Asian

This pulled pork ramen with crackling will make your Wednesday worth it

Name: Pulled-pork ramen with crackling
Yield: 4
Cuisine: /asian
Ingredients: 1.6kg piece pork belly, bone in, dried in the fridge overnight; 1 tbs extra virgin olive oil; 8 spring onions, white and light green parts chopped into batons, dark green part thinly sliced; 4 garlic cloves, bruised; 30g ginger, sliced; 1 sachet bonito flakes; ¼ cup red miso paste; 1L chicken stock; 2 tbs soy sauce; 2 tbs sake; 2 tbs mirin; 2 tsp sesame oil; 1L of boiling water, plus extra; 250g fresh shiitake mushrooms; 270g dried ramen noodles, cooked to packet instructions; 2 soft-boiled eggs, halved; 2 nori (seaweed) sheets; Black & white sesame seeds, toasted, to serve; Chilli oil, to serve; 4 mixed radish (red, black, watermelon); 1 tsp salt; 1 tsp caster sugar; ¼ cup rice wine vinegar; 1 piece dried seaweed

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by Warren Mendes

delicious. team

Jul 24, 2019

The best part about winter is enjoying dishes like this!

1.6kg piece pork belly, bone in, dried in the fridge overnight
1 tbs extra virgin olive oil
8 spring onions, white and light green parts chopped into batons, dark green part thinly sliced
4 garlic cloves, bruised
30g ginger, sliced
1 sachet bonito flakes
¼ cup red miso paste
1L chicken stock
2 tbs soy sauce
2 tbs sake
2 tbs mirin
2 tsp sesame oil
1L of boiling water, plus extra
250g fresh shiitake mushrooms
270g dried ramen noodles, cooked to packet instructions
2 soft-boiled eggs, halved
2 nori (seaweed) sheets
Black & white sesame seeds, toasted, to serve
Chilli oil, to serve

For the pickle

4 mixed radish (red, black, watermelon)
1 tsp salt
1 tsp caster sugar
¼ cup rice wine vinegar
1 piece dried seaweed

Method

1.

Preheat oven to 220°C fan forced.
2.

Using a small knife, score the skin of the pork belly in 1cm intervals, making sure not to slice into the meat. Brush with olive oil and season with salt.
3.

Place the pork in a large, deep roasting pan and roast for 30 minutes or until just starting to crackle.
4.

To the roasting pan, add the spring onion batons, garlic, ginger, kombu and bonito flakes. Add the miso paste and chicken stock, stirring to combine, before adding the soy, sake, mirin and sesame oil, making sure not to pour any liquid over the crackling.
5.

Add about 1L water from a boiling kettle, or enough just to come up to the skin.
6.

Reduce the oven to 140°C fan forced (or 160°C conventional) and roast for a further 2 hours or until pork is very tender.
7.

For the pickle, combine the radishes, vinegar, sugar and salt in a bowl. Set aside.
8.

Add the mushrooms to the pan for the final 20 minutes of cooking. Top up the pan with extra water as needed, making sure it doesn’t touch the crackling.
9.

Remove the pork from the pan. Remove crackling and break into shards, and shred the meat with two forks.
10.

To serve, divide noodles among bowls. Top with shredded pork and mushrooms. Pour over stock then add crackling, egg, pickles, spring onion greens, seaweed sheets, sesame seeds and chilli oil.