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MS2SB
10-08-2015, 12:37 PM
The weather turned very Seattle yesterday which put me in the mood for something warm and hearty for dinner. All of the entries in the Asian BBQ Throwdown inspired me to put together a quick pork belly ramen.

I grabbed about a 1lb chunk of pork belly from the fridge and made a quick wet rub of soy sauce, hoisin, miso paste, ginger, garlic and five spice.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Pork%20Belly%20Ramen/WP_20151007_17_46_06_Pro_zps2jkmh9qj.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Pork%20Belly%20Ramen/WP_20151007_17_46_06_Pro_zps2jkmh9qj.jpg.html)
http://i1243.photobucket.com/albums/gg556/dgoldman17/Pork%20Belly%20Ramen/WP_20151007_17_42_01_Pro_zpsi9lucihu.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Pork%20Belly%20Ramen/WP_20151007_17_42_01_Pro_zpsi9lucihu.jpg.html)

Tossed it onto the Traeger at 300. Nights like these are when I really love the pellet cooker. I got home, walked out to the patio, turned it on and went inside to prep the pork. 10 minutes later it was ready to go.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Pork%20Belly%20Ramen/WP_20151007_17_53_24_Pro_zpsmr8yjfmp.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Pork%20Belly%20Ramen/WP_20151007_17_53_24_Pro_zpsmr8yjfmp.jpg.html)

While the pork cooked for an hour I got the broth ready. I had a quart of pho broth that I made about a month ago in the frezzer, so I thawed that, added a little more water, a packet of bonito flakes a couple chunks of lemongrass and the stems from some shiitake mushrooms.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Pork%20Belly%20Ramen/WP_20151007_18_18_20_Pro_zpsjlflqe0x.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Pork%20Belly%20Ramen/WP_20151007_18_18_20_Pro_zpsjlflqe0x.jpg.html)

After an hour the pork came off the smoker
http://i1243.photobucket.com/albums/gg556/dgoldman17/Pork%20Belly%20Ramen/WP_20151007_18_37_19_Pro_zpslnlmdgkh.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Pork%20Belly%20Ramen/WP_20151007_18_37_19_Pro_zpslnlmdgkh.jpg.html)

and went into the pressure cooker with the broth
http://i1243.photobucket.com/albums/gg556/dgoldman17/Pork%20Belly%20Ramen/WP_20151007_18_37_51_Pro_zpsfn42epzv.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Pork%20Belly%20Ramen/WP_20151007_18_37_51_Pro_zpsfn42epzv.jpg.html)

I let that go for 30-45 minutes, let the belly rest and then separated the fat out of the broth. Sliced the belly into pencil thick slices and crisped in a CI skillet.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Pork%20Belly%20Ramen/WP_20151007_19_53_19_Pro_zpsa2y1pmqw.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Pork%20Belly%20Ramen/WP_20151007_19_53_19_Pro_zpsa2y1pmqw.jpg.html)

Time for assembly. Soba noodles, 7 minute egg, sliced shiitakes and the belly.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Pork%20Belly%20Ramen/WP_20151007_20_01_08_Pro_zpsxsgqpwig.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Pork%20Belly%20Ramen/WP_20151007_20_01_08_Pro_zpsxsgqpwig.jpg.html)

Not really quick, and a little bit complex of a process, but absolutely delicious. I'll be serving the leftover pork belly over some rice with a poached egg tonight.

landarc
10-08-2015, 12:53 PM
That looks like it came out great, nicely cooked

THoey1963
10-08-2015, 01:14 PM
Nice...

Shagdog
10-08-2015, 01:20 PM
Very nice! That looks great

txags2011
10-08-2015, 02:45 PM
Delicious... I was contemplating making a ramen broth to use with leftover brisket this weekend, you have inspired me.

Q Junkie
10-08-2015, 03:26 PM
Looks pretty dang good from here.

jelewis67
10-08-2015, 04:00 PM
I have some leftover porkbelly in the freezer. Great ideas for next week. Thank you for posting!

fantomlord
10-09-2015, 09:43 AM
nicely done!

cowgirl
10-09-2015, 11:47 AM
Looks fantastic!!