This noodle bowl is a great meal to graze on during the winter. Add in the veggies, hard-boiled eggs, and pork belly and you’ve got a dish that’s loaded with flavor.
1 cup of soy sauce
¼ cup of mirin
¼ cup of honey
1 ½ pounds of fresh pork belly
1 tablespoon of sesame oil
2 tablespoons of thinly sliced fresh ginger
2 tablespoons of thinly sliced garlic
128 ounces of chicken or vegetable stock or combination
½ thinly sliced fresno pepper
4 packages of cooked ramen noodles
8 hardboiled eggs
2 cups of packed baby spinach
½ cup of sliced green onions
1 peeled and julienne daikon radish
Kosher salt and fresh cracked pepper to taste
- Preheat the oven to 450°.
- In a bowl whisk, together the soy sauce, miring and honey and submerge the pork belly in it. Refrigerate for at least 30 minutes or overnight.
- Next, remove the pork bellys from the marinade and place them in a roasting pan. Add ¼ cup of the marinating liquid over top of the pork bellys.
- Bake in the oven at 450° for 20 minutes and then turn the heat down to 300° and bake for 30 to 40 minutes or until crispy brown on top and cooked through. Set aside to rest for 10 to 15 minutes before thinly slicing.
- In a large pot on high heat with sesame oil cook the ginger and garlic until it is lightly browned and then add in the stock and sliced fresno peppers, and simmer over low heat.
- To Plate: Place the cooked ramen noodles in a bowl and ladle in the broth. Serve with a small handful of baby spinach, 1 hard-boiled egg sliced in half, sliced green onions, daikon radish and pork belly.
Recipe created by Chef Billy Parisi l Click here to print this recipe