BBQ ramen with crispy pork belly
Craving ramen with a hearty BBQ twist? This BBQ ramen with crispy pork belly combines a rich, spicy broth with slow-cooked pork belly, chunky rice noodles, bok choy, and shiitake mushrooms. The pork belly cooks in the oven for no less than 12 hours, then is fried until crispy and glazed with BBQ sauce.
Ingredients · Servings 4
- 1 kg boneless pork belly
- 4 el Barbecoa Base for Taste BBQ Rub
- 2 el Barbecoa Perfect Blend BBQ Sauce
- 2 liters of chicken broth
- 1 piece of fresh ginger, peeled and roughly chopped
- 1 bulb of garlic, halved
- 3 tablespoons sesame oil
- 2 tablespoons chili oil
- 4 tbsp rice vinegar
- 3 tablespoons soy sauce
- 4 eggs
- 200 g thick rice noodles
- 2 pak choi
- 200 gr shiitake
- 1 tbsp neutral oil
- 1 lemon, the zest and the juice
- 2 stalks of spring onion, finely chopped
- 1 tbsp sesame seeds
Method · 12 h
- Score the fat side of the piece of pork belly diagonally. Rub the meat generously with the BBQ rub and wrap it in aluminum foil. Pierce holes in the foil and place the meat in the oven. Place a pot of water at the bottom of the oven to create steam. Let the meat cook for 12 hours at 105°C.
- Remove the meat from the oven. Let it rest briefly and then cut it into thick 5 cm slices. Season the slices again with the rub and then fry them until crispy in a splash of oil in a pan over the heat. Next, add the BBQ sauce and let it caramelize nicely.
- Heat the chicken broth in a large pot over the stove. Add the ginger and garlic and let simmer for about 30 minutes over low heat. Season further with sesame oil, chili oil, rice vinegar, and soy sauce. Ensure the broth does not boil, but remains warm.
- Boil the eggs for 5 minutes in boiling water and then immediately cool them in cold water.
- Cook the noodles al dente according to the instructions on the packaging and then cool them in cold water.
- Cut the bok choy and shiitake into coarse pieces. Sauté them briefly in neutral oil. Add the lemon zest and juice at the end.
- Pour the broth into a separate small pan. Add the fried bok choy and shiitake mushrooms. Add the noodles as well. Let it simmer for a little while longer over low heat.
- Divide the broth with the noodles and vegetables among deep bowls. Slice the pork belly and arrange it on top of the noodles in the bowls. Peel the eggs and halve them. Finish the ramen with the egg pieces, freshly chopped spring onion, and sesame seeds.
