Ingredients
Units
Scale
For the pork:
- 250-300 g pork belly
- Salt
- Black pepper
For the broth base:
- 1 tbsp olive oil
- 5-6 garlic cloves, thinly sliced
- 1/2-1 tsp chili flakes or Halaby, Aleppo-style pepper
- 1 small onion, quartered
- 1.2 L beef broth: 200 ml beef stock + 1 L water, or water + stock cube
- 1.5 tbsp fish sauce
- 1 tsp soy sauce
- 1/2 tsp white pepper
- 1/2 tsp sugar
For the noodles and toppings:
- 2 packs ramen noodles
- 1/2 bunch enoki mushrooms
- 2 bok choy leaves
- 2 soft-boiled eggs, optional but great
- 1 spring onion green, sliced
- Black and white sesame seeds
- Chili oil
- Lime juice, optional but great
Instructions
- Cut pork belly into thick slices. Pat dry and season with salt and black pepper.
- Place pork belly in a pot over medium heat and render until lightly golden. Remove pork and keep the fat in the pot.
- Lower heat. Add olive oil if needed, then cook garlic and chili flakes gently until fragrant, without browning.
- Add broth and bring to a boil. Reduce to a bare simmer, then add onion and pork belly.
- Simmer partially covered for 90 minutes, stirring every 20-25 minutes, until the pork is tender.
- Add fish sauce, soy sauce, white pepper, and sugar. Taste and adjust.
- Add enoki mushrooms and simmer 4 minutes. Add bok choy in the last minute, then remove from heat.
- Cook ramen noodles separately. Soft-boil eggs for 6 minutes if using.
- Slice pork belly into bite-sized pieces.
- Assemble bowls with noodles, broth, pork belly, mushrooms, greens, and eggs.
- Finish with sesame seeds, spring onion greens, chili oil, and lime juice if using.
- Prep Time: 15 minutes
- Cook Time: 1 hour 55 minutes