Packed with tasty nutrients to feed body and mind, our grans’ au naturel stew bases have made an unexpected comeback in the form of bone broths. Soup sisters everywhere are rejoicing and those who aren’t yet broth-ers will soon be cooking up this steaming bowl of pork broth ramen with pork belly and miso.
Pork broth ramen with pork belly and miso
Packed with tasty nutrients to feed body and mind, our grans’ au naturel stew bases have made an unexpected comeback in the form of bone broths. Soup sisters everywhere are rejoicing and those who aren’t yet broth-ers will soon be cooking up this steaming bowl of pork broth ramen with pork belly and miso.
Ingredients
- 15ml (1 tbsp) sea salt
- 15ml (1 tbsp) brown sugar
- 600g pork belly
- 1L (4 cups) pork bone broth
- 30ml (2 tbsp) miso
- salt and freshly ground black pepper, to taste
- 200g medium egg noodles
- 4 baby bok choi, leaves separated
- 2 spring onions, sliced
- 1 sliced chilli (or more, to taste)
- 4 soft-boiled eggs
Instructions
Preheat the oven to 210˚C. Mix the sea salt and sugar and rub all over the pork belly. Allow the belly to rest in a roasting tray in the fridge (uncovered), 2 hours.
Place the pork belly skin-side down on a wire rack placed in the roasting tray. Roast the belly, 35 minutes. Turn the belly skin side up, reduce the oven temperature to 150˚C and roast, a further 1 hour, until the meat is cooked through and tender.
Cover the pork belly in foil and set aside to rest, 10 minutes. Cut into 1cm-thick slices. While the belly rests, heat the bone broth in a pot over medium heat and whisk in the miso. Remove the broth from the heat, check the seasoning and adjust accordingly. Add the egg noodles and bok choi and allow to soften in the broth, a few minutes.
To serve, spoon the pork broth into 4 serving bowls. Add a slice of pork belly to each bowl and top with the sliced spring onions, chilli and two halves soft-boiled eggs to each bowl.
Notes
The miso can be substituted with soya sauce or salt.
If you are looking for something different, these pork meatballs in a fragrant lemongrass and coconut broth is low in carbs and gluten free. The refreshing, Eastern-inspired flavours of lemongrass and coconut lighten the thickness of pork to create a beautifully balanced, protein-packed dinner that’s perfect for a weekday night.
ALSO SEE: Also try this soothing Asian broth with shimeji mushrooms and noodles
Recipe, styling and photography by Hein van Tonder
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
