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Asian braised pork belly and summer vegetable ramen

Updated: Apr 15, 2020

Serves 6

12 cups miso soup

6 cups cooked ramen noodles

2lbs Asian braised pork belly, sliced thinly and warmed up

Summer vegetables to garnish (be creative), some of our favorites are finely sliced snow peas, green onion, napa cabbage, wild mushrooms, ect…

In a large pot heat the miso broth. Add the noodles to the hot soup.

Ladle into a large soup bowls. Top with the sliced pork belly and your favourite garnishes.

Asian braised pork belly

2.5 lbs Ontario pork belly

1/4 cup salt

1/4 cup sugar

2 tbsp. black pepper

2 tbsp. 5 spice

8 cups water

1/2 cup soy sauce

1 cup Hoisin sauce

2 tbsp. chili paste

1 medium size root of ginger, sliced

1 bulb of garlic, cut in half horizontally

1 stalk of lemon grass, cut in half length wise

Mix together salt, sugar, 5 spice and pepper. Rub the pork belly and allow to cure overnight in the refrigerator.

Preheat your BBQ to high setting.

Grill the belly for 2-3 minutes on both sides or until seared.

Remove from the grill and place in a roasting pan.

Preheat your oven to 300 degrees Fahrenheit.

Whisk together the remaining ingredients in a large bowl then pour over the belly.

Cover the baking dish with a lid.

Place in the oven for 3 hours or until the belly is just tender.

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