Miso Ramen with Pork Belly
Ingredients
- 600 gPork belly (thickly sliced)
- 1.5 Ldashi stock
- 4 tbspmiso paste
- 400 gramen noodles
- 4 pcEgg
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 2 pcnori seaweed (sheets)
- 100 gCorn (drained)
- 2 tbspSesame oil
- 2 pcGarlic (minced)
Method
A deep brown broth characterized by the fermented power of miso and the richness of pork fat. Firm noodles meet melt-in-the-mouth pork, with toasted sesame oil droplets shimmering on the surface.
- 1
Brown the pork belly in a hot pot with a drizzle of oil. The skin must be golden and crispy. Add a crushed garlic clove and a bit of ginger to flavor the meat.
- 2
Pour in the dashi broth. Bring to a boil then reduce heat. Simmer gently until a knife pierces the pork without resistance. Skim regularly to keep the broth clean.
- 3
Plunge the eggs into boiling water for exactly 6 minutes. Refresh immediately in ice water to stop the cooking. The yolk must remain runny and creamy.
- 4
In each bowl, dissolve a spoonful of miso paste with a little hot broth. Cook the ramen noodles in a separate pot of water, keeping them al dente. They should retain a firm bite.
- 5
Pour the scalding broth over the miso base. Add the noodles, pork slices, halved egg, corn, and nori. Finish with sliced green onions and a few drops of sesame oil.
Frequently asked questions
How do you get this dish right?
- Never boil the miso paste, it destroys its aroma and alters its texture.
- Use very cold water for the eggs' thermal shock; it is the key to peeling them cleanly.
How long does this dish keep?
The broth and pork can be kept for 2 days in the fridge separately. Noodles must be eaten immediately.
