The most ravishing ramen you’ll ever make! Tender pork belly slices are served in a delicious gochujang broth with perfectly steamed pak choi leaves. Topped with fresh coriander and black sesame seeds, there really is so much to love about this beautiful dish!
Phenomenal Pork Belly Ramen
Phenomenal Pork Belly Ramen
with spicy gochujang & steamed pak choi
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Black Sesame Seeds
- Fresh Coriander
- Fresh Ginger
- Gochujang
- Julienne Carrot
- Low-Sodium Soy Sauce
- Pak Choi
- Pork Belly
- Ramen Noodles
- Spring Onion
- Spring Onions
- Tomato Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Sugar/Sweetener/Honey
- Egg/s (optional)
- Paper Towel
IT’S KIND OF A PIG DEAL…
Preheat the oven to 200°C. Pat the Pork belly dry with some paper towel. Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the pork belly and sear for 3-5 minutes, flipping halfway, until browned. On completion, remove from the pan and place on a greased baking tray. Roast in the hot oven for 6-8 minutes until cooked through and golden. On completion, thinly slice and cover with tinfoil to keep warm until serving.
THE BROTH & THE BEAUTIFUL
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, add the ginger slices and the spring onion whites. Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato paste and the Gochujang (to taste) and fry for about 1 minute, shifting constantly. Pour in the diluted stock. Reduce the heat and leave to simmer for 5-7 minutes until slightly reduced and all the flavours have combined.
ALL IS NOT AS IT STEAMS
Separate the leaves of the trimmed pak choi and rinse well. Return the pan to a medium heat with a splash of water. When hot, add the pak choi leaves, cover with the lid, and steam for 3-5 minutes until wilted. On completion, drain on paper towel and season to taste.
OPTIONAL EGG
Bring a small pot of water to the boil. Once boiling, place an egg in the pot and cook for 5-6 minutes for medium-soft, 6-8 minutes for medium, and 8-10 minutes for a medium-hard boiled egg. On completion, remove the egg from the pot and submerge in cold water. Peel when cool enough to handle and cut in half.
BACK TO THE BROTH
When the broth is done simmering, remove the ginger slices. Stir in the soy sauce and a sweetener of choice. If the broth is too thick for your liking, add an extra splash of warm water. Add the ramen noodles and cook for 2-3 minutes or until al dente. On completion, stir through ½ the julienne carrots.
RAMEN HEAVEN
Bowl up a generous helping of the ramen. Top with the pak choi, the Pork belly strips, the boiled egg (if using), and the remaining julienne carrots. Sprinkle over the sesame seeds, chopped coriander, and spring onion greens. Simply stunning, Chef!
IT’S KIND OF A PIG DEAL…
Preheat the oven to 200°C. Pat the Pork belly dry with some paper towel. Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the pork belly and sear for 3-5 minutes, flipping halfway, until browned. On completion, remove from the pan and place on a greased baking tray. Roast in the hot oven for 6-8 minutes until cooked through and golden. On completion, thinly slice and cover with tinfoil to keep warm until serving.
THE BROTH & THE BEAUTIFUL
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, add the ginger slices and the spring onion whites. Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato paste and the Gochujang (to taste) and fry for about 1 minute, shifting constantly. Pour in the diluted stock. Reduce the heat and leave to simmer for 5-7 minutes until slightly reduced and all the flavours have combined.
ALL IS NOT AS IT STEAMS
Separate the leaves of the trimmed pak choi and rinse well. Return the pan to a medium heat with a splash of water. When hot, add the pak choi leaves, cover with the lid, and steam for 3-5 minutes until wilted. On completion, drain on paper towel and season to taste.
OPTIONAL EGG
Bring a small pot of water to the boil. Once boiling, place 2 eggs in the pot and cook for 5-6 minutes for medium-soft, 6-8 minutes for medium, and 8-10 minutes for a medium-hard boiled eggs. On completion, remove the eggs from the pot and submerge in cold water. Peel when cool enough to handle and cut in half.
