the a boil then turn down the heat and allow to simmer for 2-3 hours or until the broth is golden brown in colour and deeply aromatic.

Strain the broth then set aside.

When you are ready to serve, slice the cold pork belly then warm in the broth for 5 minutes.

Serve the pork belly with the noodles, boiled egg and spring onions and top with the broth.

Serve immediately.

Michael’s wine recommendation – CLICK HERE

De Waal Cabernet Sauvignon 2011

De Waal Cabernet Sauvignon 2011

Alida Ryder

Alida Ryder

Alida Ryder is one of my favourite food people.  Excellent cook, recipe developer, great photographer.  Her website has a huge following and she is doing things she could only have dreamed of a few years ago.  She’s written two books Simple & Delicious and Cook from the heart.  Click here to go to her fabulous website.

June 30th, 2015|Categories: Recipes|Tags: , , |