Pork Ramen

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This Ramen “soup” is a delicious and healthy meal which can easily be made veggie or even vegan if you substitute the chicken stock, pork and egg with alternatives such as veggie stock and smoked tofu says Alasdair Nunn of Halifax caterers RachAls Kitchen Ltd. I’d suggest you keep the broth ingredients as close to this recipe as you canbut please feel free to add and or detract any of the veggies as you see fit.

Ingredients - Feeds 4

Pork belly 400/500g piece with skin and excess fat removed

Soy sauce 100ml and a splash mirin 100ml

1 270g pack of ramen noodles Young spinach 4 handfuls

2 halved soft boiled eggs

Shiitake mushrooms

1 bunch of finely chopped spring onions

Thumb size piece of ginger

1 small red chilli

Pak choi

1 garlic clove

Handful of coriander

Chicken or vegetable stock 1.5 litres

Sesame oil a splash (optional)


Firstly heat the oven to 160C/fan 140C/gas 3 and place the pork belly in a small baking dish. Mix the soy, mirin and 200ml water and pour this over the pork belly. You can add a little more water, if needed, to ensure the meat is just covered.

Cover tightly with foil and bake for 3 hours. Once the meat is tender pour away the cooking liquid, cool the pork for 30/45 minutes, then wrap it in clingfilm and weigh it down with a heavy object.

Chill the pork overnight, or for at least 6 hours to set the shape, ensuring it’s firm.

To make the all important broth, put half the spring onions, ginger, chilli (save a little for garnish) and garlic on a chopping board and give them a little bash to “bruise” them.

Pop the ingredients into a pan, add the chicken stock and

simmer gently for 15 minutes. Strain out all the solids and discard them.

Slice the pork into neat slices and reheat it in the broth, adding a splash of soy and optional sesame oil for flavour.

Cook the ramen noodles as per the packet instructions, drain and divide the noodles between 4 warmed bowls.

Add a handful of spinach, the mushrooms and pak choi to each bowl, then pour over the simmering broth.

Top with afew slices of pork, egg halves, coriander, chilli and spring onion.