BACK TO THE BROTH
When the broth is done simmering, remove the ginger slices. Stir in the soy sauce and a sweetener of choice. If the broth is too thick for your liking, add an extra splash of warm water. Add the ramen noodles and cook for 2-3 minutes or until al dente. On completion, stir through ½ the julienne carrots.
RAMEN HEAVEN
Bowl up a generous helping of the ramen. Top with the pak choi, the Pork belly strips, the boiled eggs (if using), and the remaining julienne carrots. Sprinkle over the sesame seeds, chopped coriander, and spring onion greens. Simply stunning, Chef!
IT’S KIND OF A PIG DEAL…
Preheat the oven to 200°C. Pat the Pork belly dry with some paper towel. Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the pork belly and sear for 3-5 minutes, flipping halfway, until browned. On completion, remove from the pan and place on a greased baking tray. Roast in the hot oven for 6-8 minutes until cooked through and golden. On completion, thinly slice and cover with tinfoil to keep warm until serving.
THE BROTH & THE BEAUTIFUL
Boil the kettle. Dilute the stock with 1L of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, add the ginger slices and the spring onion whites. Fry for 2-3 minutes until fragrant, shifting constantly. Add the tomato paste and the Gochujang (to taste) and fry for about 1 minute, shifting constantly. Pour in the diluted stock. Reduce the heat and leave to simmer for 7-9 minutes until slightly reduced and all the flavours have combined.
ALL IS NOT AS IT STEAMS
Separate the leaves of the trimmed pak choi and rinse well. Return the pan to a medium heat with a splash of water. When hot, add the pak choi leaves, cover with the lid, and steam for 5-7 minutes until wilted. On completion, drain on paper towel and season to taste.
OPTIONAL EGG
Bring a small pot of water to the boil. Once boiling, place 3 eggs in the pot and cook for 5-6 minutes for medium-soft, 6-8 minutes for medium, and 8-10 minutes for a medium-hard boiled eggs. On completion, remove the eggs from the pot and submerge in cold water. Peel when cool enough to handle and cut in half.
BACK TO THE BROTH
When the broth is done simmering, remove the ginger slices. Stir in the soy sauce and a sweetener of choice. If the broth is too thick for your liking, add an extra splash of warm water. Add the ramen noodles and cook for 2-3 minutes or until al dente. On completion, stir through ½ the julienne carrots.
RAMEN HEAVEN
Bowl up a generous helping of the ramen. Top with the pak choi, the Pork belly strips, the boiled eggs (if using), and the remaining julienne carrots. Sprinkle over the sesame seeds, chopped coriander, and spring onion greens. Simply stunning, Chef!
IT’S KIND OF A PIG DEAL…
Preheat the oven to 200°C. Pat the Pork belly dry with some paper towel. Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the pork belly and sear for 3-5 minutes, flipping halfway, until browned. On completion, remove from the pan and place on a greased baking tray. Roast in the hot oven for 6-8 minutes until cooked through and golden. On completion, thinly slice and cover with tinfoil to keep warm until serving.
THE BROTH & THE BEAUTIFUL
Boil the kettle. Dilute the stock with 1.2L of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, add the ginger slices and the spring onion whites. Fry for 2-3 minutes until fragrant, shifting constantly. Add the tomato paste and the Gochujang (to taste) and fry for about 1 minute, shifting constantly. Pour in the diluted stock. Reduce the heat and leave to simmer for 7-9 minutes until slightly reduced and all the flavours have combined.
ALL IS NOT AS IT STEAMS
Separate the leaves of the trimmed pak choi and rinse well. Return the pan to a medium heat with a splash of water. When hot, add the pak choi leaves, cover with the lid, and steam for 5-7 minutes until wilted. On completion, drain on paper towel and season to taste.
OPTIONAL EGG
Bring a small pot of water to the boil. Once boiling, place 4 eggs in the pot and cook for 5-6 minutes for medium-soft, 6-8 minutes for medium, and 8-10 minutes for a medium-hard boiled eggs. On completion, remove the eggs from the pot and submerge in cold water. Peel when cool enough to handle and cut in half.
