Kung hei fat choy! Celebrate Year of the Pig with with Ontario pork and this tasty, traditional dish.
2019 is Year of the Pig and what better way to celebrate Chinese New Year (Spring Festival) than by picking up some local Ontario pork and trying out a new cut of meat – like pork belly.
For this month’s recipe we are veering off the festive path of dumplings and spring rolls to focus on a delicious, traditional pork belly ramen dish.
I don’t know about you but on a chilly February evening, there’s nothing I’d rather do than cozy up with a steaming, hearty bowl of goodness. Warm, flavourful broth, noodles, veggies and (of course) tender slices of pork – this ramen dish is comfort food at its finest.
In Chinese culture, pigs are seen as a symbol of wealth. There is nothing more rich and flavourful than pork belly, that pops in your mouth like festive, flavour fireworks.
While dumplings might be your first choice during Chinese New Year (and we’ve got a great recipe for them) remember that people also like to eat long noodles. With long noodles, you aren’t supposed to cut them and should try not to chew either. The sentiment is the longer the noodle, the longer your life will be. This calls for a lot of slurping.
- 2 lb (1 kg) Ontario pork belly
- 1 tsp (5 mL) each salt and pepper
- 2 sheets nori, divided
- 8 cups (2 L) sodium-reduced chicken broth
- 1/4 cup (60 mL) mirin (rice wine)
- 2 tbsp (30 mL) soy sauce
- 2 tbsp (30 mL) white miso paste
- 2 oz (60 g) dried shiitake mushrooms
- 12 garlic cloves
- 1 piece fresh ginger (2 inch/5 cm), peeled and sliced
- 12 garlic cloves
- 4 eggs
- 4 pkg (100 g each) instant ramen noodles
- 1/2 cup (125 mL) matchstick carrots
- 1/2 cup (125 mL) thinly sliced snap peas
- 2 green onions, thinly sliced diagonally
- Preheat oven to 325ºF (160ºC). Season Ontario pork belly all over with salt and pepper. Place on wire rack set over foil-lined tray. Bake for about 90 minutes or until tender.
- Increase heat to 450ºF (230ºC). Roast for 20 to 30 minutes or until crisp. Let stand for 10 minutes; carve into slices.
- Cut 1 sheet of nori into quarters.
- Meanwhile, in large saucepan set over high heat, combine broth, mirin, soy sauce, miso, mushrooms, quartered nori, ginger and garlic; bring to boil. Reduce heat and simmer for about 1 hour or until flavourful and fragrant. Strain and discard solids.
- In separate saucepan of gently boiling water, cook eggs for 6 minutes; drain and refresh under cold running water until easy to handle. Peel and cut in half.
- Meanwhile, cook ramen noodles according to package directions (reserve seasoning pouch for another use). Cut remaining sheet of nori into thin strips.
- Divide noodles evenly among four deep, wide bowls. Ladle hot broth over noodles; top with sliced pork belly, halved eggs, carrots, snap peas, green onions and nori strips. Serve immediately.
Hot prep tip: Broth can be made up to five days in advance and reheated before serving.
|Pork Belly Ramen
|Per 1/4 recipe