Use leftover Crispy Roasted Pork Belly to make this Asian inspired Cheat’s Miso, Apple and Pork Ramen.
Cheat’s Miso, Apple and Pork Ramen Recipe
Serves 4
Ingredients:
4 soft boiled eggs
¼ cup soy sauce
400g dried egg noodles
200g shimeji mushrooms
4 baby bok choy, halved
½ batch crispy pork belly heated according to instructions – here’s the master recipe for the Crispy Roasted Pork Belly
1 sheet nori, cut into squares
Shredded dried chilli and furikake seasoning, to serve
Ramen stock
¼ bunch spring onions
6 cloves garlic
1 x 5cm piece ginger, thinly sliced
6 chicken wings
2 litres good quality chicken stock
4 apples from the pork belly batch cooking, roughly chopped
4 dried shiitake mushrooms
¼ cup mirin
2 tbsp white miso paste
Method:
To make soy marinated eggs, soft boil eggs and cool. Carefully peel and place in a small bowl. Cover with soy sauce and set aside to marinate for 10 minutes, turning occasionally.
To make the stock, place a large saucepan over high heat. Add spring onions, garlic, ginger and chicken wings and cook, turning, for 10 minutes or until lightly charred. Add the stock, 3 cups water, apples and mushrooms. Cover with a tight-fitting lid and bring to the boil. Reduce heat to medium and cook for 30 minutes.
Strain the stock and return to a medium saucepan over medium heat. Add the mirin and miso and season. Bring the stock to a simmer, add the noodles and cook for 3 minutes or until just tender. Add mushrooms, bok choy and cook for 2 minutes. Divide between bowls, serve topped with pork, egg, nori, chilli and furikake.
