- Prepare the pork marinade by mixing together
in a small dish the Olive oil, hoi sin, teriaki, dark soy, rice
wine and 1 tbsp of the honey, stir in to a paste.
- Wash and pat dry the pork belly place in an oven proof dish and
add the marinade ensuring to cover all of the pork using your hands
to rub in, cover and refridgerate.
- Make up the broth in a large
saucepan.......peel and roughly chop the shallots, garlic and
- Thinly slice the red chilli, remove the stalks of the shitake
and fry in 1 tbsp of olive oil until soft.
- Add the worcester sauce, bay leaves and piece of whole
- Pour in 250ml of boiling water, salt and pepper to taste, cover
the saucepan and allow to simmer stirring occassionally for 40-60
- Roast the pork belly....preheat the oven to
- remove the marinated pork from the fridge and allow to reach
room temperature, turn the pork in the marinade, cover with foil
and place in the oven for 45minutes.
- Remove foil cover and turn the pork over, remove any excess fat
from the dish then pour the excess liquid into the simmering broth
- Use a little of the excess fat to gently fry the shitake and
- Turn the oven up to 200/180 and place the pork back into the
oven uncovered, for 15 minutes until nice and crispy.
- Allow the pork to rest before slicing each one into 1" pieces,
drizzle over the tbsp of honey and sprinkle the sesame seeds on top
mix to allow all the pork to be evenly coated set aside.
- Rinse the broccoli, trim off the leaves and end of the
- Rinse and cut the greens.
- 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
- In a bowl of boiling water to cover, add the broccoli, cut
greens, pak choi, salt and pepper to season and baby corn,
microwave for 5 minutes.
- Drain the vegetables, pouring the excess liquid into the broth
and immediately plunge the greens into a bowl of cold eater to keep
refreshed, set a side. see notes for broth liquid.
- Take a jug and use a seive to push the broth through removing
the piece of ginger first, the broth is clean of all the main
ingredients, discard those and set aside the broth until ready to
use, heat in the microwave just before assenbling the ramen.
- Soak the noodles in a bowl of boiling water ( or any excess
vegetable water) with a dash of rice wine for 5 minutes then
- Assembling the Ramen bowl...
- In 4 deep serving bowls add the drained noodles and greens
- Slice the stalks off the broccoli spears up to the florets,
slice the baby corn and place alongside the greens and
- Pour over two large ladels of the broth into each bowl.
- Add the fried shitake
- top with the crispy roasted pork of belly and any remaining
- Thinly slice the spring onions and sprinkle over the top of
- Add a drizzle of sesame seed oil. ( optional ).
Cook the greens first and use all the liquid to start the
Simmering the broth uncovered will allow the broth to thicken,
more liquid can always be added if a thinner broth preffered.
Freeze any excess broth to use as a starter for that sunday
Only add salt and pepper if required, as the soy is already
Once the pork has been roasted, cut and and topped with honey
and sesame place it back in the hot oven (turned off ) this helps
the pork to stay crispy.
Cook the broth and the pork at the same time, this will ensure
when you assemble th dish everything is fresh and hot.
Try cooked rice in place of noodles.
Add the tbsp of honey and sesame to the pork before placing it
back into the oven for the last 15 minutes, this creates a
"blackened" crispy pork.
Try any seasonal vegetables.
Any leftovers are great for a stirfry lunch.