I will be updating this in the near future with some pictures of the dish and the steps along the way.
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Ingredients
- 1 pound pork belly, sliced sliced an eighth to a quarter inch thick
- 1 1/2 cup soy sauce
- 1/3 cup mirin
- 1 teaspoon grated ginger
- 1 teaspoon chopped garlic
- 2 each green onion chopped
- 1/2 cup sugar
- 2 qts chicken stock
- 12 ounce fresh ramen noodle
- 1 can bamboo shoots
- 1 tablespoon fried onions
- 1 head napa cabbage
- 4 each eggs
- 1 tablespoon vinegar
- 8 each dried shiitake
- 1 tablespoon chopped nori optional
Ingredients
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Instructions
- Combine soy, mirin, ginger, garlic, sugar and one of the chopped green onion in a stockpot and bring to boil, back it down to a low. Add the pork belly and simmer for one hour. After one hour, remove the pork belly to a plate.
- Add the dried shitake mushrooms and rehydrate in the broth - approximately 10 minutes. Remove the shiitake mushrooms from the broth, remove the hard stem and slice. Set aside. Strain the broth through a fine mesh strainer and discard the solids.
- Add the chicken stock to the strained broth. Bring to a boil. In a separate small pot, bring 1 to 2 quarts of water and the vinegar to a boil.
- While the broth and vinegar water comes to a boil, open the bamboo shoots and set aside. Slice the cabbage across the head to make 1/4 inch or less shredded cabbage.
- Heat a skillet and sear the braised pork belly to get color on it. Build bowl by putting a cup of shredded cabbage on one side. Arrange the bamboo shoots, sliced shiitake mushrooms, sliced green onion, and seared braised port circularly around the bowl.
- Once the vinegar water has come to a slow boil, crack the eggs and begin poaching. Put the fresh noodles in the boiling broth and cook for a few minutes per the package directions.
- Bring each bowl together quickly with the desired amount of noodles, ladle hot broth into the bowl, and then top with poached egg. Top with fried onions and chopped nori if desired.
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