This Ramen tastes just like the Ramen in a restaurant! Who knew it was fairly simple to make even the best ramen, though it is a very long process!
Ingredients:
-Ramen Noodle (Find the dough recipe here)
-8 cups chicken stock
-Crispy Pork Belly
-2 heads Bok Choy, sliced lengthwise into thin pieces
-8oz Shiitake mushrooms, cleaned and sliced
-1 tablespoon Ginger paste
-1 tablespoon soy sauce
-2 teaspoons chili sesame oil
-6 large eggs
-Green onions, chopped
Instructions:
1. In a large pot, bring chicken stock to a boil.
2. Add eggs to the boiling broth. Allow the eggs to cook to desired doneness, 7 minutes for hard boiled eggs.
3. Add Bok Choy, mushrooms, ginger, soy sauce, and sesame oil to the pot. Cook the Bok Choy for about 1 minute. Add the ramen noodles to the pot as well and cook for 1-2 minutes. Remove from heat.
4. Take the eggs out of the pot and put them in a bowl with ice. Peel the eggs and slice them through the center.
5. Divide the ramen into bowls and top with 1 egg, a couple slices of pork belly, and green onions.
Crispy Pork Belly Recipe
This Pork Belly takes about 2 hours to cook and then must sit for an extra 2 hours at least before being used, make sure to make this well in advance if you plan on eating it with ramen!
Ingredients:
- 1 pound skinless pork belly
- 3 teaspoons salt
-1 teaspoon sugar
-Fresh ground pepper
Instructions:
1. Season Pork Belly with the salt, sugar, and pepper. Cover and refrigerate overnight.
2. Preheat the oven to 400 degrees.
3. In an iron skillet, roast the pork belly for 30 minutes. Reduce the ovens heat to 300 degree and roast for about an hour, until tender. A larger piece might take longer to cook.
4. Once you remove the pork belly, let it cool to room temperature and place in an airtight container. Chill in the refrigerator for at least 2 hours.
5. When the Pork is chilled, then you may slice the pork into thick pieces to reheat on the stove top to crisp.
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