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Ramen with Crispy Belly of Pork, Sesame and Seasonal Spring Vegetables

Crispy, marinated pork belly with a medley of seasonal vegetables and noodles, served in a rich broth and topped with spring onion.

Ramen with Crispy Belly of Pork, Sesame and Seasonal Spring Vegetables

Prep Time: 40 minutes

Serves:4

Cooking Time: 1 hour

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From the nuttiness of sesame seeds to the sweetness of honey, this delicious ramen bowl captures all the flavours of Asia and pairs them with crispy and succulent pork belly. Whether you're looking to broaden your culinary resume or impress guests at your next dinner date, this is certainly the recipe for you!

We've used the Dualit Hand Blender to make light work of the chopping.

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Ingredients
  • 150g Fine/Medium Dry Noodles
  • 500g Pork Belly Slices (x6)
  • 100g Sprouting Purple Broccoli
  • 100g Fresh Spring Cut Greens
  • 150g Baby Sweetcorn
  • 1 Large Shallot
  • 1 Garlic Clove
  • 1 Small Leek
  • 2 Bay Leaves
  • 2 tsp Sesame Seeds
  • 2 tbsp Olive Oil
  • 2 tsp Worcester Sauce
  • 1 Chunk of Fresh Ginger
  • 2-3 Spring Onions
  • 75g Shiitake Mushrooms
  • 50g Pak Choi
  • 250ml Boiling Water
  • 1 Small Red Chilli
  • 1 Tbsp Hoisin Sauce
  • 1 tbsp Olive Oil
  • 1 tbsp Teriyaki Sauce
  • 1 tbsp Dark Soy Sauce
  • 1 tsp Rice Wine Vinegar
  • 2 tbsp Honey (1 tbsp in the marinade, 1 tsp for coating after roasting)
  • Salt & Pepper

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Method
  1. For the Pork Marinade: Mix the olive oil, hoisin sauce, teriyaki sauce, soy sauce, rice wine vinegar and 1 tablespoon of the honey together to form a paste.
  2. Wash the pork belly slices and then gently pat dry. Carefully place them in an oven proof dish and add the marinade, using your hands to rub it in and ensure that all of the pork is well coated. Cover the dish with foil, clingfilm or wax wraps and refrigerate.
  3. To Make the Broth: Peel the shallots and then use the Dualit Hand Blender and Chopping Bowl Attachment to roughly chop them.
  4. Thinly slice the red chilli, remove the stalks of the shiitake mushrooms and place in a large saucepan. Fry in 1 tablespoon of olive oil until soft.
  5. Add the Worcester sauce, bay leaves and piece of whole ginger to the pan.
  6. Pour in 250ml of boiling water, season with salt and pepper to taste and then cover the saucepan and allow to simmer - stirring occasionally - for 40-60 minutes.
  7. Roast the Pork Belly: Preheat the oven to 180º/160º fan
  8. Remove the marinated pork from the fridge and allow to reach room temperature.
  9. Turn the pork in the marinade to ensure it is evenly coated, then cover with foil and place in the oven for 45 minutes.
  10. After 45 minutes, remove the foil cover and turn the pork over.
  11. Remove any visible, excess fat from the dish and pour the excess liquid into the simmering broth pan.
  12. Use a little of the excess fat to gently fry the rest of shiitake mushrooms in a pan and set aside.
  13. Turn the oven up to 200º/180º and place the pork back into the oven, uncovered, for a further 15 minutes.
  14. Remove the pork from the oven once crispy and allow the pork to rest before slicing it into 1 inch pieces.
  15. Drizzle over the remainder of the honey and sprinkle the sesame seeds on top. Mix to allow all of the pork to be evenly coated and then set aside.
  16. Prepare the Vegetables: Rinse the broccoli, trim off the leaves and ends of the stalks.
  17. Rinse and cut the greens.
  18. Rinse the pak choi, break away the leaves from the stem and use a sharp knife to cut through the middle lengthways into 3 thin strips.
  19. In a bowl of boiling water, add the broccoli, cut greens, pak choi, baby corn and salt and pepper to season, microwave for 5 minutes.
  20. Drain the vegetables, pouring the excess liquid into the broth and immediately plunge the greens into a bowl of cold water. This will help the vegetables to retain their vibrant colour and will prevent them from overcooking. Set aside.
  21. Drain the Broth: Remove the ginger and bay leaves from the broth, then pass the broth through a sieve using a jug back onto the saucepan. Discard any excess lumps or bits and set the broth aside. Reheat the broth in the pan for a few minutes when ready to serve.
  22. Prepare the Noodles: Soak the noodles in a bowl of boiling water (or any excess vegetable water) with a dash of rice wine vinegar for 5 minutes and then drain.
  23. Assembling the Ramen Bowl: In 4 deep serving bowls, add the drained noodles and greens at the base of the dish.
  24. Slice the stalks off the broccoli spears up to the florets, slice the baby corn and place alongside the greens and noodles in the bowls.
  25. Pour over two large ladles of the broth into each bowl.
  26. Add the fried shiitake mushrooms.
  27. Top with the crispy roasted pork belly and any remaining sesame seeds.
  28. Thinly slice the spring onions and sprinkle over the top of each bowl.

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Top Tips:

  • Simmering the broth uncovered will allow the broth to thicken. More liquid can always be added if a thinner broth preferred.
  • Freeze any excess broth to use as a starter for Sunday roast gravy.
  • Only add additional salt if required - the soy sauce is already salty so adding too much may overpower the dish.
  • Once the pork has been roasted, cut and and topped with honey and sesame, switch off the oven and then place it back in as this helps the pork to stay crispy.
  • Cook the broth and the pork at the same time; this will ensure that when you assemble the dish, everything is fresh and hot.
  • Try cooked rice in place of noodles.
  • Feel free to use whatever vegetables you have available in the fridge - this is a great recipe to use up leftover groceries.
  • Any leftovers are great for a stir fry lunch!

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Dualit products used

We've used the Dualit Hand Blender in this recipe!

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