BACK TO THE BROTH
When the broth is done simmering, remove the ginger slices. Stir in the soy sauce and a sweetener of choice. If the broth is too thick for your liking, add an extra splash of warm water. Add the ramen noodles and cook for 2-3 minutes or until al dente. On completion, stir through ½ the julienne carrots.
RAMEN HEAVEN
Bowl up a generous helping of the ramen. Top with the pak choi, the Pork belly strips, the boiled eggs (if using), and the remaining julienne carrots. Sprinkle over the sesame seeds, chopped coriander, and spring onion greens. Simply stunning, Chef!
Frequently Asked Questions
What is the preparation time for Phenomenal Pork Belly Ramen?
The preparation time for Phenomenal Pork Belly Ramen with spicy gochujang & steamed pak choi is between 25 and 40 minutes.
What is the total time required to make Phenomenal Pork Belly Ramen with spicy gochujang & steamed pak choi?
The total time required to make Phenomenal Pork Belly Ramen with spicy gochujang & steamed pak choi is between 45 and 60 minutes.
How many servings does Phenomenal Pork Belly Ramen provide?
4 servings
What are the main ingredients in Phenomenal Pork Belly Ramen?
Black Sesame Seeds, Fresh Coriander, Fresh Ginger, Gochujang, Julienne Carrot, Low-Sodium Soy Sauce, Pak Choi, Pork Belly, Ramen Noodles, Spring Onion, Spring Onions, Tomato Paste, Vegetable Stock
What is the nutritional information of Phenomenal Pork Belly Ramen?
Calories: 618, Carbs: 51 grams, Fat: grams, Protein: 56.3 grams, Sugar: 10.6 grams, Salt: 2430 grams
How do I prepare Phenomenal Pork Belly Ramen?
RAMEN HEAVEN: Bowl up a generous helping of the ramen. Top with the pak choi, the pork belly strips, the boiled eggs (if using), and the remaining julienne carrots. Sprinkle over the sesame seeds, chopped coriander, and spring onion greens. Simply stunning, Chef! IT’S KIND OF A PIG DEAL…: Preheat the oven to 200°C. Pat the pork belly dry with some paper towel. Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the pork belly and sear for 3-5 minutes, flipping halfway, until browned. On completion, remove from the pan and place on a greased baking tray. Roast in the hot oven for 6-8 minutes until cooked through and golden. On completion, thinly slice and cover with tinfoil to keep warm until serving. THE BROTH & THE BEAUTIFUL: Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, add the ginger slices and the spring onion whites. Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato paste and the gochujang (to taste) and fry for about 1 minute, shifting constantly. Pour in the diluted stock. Reduce the heat and leave to simmer for 5-7 minutes until slightly reduced and all the flavours have combined. ALL IS NOT AS IT STEAMS: Separate the leaves of the trimmed pak choi and rinse well. Return the pan to a medium heat with a splash of water. When hot, add the pak choi leaves, cover with the lid, and steam for 3-5 minutes until wilted. On completion, drain on paper towel and season to taste. BACK TO THE BROTH: When the broth is done simmering, remove the ginger slices. Stir in the soy sauce and a sweetener of choice. If the broth is too thick for your liking, add an extra splash of warm water. Add the ramen noodles and cook for 2-3 minutes or until al dente. On completion, stir through ½ the julienne carrots. OPTIONAL EGG: Bring a small pot of water to the boil. Once boiling, place 2 eggs in the pot and cook for 5-6 minutes for medium-soft, 6-8 minutes for medium, and 8-10 minutes for a medium-hard boiled eggs. On completion, remove the eggs from the pot and submerge in cold water. Peel when cool enough to handle and cut in half.
What should be prepared from my kitchen to make Phenomenal Pork Belly Ramen?
Black Sesame Seeds, Fresh Coriander, Fresh Ginger, Gochujang, Julienne Carrot, Low-Sodium Soy Sauce, Pak Choi, Pork Belly, Ramen Noodles, Spring Onion, Spring Onions, Tomato Paste, Vegetable Stock
How many calories does Phenomenal Pork Belly Ramen have?
618 calories
How much fat content does Phenomenal Pork Belly Ramen have?
grams
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