Delicious ramen noodle bowl with crispy pork belly and mushrooms
Ramen noodles with pork belly
It is not the first time we are making a dish that is fairly similar and also features pork belly. There is just something undeniably delicious about pork belly, I think. The crispy, the crunchy, the soft and well… that… This dish we made a while ago when the dude and I were cooking together. Not that the dude has been particularly good in writing dudefood posts lately. I have to say it is time I started complaining about that.. I mean.. come on! It’s been months if not years.. Time to change!
I even did a little blackmail thing on facebook and Instagram the other day and most people agreed with me… No escaping mister!
I’ve been wearing the same glasses for years. I like them, they are totally me and why bother buying a new one if the old one is still looking good and performing well? The issue however is that the nosebridge broke down. 🙁 And because the model is so old, it might not be possible to repair so that is all of a sudden limiting in ways I hadn’t thought about. Yes, I have spare glasses and yes I also have contact lenses but both are far from ideal. The glasses are terrible. I once bought those for a rather cheap price (two for the price of one) and have never been good. I used the same frame but got one of them with new glasses at my normal eye people. That is the one that is now died on me. Anyway… I’ll have to do with what I have right now while waiting for the new ones to arrive. Hopefully it won’t take too long!
And really, why do those damn things need to be so ridiculously expensive anyway??
As I am typing this I am not exactly seeing things very sharp.. I’ll manage! Now over to this delicious bowl of goodness!
Ramen noodles with mushrooms and pork belly
For the broth
- 500 ml stock 2 cups
- 400 ml water 1 3/4 cup
- 3 cloves garlic chopped
- 4 tbsp coconut aminos
- 1/2 tsp chinese 5 spice
- 1 red chili in pieces, seeds removed
- 2 pcs galangal
- 1 pcs lemon grass
- 1 tbsp oil
Topping and filling
- 150 gr ramen noodles
- 250 gr enoki mushrooms chopped
- 250 gr wild mushrooms chopped
- 2 tbsp butter
- 300 gr pork belly cooked and in pieces
- 2 spring onions finely chopped
- 1 bunch broccoli cress or another type of cress
- 3 tbsp hoisin homemade or store bought
- Take a large pan and briefly bake the garlic. It can color a little bit but shouldn't become brown. Add the stock, the water, the coconut aminos, herbs and spices
- Bruise the galangal and the lemon grass and add to the pan. Leave to simmer slowly for about half an hour. Taste and add seasoning where needed.
- Heat the butter in a frying pan and bake the mushrooms with spices of your choice until cooked. Set aside.
Turn the heat up and add some oil to the pan. Bake the pork belly cubes until nice and crispy. Leave to drain on kitchen paper.
- Cook the noodles in the meantime. Once your stock is up to taste, build your bowls. Place four bowls and add the cooked noodles.
- Pour the hot broth on top and place the mushrooms, spring onions and the crispy pork belly on top. Add the broccoli cress and pour over a little hoisin sauce. Eat right away.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.