Super tasty bowl with ramen noodles, mushrooms and crispy pork belly
Course Main
Cuisine Asian
Keyword pork belly
Prep Time 15 minutesmins
Cook Time 30 minutesmins
Total Time 45 minutesmins
Servings 4people
Calories 730
Ingredients
For the broth
500mlstock2 cups
400mlwater1 3/4 cup
3clovesgarlicchopped
4tbspcoconut aminos
1/2tspchinese 5 spice
1red chiliin pieces, seeds removed
2pcsgalangal
1pcslemon grass
1tbspoil
Topping and filling
150grramen noodles
250grenoki mushroomschopped
250grwild mushroomschopped
2tbspbutter
300grpork bellycooked and in pieces
2spring onionsfinely chopped
1bunchbroccoli cressor another type of cress
3tbsphoisinhomemade or store bought
Instructions
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.