Pork Belly Ramen

• 1x 1.6kg bone-in pork belly

salt & pepper to taste

• for the broth:

pork bones from roasted belly

• 2 carrots, roughly chopped

handful spring onions, roughly chopped

• 4 garlic cloves
• 1x 4cm piece fresh ginger, sliced
• 8 cups chicken stock
• ½ cup soy sauce
• 2 tablespoons fish sauce
• 2-3 tablespoons ponzu (or to taste)
• 2 tablespoons miso paste

soy sauce, to taste

• for the ramen:

roasted and cooled pork belly, sliced

noodles, cooked

• 1 boiled egg, per person, cooked to preference

fresh spring onions, sliced

1. Pre-heat the oven to 160°c.
2. Rub the pork belly with salt and pepper then place in the oven and allow to roast for 90 minutes-2 hours or until the belly is cooked through.
3. Remove the belly from the oven and allow to cool then carefully slice off the bones and place the belly in the fridge to chill completely.
4. Place the roasted pork bones in a large pot then add all the remaining broth ingredients. Bring the broth the a boil then turn down the heat and allow to simmer for 2-3 hours or until the broth is golden brown in colour and deeply aromatic.
5. Strain the broth then set aside.
6. When you are ready to serve, slice the cold pork belly then warm in the broth for 5 minutes.
7. Serve the pork belly with the noodles, boiled egg and spring onions and top with the broth.
8. Serve immediately.