Ramen with Pork Belly Stew and Miso Stock by @cedriklorenzen

2h30

2 servings

💧

1.9 l

Water

🍙

18 g

Kombu

🍲

1

Chicken stock cube

🧄

5 cloves

Garlic

🍄

200 g

Mushrooms

🧅

6

Green spring onion leaves

🫚

38 g

Ginger

🍄

20 g

Dried shiitake mushroom

⚫

3

Peppercorns

🍖

500 g

Pork belly

🍶

Sake

🐟

7.5 g

Dried bonito flakes

30 g

Brown miso paste

🍃

10 sheets

Gelatin leaves

🍲

940 ml

Chicken stock

🥢

330 g

Light soy sauce

🥢

230 g

Sweet soy sauce

🍬

81 g

Brown sugar

🐚

130 g

Oyster sauce

🫙

6

Star anise

⚫

4

Black peppercorns

🪵

2

Cinnamon sticks

🌿

1

Bay leaf

🍜

Ramen noodles

  1. Add

    In a large pot, add the water and kombu, bring to a boil, and allow to simmer for 20 minutes, then discard the kombu.

  2. Sauté

    Sauté and caramelize the pork belly slices in a pan and deglaze with sake, then set aside.

  3. Add

    Prep all other stock ingredients, then add them along with the pork belly to the stock water and infuse.

  4. Boil

    Boil the stock for 1 hour, then remove from heat and allow to infuse for a further 30 minutes.

  5. Strain

    Strain the stock and discard the solids.

  6. Strain

    Add the dried bonito flakes and allow to infuse for 5 minutes, then strain again and discard the solids.

  7. Mix

    Add the miso paste and bloomed gelatin leaves, mix well, and keep warm until ready for use.

  8. Add

    Add all the pork stew ingredients to a large pot, bring to a boil, and simmer for 1.5 hours.

  9. Remove the pot from the heat, remove the pork belly, and keep it warm.

  10. Strain

    Strain the liquid and discard the solids.

  11. Reduce

    Keep approximately 300g of the strained liquid in a separate clean pot and reduce it until thicker, like a glaze, to use for basting the pork belly slices later.

  12. Slice

    Slice the pork belly, glaze it with the remaining reduced liquid, and torch it well with a blow torch before serving.

Ramen with Pork Belly Stew and Miso Stock by @cedriklorenzen

2h30

2 servings

💧

1.9 l

Water

🍙

18 g

Kombu

🍲

1

Chicken stock cube

🧄

5 cloves

Garlic

🍄

200 g

Mushrooms

🧅

6

Green spring onion leaves

🫚

38 g

Ginger

🍄

20 g

Dried shiitake mushroom

⚫

3

Peppercorns

🍖

500 g

Pork belly

🍶

Sake

🐟

7.5 g

Dried bonito flakes

30 g

Brown miso paste

🍃

10 sheets

Gelatin leaves

🍲

940 ml

Chicken stock

🥢

330 g

Light soy sauce

🥢

230 g

Sweet soy sauce

🍬

81 g

Brown sugar

🐚

130 g

Oyster sauce

🫙

6

Star anise

⚫

4

Black peppercorns

🪵

2

Cinnamon sticks

🌿

1

Bay leaf

🍜

Ramen noodles

Preparation Steps

  1. Step 1/12

    In a large pot, add the water and kombu, bring to a boil, and allow to simmer for 20 minutes, then discard the kombu.

    💧Water
    🍙Kombu
    🍲Large pot

  2. Step 2/12

    Sauté and caramelize the pork belly slices in a pan and deglaze with sake, then set aside.

    🍖Pork belly
    🍶Sake
    🍳Pan

  3. Step 3/12

    Prep all other stock ingredients, then add them along with the pork belly to the stock water and infuse.

    🍲Chicken stock cube
    💧Water
    🧄Garlic
    🍄Mushrooms
    🧅Green spring onion leaves
    🫚Ginger
    🍄Dried shiitake mushroom
    ⚫Peppercorns
    🍖Pork belly
    🍲Large pot

  4. Step 4/12

    Boil the stock for 1 hour, then remove from heat and allow to infuse for a further 30 minutes.

