Rolled Smoked Pork Belly Ramen

Directions Print

1. For the ramen broth, in a medium size pot, add 32 ounces of water, miso mustard, chicken base, sesame oil, chopped garlic, chopped ginger, and the dried shitakes. Mix well to combine and simmer for 25-35 minutes, season with salt and pepper. Strain and reserve hot. This can be made ahead of time.
2. For the rolled smoked pork belly, place on a lined sheet pan, cover with another piece of parchment and top with another sheet pan. This will keep the pork belly flat and reduce the curling. Bake in the oven at 350° for 10-15 minutes. When done, place into the strained ramen to infuse more flavor and reserve until ready to plate.
3. For the garnish, slice the fresh shitake mushrooms thinly, boil your egg and peel, shave the red onion thinly, julienne the bell pepper medley, chop the green onion, pick fresh cilantro and Thai basil leaves, and as an option you can julienne jalapeño. Reserve until ready to plate.
4. For the plate, cook the noodles in a separate pot until cooked. Place in a bowl the ladle the hot broth on top until ¾ the way up the noodles. Place your rolled pork belly on top and arrange such as the picture (at least 5 slices). Cut the egg in half and begin garnishing the ramen with the mushroom, red onion, herbs, and drizzle with chili crisp oil.