1 onion halved
1 carrot roughly chopped
big thumb size ginger sliced
2 big garlic cloves
8 tbsp sake
8 tbsp soy sauce
1L beef stock
4 tbsp fish sauce
300g shitake mushrooms stems removed
pork belly about 1,3kg
water, about 2L
Reduced dipping broth for sliced pork
soy sauce 6 tbsp
ginger thumb size sliced
garlic 1 clove sliced
water 6 tbsp
5 spice powder 1 tsp or 1 tbsp hoisin sauce
ramen noodles 1 packet per person
soft boiled egg 1 per person
thai basil or coriander
black sesame seeds and sesame oil
I would recommend you make this recipe over the weekend. It is not difficult at all, but it is time consuming. Make your broth friday night and do the final touches on saturday, that way it doesnt feel like such a monumental task.
Add onion, carrot, ginger, garlic, shitake, soy sauce, fishsauce, sake and beef stock to the slow cooker and set it to cook for 6 hours. While this is heating up, take the skin off the pork belly, keep the skin aside and place the whole pork belly in the slow cooker. Fill the pot with boiling water right to the top. I crisp the skin in a nonstick pan with salt and a bit of 5 spice powder until crispy and you can crumble it over your ramen at the end. Unfortunately we ate the crackling before the ramen was done because it was just too irresistible.
After 6 hours take the pork belly out of the slow cooker with tongs and set aside too cool. Take out the shiitake mushrooms and set aside. Discard the ginger, garlic, onion and carrot by straining the broth. Put the pork, shiitake mushrooms and broth in separate containers in the fridge until the next day.
Slowly start to warm the broth.
In another pan add the ingredients for the dipping broth and bring it to a low simmer. Now slice your pork belly in 1cm slices and put it in this dipping broth, this way you warm it and give it an extra kick of flavor.
In another pan, boil the eggs, cut in half and set aside.
Also slice the mushrooms that was boiled in the broth the night before and set aside.
Wash and slice the bok choy, spring onion, chili and sprouts and set aside.
Now get your bowls ready, because ramen must be served piping hot. Pour a bit of boiling water in each bowl to keep it warm.
Boil the noodles and while the noodles boil make sure the pork in the dipping broth and the ramen broth is hot hot hot!!!
When the noodles are ready, empty the bowls of the boiling water, drain the noodles and spoon noodles into the bowls. Assemble the bok choy, sprouts, spring onion, shiitake mushrooms, boiled egg, chili, thai basil and sliced pork belly on top of the noddles.
Lastly spoon over the boiling broth. Sprinkle with sesame seeds and drizzle with a few drops of sesame oil.