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!
Pork Belly - 200g
Vegetable Stock - 5ml
Fresh Ginger - 20g
Spring Onion - 1
Tomato Paste - 10ml
Gochujang - 5ml
Pak Choi - 100g
Low Sodium Soy Sauce - 20ml
Ramen Noodles - 50g
Julienne Carrot - 75g
Black Sesame Seeds - 5ml
Fresh Coriander - 4g
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!
Pork Belly - 400g
Vegetable Stock - 10ml
Fresh Ginger - 40g
Spring Onions - 2
Tomato Paste - 20ml
Gochujang - 10ml
Pak Choi - 200g
Low Sodium Soy Sauce - 40ml
Ramen Noodles - 100g
Julienne Carrot - 150g
Black Sesame Seeds - 10ml
Fresh Coriander - 8g
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!
Pork Belly - 600g
Vegetable Stock - 15ml
Fresh Ginger - 60g
Spring Onions - 3
Tomato Paste - 30ml
Gochujang - 15ml
Pak Choi - 300g
Low Sodium Soy Sauce - 60ml
Ramen Noodles - 150g
Julienne Carrot - 225g
Black Sesame Seeds - 15ml
Fresh Coriander - 12g
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!
Pork Belly - 800g
Vegetable Stock - 20ml
Fresh Ginger - 80g
Spring Onions - 4
Tomato Paste - 40ml
Gochujang - 20ml
Pak Choi - 400g
Low Sodium Soy Sauce - 80ml
Ramen Noodles - 200g
Julienne Carrot - 300g
Black Sesame Seeds - 20ml
Fresh Coriander - 15g
Woolies Products in this dish
