Ramen with Chashu Pork

Directions

To make the chashu pork

1. Heat oil in a frying pan. On MED-HI heat, sear the pork belly fat side down for 2 minutes or until brown. Continue to sear all other sides of the pork belly until brown.

2. While the pork belly is searing, put the spring onions, ginger, sake, soy sauce, water, sugar and Asian Wok Spice into a medium pot.

3. Once the pork belly is seared, add to the pot ensuring that the pork is at least half-submerged in the liquid. Add more water if needed.

4. Bring to a boil. Then turn heat to low, put the lid on and simmer for an hour. Rotate pork belly every 15 minutes for even cooking (while boiling, if any scum or foam forms, skim off the top of the broth).

5. After an hour, remove the lid and continue to cook on low heat for approximately 15 minutes to thicken the sauce.

6. Remove pork belly from the pot and cool in the refrigerator for at least half an hour before slicing into 0.5cm slices.Strain sauce and store in the fridge until ready to use.

To make the ramen broth

1. In a large pot, bring the chicken stock up to a simmer on MED heat.

   
   

2. Turn off the heat. Add Oishii Instant Ramen Blend, soy sauce, mirin and sesame oil to the stock. Stir to combine.
   

3. Fill a second large pot with water and bring to a boil. Add the noodles and cook according to the instructions on the package. Once cooked, quickly drain and portion out into each serving bowl.
   

To serve

1. When ready to serve, warm the pork belly slices with sauce in a small saucepan, ensuring the pork is evenly glazed. Divide your pork chashu evenly and place into each bowl of ramen broth with Soy Eggs and Miso Butter Corn. Add any other toppings you might like – we recommend spring onions, julienned carrots, nori and enoki mushrooms. Sprinkle Shichimi Togarashi over for a little extra heat. Serve immediately.