Red Miso and Ginger Ramen with Pork Belly
Ramen noodles in a red miso, ginger, and chicken broth with pork belly, carrots, and spinach.
Ingredients
- 1 pound pork belly
- ½ tsp. sugar
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- 2 tbsp. vegetable oil
- 4 cups chicken stock
- 2 tbsp. red miso paste
- 1 tbsp. peeled and thinly sliced ginger
- 12 oz. ramen noodles
- 4 cups spinach, sliced into ribbons
- 4 carrots, julienned
- 2 scallions, thinly sliced
- 1 red chili, sliced
- 1 tbsp. sesame seeds
- 1 tbsp. sesame oil
Instructions
- Begin by preparing the pork belly. Preheat the oven to 400 degrees. Remove the skin from the pork and dry it off with paper towels.
- Sprinkle it all over with the sugar, salt, and pepper. Put it in a ceramic casserole dish and bake for thirty minutes. Turn the heat down to 275 degrees and roast it for 40 more minutes. Remove it from the oven and let it cool off a little and then refrigerate it for at least a hour.
- Meanwhile, boil the ramen noodles according to the package directions and then drain them.
- In a Dutch oven, heat a tablespoon of vegetable oil and then add the red miso and ginger. Cook for one minute and then add the chicken stock.
- Bring it to a simmer and keep it warm until you're ready to plate the soup.
- In a cast iron skillet, heat another tablespoon of oil on high heat. Slice the pork into thin slices and cook it on both sides, until it start to get crispy.
- Divide the broth between 4 bowls. Add the noodles, pork belly, spinach, carrots, and peppers. Then, sprinkle on the sesame seeds, scallions, and sesame oil.
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