Dualit Product Recipe

Ramen with crispy belly of pork, sesame and seasonal spring vegetables.

Crispy belly of pork topped with sesame seeds tops this spring fresh ramen bowl.
Serves: 4 Preparation Time: 40 minutes Cooking Time: 1 hour

Crispy pork ramen bowl with seasonal spring vegegetables.


  • 150g fine/med dry noodles (500ml hot water )
  • 500g pork belly slices (x 6)
  • 100g Sprouting purple broccoli stems
  • 100g Fresh spring cut greens
  • 150g baby sweetcorn
  • 1 Shallot (large peeled and sliced )
  • 1 Garlic clove (peeled and chopped )
  • 1 Small leek (washed and sliced )
  • 2 Bay leaves
  • 2 Tsp sesame seeds
  • 2 Tbsp Olive oil
  • 2 Tsp Worcester sauce
  • Fresh ginger ( 1
  • 2-3 Spring onions ( washed and thinly sliced )
  • Shitake ( 4-6 approx 75g cleaned and stalks removed and set aside for the broth )
  • 1 Pak choi approx 50g leaves removed and each cut lengthways into 3 strips.
  • 250ml boiling Water ( for broth.)
  • 1 Small red chilli deseeded and chopped.
  • Pork belly marinade.......
  • 1 Tbsp Hoi sin sauce
  • 1 Tbs Olive oil
  • 1 Tbsp Teriaki sauce (optional )
  • 1 Tbs Dark sweet soy sauce
  • 1 Tsp Rice wine vinegar
  • 2 Tbsp honey ( 1tsbp in the marinade, 1 tsp for coating after roasting.)
  • Salt and pepper to taste.
  1. 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.
  2. 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.
  3. Make up the broth in a large saucepan.......peel and roughly chop the shallots, garlic and leek.
  4. Thinly slice the red chilli, remove the stalks of the shitake and fry in 1 tbsp of olive oil until soft.
  5. Add the worcester sauce, bay leaves and piece of whole ginger.
  6. Pour in 250ml of boiling water, salt and pepper to taste, cover the saucepan and allow to simmer stirring occassionally for 40-60 minutes.
  7. Roast the pork belly....preheat the oven to 180/160 fan
  8. 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.
  9. Remove foil cover and turn the pork over, remove any excess fat from the dish then pour the excess liquid into the simmering broth pan.
  10. Use a little of the excess fat to gently fry the shitake and set aside.
  11. Turn the oven up to 200/180 and place the pork back into the oven uncovered, for 15 minutes until nice and crispy.
  12. 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.
  13. Rinse the broccoli, trim off the leaves and end of the stalks.
  14. Rinse and cut the greens.
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. Soak the noodles in a bowl of boiling water ( or any excess vegetable water) with a dash of rice wine for 5 minutes then drain.
  20. Assembling the Ramen bowl...
  21. In 4 deep serving bowls add the drained noodles and greens
  22. Slice the stalks off the broccoli spears up to the florets, slice the baby corn and place alongside the greens and noodles.
  23. Pour over two large ladels of the broth into each bowl.
  24. Add the fried shitake
  25. top with the crispy roasted pork of belly and any remaining sesame seeds.
  26. Thinly slice the spring onions and sprinkle over the top of each bowl.
  27. Add a drizzle of sesame seed oil. ( optional ).

Top tips......

Cook the greens first and use all the liquid to start the broth.

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 roast gravy.

Only add salt and pepper if required, as the soy is already salty.

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.