Ramen with Miso Infused Pork Belly Mince
A beautiful take on a Japanese inspired meal we think the whole family will love.
40 mins
Capable Cooks
4
What you’ll need
INGREDIENTS
- 500g SunPork Fresh Foods Pork Belly, minced
- 4 eggs
- 4 Tbsp. mirin
- 4 Tbsp. soy sauce
- 120ml water
- 1 Tbsp. vegetable oil
- 1 Tbsp. garlic, minced
- 1 tsp. ginger, minced
- 2 French shallots, finely diced
- 1 tsp. broad bean paste
- 5 Tbsp. white miso paste
- 2 Tbsp. sesame seeds, toasted, crushed
- 2 Tbsp. sugar
- 1 Tbsp. sake
- 2L chicken stock
- ½ tsp. white pepper
- 500g fresh ramen noodles
- 1 nori sheet, quartered
- Salt and pepper, to taste
- Spring onions, sliced, to serve
- Fresh bean sprouts, to serve
- Purple shiso leaves, to serve
How to make it
- Bring a small saucepan filled with water to the boil then reduce heat to low. Add the eggs and gently boil for 6-7 mins.
- Meanwhile prepare a large bowl filled with ice and water, then place the eggs into the ice bath immediately. Cool for 3 mins, then peel the eggs and place into a resealable bag.
- Add the mirin, soy sauce and water to the bag, then refrigerate.
- Heat oil in a large saucepan over med-low heat, then fry the garlic, ginger and shallots for 3 mins or until fragrant. Add the pork and brown on all sides, then add broad bean paste and miso paste and toss to combine.
- Add 1 Tbsp. sesame seeds, sugar, sake, chicken stock and white pepper. Bring to the boil, cover and simmer over low heat.
- Bring a large saucepan of water to the boil, add noodles then cook for 3 mins, stirring occasionally to prevent clumping. Drain and share noodles amongst 4 serving bowls.
- Share the broth amongst the bowls, then scoop up the mince from the bottom of the broth and ladle on top of the noodles.
- Remove eggs from the fridge and gently slice in half. Arrange egg, nori and bean sprouts on the top of each bowl, then sprinkle with shiso leaves and remaining sesame seeds to serve.
