This Pork Belly was very good just with stir fried vegetables and some basmati rice.
Once it was cooled, thinly sliced and fried in salt and sesame oil, WOW! Amazing!
What you need:
2 lbs pork belly, whole slab. (I used skinless)
Marinade:
1/4 cup soy sauce
1/3 cup Gin
2 tbsp brown sugar
4 cloves of garlic, minced
Rinse the pork belly with cool water and pat dry. Score fat being sure not to cut through the meat.
Whisk all the marinade ingredients together and pour into a resealable bag that is sitting in a pan large enough to hold the pork belly.
Carefully place your pork into the bag and seal with as little as air inside as possible. Move the bag around as to distribute the marinade as well as you can all over the pork belly. Refrigerate for 2 hours up to 16. The longer the time, the more intense the flavors.
Preheat oven to 450F. Line a baking pan with foil. Be sure to come up around the edges and over the sides a little for easy clean up. Add about 2 inches of water. Place a rack in pan above the water and carefully place the marinated pork belly on top.
Place in the 450F for thirty minutes then reduce heat to 275F for about one to one and a half hours, or until the internal temperature is 165F.
This is best done the day before if you're using the Pork Belly solely for Ramen. You want to let it cool to room temperature when removed from oven and then covered and refrigerated until ready to use.
The Broth:
4 cups good quality chicken stock OR 4 cups boiling water and 2 Tablespoons of Watkins Chicken Soup and Gravy base.
2 garlic cloves, minced
1 ginger numb, about 1", minced
1 onion, quartered
1 tsp soy sauce
1 dash sesame oil
Simmer together for at least one hour. Strain. Set aside.
*You want rich flavour and can adjust saltiness with soy. As always, the garlic and ginger amounts are totally up to you. I tend to use way more garlic than any recipe calls for!
This is enough for 2 servings, but feel free to double it up. If you aren't up for making it, you can purchase some Pho Broth and tweak it. That is perfectly fine and actually exactly what I did on this particular occasion.*
Vegetables:
2 Baby Bok Choy, cleaned and whites sliced thin.
1 cup fresh Bean Sprouts, washed and rinsed well.
4 Scallions sliced thin on an angle using all parts.
2 Button Mushrooms, thinly sliced.
Any or all. If you don't have something, use whatever you have or whatever you like.
Noodles:
Ok, so here is the deal, whatever you have. I used Wun Tun noodles this time around. Sometimes I use the Ramen from Mr. Noodles, sometimes I use rice noodles.
Noodles get cooked separate. Prepare them as per the package directions, rinse under cold water and let drain. Toss in a little sesame oil to prevent sticking.
The Egg:
2 soft boiled eggs.
Place cold eggs in saucepan and cover with cold water. Cover saucepan with lid and bring water to a boil over high heat.
Immediately remove pan from the heat, with lid still on, let eggs sit for 3 minutes (4 for larger eggs).
Remove from pot and place in cold running water. Carefully peel and set aside.
Garnishes:
Fresh Cilantro
Scallions
Red Chili Garlic Sauce
1 lime, halved
Ready to put it together?
Here we go.
Heat broth. Add vegetables. Cover and simmer.
Thinly slice your pork belly.
Heat frying pan over medium heat. Add 1 tsp sesame oil. Carefully place pork belly slices into pan and season with a little salt.
While the broth and pork do their thing, set up two bowls. Place desired amount of noodles into bottom of bowl. I'm a noodle lover, so 1 cup of cooked for this gal!
Slice soft boiled eggs carefully in half length wise.
Flip that pork! You want crispy deliciousness on both sides here!
Ladle hot broth and vegetables over noodles. Carefully place the eggs on top, then the crispy pork. Garnish with Cilantro and chopped scallions.
Now, carefully dig in! That broth is hot! Don't burn your lips!
Add some red chili garlic sauce if you want some heat. Not salty enough? Add a touch of soy. Need acidy? A squeeze of lime!
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