    🍲Large pot

  5. Step 5/12

    Strain the stock and discard the solids.

    Fine strainer

  6. Step 6/12

    Add the dried bonito flakes and allow to infuse for 5 minutes, then strain again and discard the solids.

    🐟Dried bonito flakes
    Fine strainer

  7. Step 7/12

    Add the miso paste and bloomed gelatin leaves, mix well, and keep warm until ready for use.

    Brown miso paste
    🍃Gelatin leaves

  8. Step 8/12

    Add all the pork stew ingredients to a large pot, bring to a boil, and simmer for 1.5 hours.

    🍖Pork belly
    🍲Chicken stock
    🥢Light soy sauce
    🥢Sweet soy sauce
    🍬Brown sugar
    🐚Oyster sauce
    🫙Star anise
    ⚫Black peppercorns
    🫚Ginger
    🧄Garlic
    🪵Cinnamon sticks
    🌿Bay leaf
    🍲Large pot

  9. Step 9/12

    Remove the pot from the heat, remove the pork belly, and keep it warm.

    🍖Pork belly
    🍲Large pot

  10. Step 10/12

    Strain the liquid and discard the solids.

    Fine strainer

  11. Step 11/12

    Keep approximately 300g of the strained liquid in a separate clean pot and reduce it until thicker, like a glaze, to use for basting the pork belly slices later.

    🍲Clean pot

  12. Step 12/12

    Slice the pork belly, glaze it with the remaining reduced liquid, and torch it well with a blow torch before serving.

    🍖Pork belly
    🔪Knife

Composition

Ingredients

Types

Liquid, Vegetables, Seaweed, Condiments, Seasoning, Spices, Meat, Alcohol, Fish, Fermented, Other, Seafood, Grains

Ingredients

Water, Kombu, Chicken stock cube, Garlic, Mushrooms, Green spring onion leaves, Ginger, Dried shiitake mushroom, Peppercorns, Pork belly, Sake, Dried bonito flakes, Brown miso paste, Gelatin leaves, Chicken stock, Light soy sauce, Sweet soy sauce, Brown sugar, Oyster sauce, Star anise, Black peppercorns, Cinnamon sticks, Bay leaf, Ramen noodles

Notes

Water (for the stock, for dissolving the chicken stock cube), Chicken stock cube (plain flavoured, with 650g water), Garlic (for the stock), Mushrooms (finely chopped), Ginger (sliced, for the stock), Peppercorns (for the stock), Pork belly (raw, a few slices, used from the pork stew), Sake (a splash, for deglazing), Dried bonito flakes (5-10g, added after straining), Gelatin leaves (bloomed), Ramen noodles (not specified, needed to serve as ramen)

Allergens

Sulphites, Fish, Soy, Gluten, Crustaceans, Molluscs

Dietetics

Dietary regimen

High-Protein, Egg-Free, Nut-Free

Calories

640 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 44g, Fat: 32g, Fiber: 3g, Sugars: 18g

Nutritional Information

Minerals

Sodium: 3100mg, Potassium: 700mg, Iron: 2.5mg, Zinc: 3mg, Calcium: 60mg

Vitamins

Vitamin B12: 1.8mcg, Vitamin A: 120mcg, Vitamin D: 0.6mcg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

30 minutes

Cooking

2 hours 0 minutes

Overall

2 hours 30 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Large pot, Pan, Fine strainer, Clean pot, Knife

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Date Night

Origin

Source

Platform

instagram

Original Creator

@cedriklorenzen

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Tender, Saucy, Silky, Caramelized

Flavors

Umami, Savory, Salty, Sweet, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Stock (strained, with miso and gelatin) : 3-4 days (Store in an airtight container,Reheat gently before serving, do not boil hard after miso is added), Pork stew / braised pork belly with glaze : 3-4 days (Store belly and glaze separately or together in an airtight container,Reheat and re-torch glaze before serving for best texture), Freezing option : up to 2 months (Freeze stock and pork belly separately in airtight containers,Thaw in fridge overnight before reheating)