Spicy Miso Pork Belly Ramen

Okay, so for those of you who have never been to Japan or to a ramen restaurant, real ramen is not Top Ramen.  While many of us may have been sustained by the packaged ramen during our college days or ate it as a kid growing up (it was a favorite of mine after swim team practice), you have not experienced real ramen if this is all you have had.  If you are lucky enough to be in a larger city with a ramen restaurant, make your way there now; cause while I am going to give you my recipe, modeled after one of my favorite ramen spots, Urban Ramen, it is just never quite the same.

But now that Trader Joe's carries this delicious already cooked pork belly, it makes this dish so much easier.  Of course if you want to make this veggie friendly you can sub in tofu or just load up on veggies.


Wanderer's Shopping List
1 TJs Pork Belly
8ounces Ground Pork
4cloves Garlic - finely chopped
2tsp Ginger - grated
8ounces Shiitake Mushrooms - coarsely chopped
4cups Chicken Stock
2tbsp Miso Paste
1tsp Chili Oil (more if you like things really spicy like me)
1package Noodles (Check out the asian food section in your grocery store; you will find all sorts of yummy noodles.  Best ones for ramen are either the package ramen noodles, don't use the flavor packet or yaki soba noodles.)
1can Bamboo Shoots
3heads Baby Bok Choy - coarsely chopped
1cup Bean Sprouts
2-3 Green Onion - finely chopped
Seasoned Soft Boiled Egg (see directions below; make ahead)
>4 Eggs
>4tbsp Soy Sauce
>4tbsp Rice Vinegar
>2cups Water

4 servings

Seasoned Soft Boiled Eggs - Place 4 eggs in medium pot and cover with water, bring just to boil; turn off heat and cover for 7 minutes.  Remove eggs and place in cold water.  Meanwhile, mix soy sauce, rice vinegar and water in zip lock bag.  Once eggs are cold enough to handle, peel carefully and place in zip lock bag.  Place in fridge for 24-48 hours.

Preheat oven to broil.  Slice pork belly into 1/4 inch slices; place on baking sheet.  Broil pork belly for 2-3 minutes each side.  Watch carefully, things can burn quick under broil.  Set aside once done.

While that is happening, add ground pork to large skillet or wok over medium heat, breaking up while browning.  Once meat is partially cooked, add garlic, ginger and mushrooms.   Cook until meat is browned and crisped.

Couple of tips for grating your ginger; first use a spoon to remove the peel, a lot safer than a knife and works amazingly well.  Once you have the peel removed, place a piece of plastic wrap over your grater (you want the really fine one)  and grate the ginger on top of the plastic wrap.  It is crazy, but the plastic will not break and you will have all of the ginger on top of it and can easily remove it.

Meanwhile, add chicken stock, miso paste, and chili oil to large pot.  Let simmer for 5 minutes.
While simmering, cook noodles to directions in separate pot, add to ramen.  Add pork belly, ground pork mixture, bamboo shots and bok choy.

Take seasoned eggs and carefully add one to each of the four bowls; carefully cut each egg in half longways.  The heat of the soup will warm up the egg and cook it a little more.  Add bean sprouts to each bowl.  Top each bowl with noodle/meat/veggie/broth mixture.  Be sure to get a little of everything in the bowls.  Top each with sprinkle of green onions.  Add chopsticks and you are ready to chow down!