1 ½ -2 lbs / 0.75 – 1 kg skinless pork belly
1 tsp / 5 mL EACH granulated sugar, salt and ground black pepper
2-900 mL cartons chicken broth
¼ cup / 50 mL EACH mirin and Japanese sake
2 Tbsp / 30 mL soy sauce
1 Tbsp / 15 mL miso paste*
12 cloves garlic, quartered
2-inch / 5 cm piece ginger root, peeled and sliced
2 sheets nori, divided
2 eggs, medium-boiled, peeled and sliced in half
1 cup / 250 mL sliced shiitake mushrooms
¾ cup / 175 mL matchstick carrots
½ cup / 125 mL thinly sliced snap peas
2-3 green onions, thinly sliced diagonally
400 g fresh or instant ramen noodles, cooked according to package instructions
*Miso paste is a popular Japanese seasoning made from fermented soybeans. Kept refrigerated, it can be found in most major grocery stores, alongside chilled tofu products and dairy substitutes.
FOR THE PORK BELLY:
- Preheat oven to 450°F.
- In small bowl, combine sugar, salt and pepper. Rub both sides of pork belly with seasoning.
- Place pork belly on rack on foil-lined rimmed baking sheet. Roast for 20-25 minutes.
- Reduce heat to 275°F. Roast 50-60 minutes more or until meat is tender but not falling apart.
- Remove pork belly from oven, tent loosely with foil and let rest 10-15 minutes before carving into ¼-inch thick slices.
FOR THE RAMEN:
- In large stock pot, combine broth, mirin, sake, soy sauce, miso paste, garlic and ginger.
- Cut 1 sheet of nori into quarters. Add to broth mixture.
- Over high heat, bring contents of pot to a boil. Reduce heat to low and simmer for 1 hour.
- Strain and discard solids. Return contents to pot; keep hot.
- Cut remaining sheet of nori into thin strips. Set aside.
- Divide noodles evenly among 4 large bowls. Ladle broth over noodles and top with slices of pork belly, halved egg, mushrooms, carrots, snap peas and green onion.
- Garnish with nori strips. Serve immediately.