Pork Belly Ramen
WHat you need to get:
1 kg Bruemar Pork Belly (rind removed), sliced into thin rashers
+ 1 litre of vegetable stock
+ 2 garlic cloves, minced
+ 1 tablespoon ginger, minced
+ 2 tablespoon hot sauce (e.g. sriracha)
+ dash of soy sauce
+ Couple of drops of sesame oil
+ 4 hard boiled eggs
+ 2 tablespoons soy sauce
+ 2 tablespoons rice wine vinegar
+ Ramen Noodles
+ 1 carrot, sliced into ribbons
+ 1 cup frozen peas
+ 1 cup Swiss brown mushrooms, halved
+ frozen spinach
What you need to do:
Place vegetable stock, garlic, ginger, hot sauce, soy sauce and sesame oil in a pot, bring to boil. Simmer until the flavour is right, approx. 30 minutes.
Hard boil the eggs, peel and then marinate in 2 tablespoons soy sauce, 2 tablespoons rice wine vinegar and 4 tablespoons water. Leave for 30 minutes to 3 hours.
Cook the noodles according to packet instructions.
Add vegetable ingredients to simmering stock and cook until tender.
Coat Pork Belly rashers in your favourite BBQ rub. BBQ/grill until charred and crispy.
Divide broth and vegetables amongst 4 bowls. Add noodles, Pork Belly and halved eggs. Top with a little spinach and serve immediately.