Ramen with glazed pork belly and mushrooms
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 60 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 3 more Indicative dietary requirements
View full classification 19 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Soup
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Ramen noodles dry 350 g
- Beef stock 1400 ml
- Soy sauce 30 ml broth, 20 ml pork, 20 ml dressing 70 ml
- Oyster sauce 25 ml
- Ginger 15 g
- Garlic 3 g
- Spring Onion 40 g
- Fresh Pork Belly 8 thin 5 mm slices 400 g
- Honey 25 g
- Egg 4 medium 200 g
- Mixed mushrooms cultivated king oyster 300 g
- Brown sugar 8 g
- Sesame seeds 10 g
- Extra virgin olive oil 20 g
- Parsley 3 g
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Method
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Heat the stock with 30 ml soy sauce, oyster sauce, sliced garlic and ginger. Simmer for 10 minutes and keep hot. Boil the eggs for 10 minutes, cool and peel.
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Mix 20 ml soy sauce, brown sugar and 40 ml water. Coat the boiled eggs with this mixture and refrigerate for 15 minutes. Slice the mushrooms and sauté in the oil for 7–8 minutes until cooked.
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Brown the pork belly in a pan without oil for 4–5 minutes per side until the centre reaches 71 °C. Add the honey and final 20 ml soy sauce and cook for 2 minutes, turning to glaze without burning.
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Cook the noodles according to the packet and drain. Divide between four bowls and add the broth, mushrooms, pork and halved eggs. Stir the egg dressing into the hot broth and finish with spring onion rings, sesame and parsley.
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