Ramen with Pork Belly

Ramen with Pork Belly

Course: 
Main Dish or Soup
Cuisine: 
Japanese
Serves: 
4
Prep Time: 
15
 minutes
Cook time: 
1.75
 minutes
*
 hours
Olive Oil
Ingredients
2 (14.5oz)
Cans fire roasted diced tomatoes
1 Pkg
Aneto chicken broth
1 Tbsp
Tomato paste
½ Tsp
Chili powder
½ Tsp
Onion powder
1 Tsp
Cumin
15.5 Oz
Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
Cooked Matiz paella rice

1 tbsp. olive oil

8 oz. pork belly

1 tbsp. fresh ginger, peeled and minced

2 garlic cloves, peeled and minced

½ cup. rice wine, mirin, or sake

4 cups. Aneto Fish Broth

4 pkg. ramen noodles

4 baby bok choy, halved

4 hard boiled eggs, peeled and halved

2 nori sheets, cut into quarters

Sliced radishes, chopped scallions, sesame seeds, and hot chili paste, for topping

Instructions:
  1. Heat oil in a large pot or Dutch oven over medium-high heat. Pat pork belly dry with paper towels.
  2. Once hot, add the pork to the pot, and sear on all sides until golden brown. Remove from the pot and set aside.
  3. Add the ginger and garlic to the pot, stir to combine, and sauté until tender and fragrant, about 1 minute.
  4. Deglaze the pot with wine and simmer for 3 minutes or until the wine has reduced by half.
  5. Add the broth, whisk to combine, and bring to a simmer. Once simmering, return the seared pork to the pot, reduce heat to medium-low, cover, and cook for 1 ½ hours or until the pork belly is tender.
  6. Remove the pork belly from the pot and set aside for 5 minutes before slicing.
  7. Place the ramen noodles in the broth and cook according to the instructions on the package.
  8. Place the bok choy in the hot broth and cook for 3-4 minutes or until tender.
  9. Divide the noodles, bok choy, and pork belly between bowls and top with broth.
  10. Top bowls with hard boiled eggs, nori sheets, radishes, scallions, etc…  before serving.

sliced carrots

About this recipe

Everyone loves Ramen! This homemade bowl of noodles and broth is the perfect meal solution for cold-weather weekends. We slow cook and simmer the pork belly in Aneto Fish Broth, rice wine, ginger, and garlic to really enhance the overall flavor of this soup. Super scrumptious!

Chiveschopped celery