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Bacon and Egg Breakfast Ramen
Prep5 minutes
Cook6 hours
Serves1, scales infinitely
Method
Steps
- Heat up 1 tablespoon of oil in a small pan over medium-low heat. Add the garlic and chili flakes and cook, stirring, until the mixture heats up and sizzles, about 1-2 minutes. Do not burn – since this is a small amount, keep the heat low. You want the garlic mellow and the chili flakes to just release their spice. Remove from the pan and set aside to cool.
- Mix together the soy dressing together in a small bowl. Set aside.
- Cook the noodles according to the package and drain well. Toss with the soy dressing, to taste. Place the noodles in a shallow bowl and top with pork belly and a poached egg. Garnish with seaweed strips, green onions, katsuobushi, and toasted black sesame seeds. Serve with a generous amount of chili oil. Mix and enjoy!
- Mix together the soy sauce, mirin and sugar until sugar is dissolved. Add the mix to a vacuum bag with the pork belly. Fill a large heat-proof container with water and set your sous vide machine to 160°F. Sous vide for minimum 6 hours. Chill, in the bag, overnight for ease of handling.
- The next day, remove the pork from the bag. Gently wipe off any excess moisture. Sear the top of the pork in a non-stick pan over low heat until deeply browned – you probably won’t need any oil, but if you want to speed up the process feel free to add a touch of oil. Remove from heat and cut into 1/4 in slices. Sear the slices the non-stick pan until golden, 2-3 minutes per side.
Originally published at Iamafoodblog.com. Reproduced for personal collection.
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