Global Cuisine - Ramen - Sticky pork belly - use NID: Kimchi
with oyster mushrooms, pak choy and udon noodles
Buikspek is een smaakvol stukje vlees dat bekend staat om zijn laagjes van mals vlees. Het smelt bijna in je mond en wordt gewaardeerd om zijn rijke umami smaak.
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
120 gram
Sticky buikspek
(Kan bevatten: Gluten, Melk (inclusief lactose), Mosterd, Soja, Tarwe, Selderij)
25 gram
Kimchi
220 gram
Verse udonnoedels
(Bevat: Gluten, Tarwe)
½ bosje(s)
Bosui
½ stuk(s)
Paksoi
100 gram
Oesterzwammen
½ zakje(s)
Zwart sesamzaad
(Bevat: Sesamzaad)
15 gram
Zwarteknoflookmarinade
35 gram
Zoete Aziatische saus
(Bevat: Gluten, Tarwe, Soja)
15 gram
Witte miso
(Bevat: Tarwe, Soja)
Koreaanse kruidenmix
(Bevat: Gluten, Tarwe, Sesamzaad, Soja)
½ zakje(s)
Hello Umami
Zelf toevoegen
1.5 el
Zonnebloemolie
½ el
Wittewijnazijn
400 ml
Zoutarme runder- of groentebouillon
½ tl
Honing [of plantaardig alternatief]
naar smaak
[Zoutarme] sojasaus
naar smaak
Sambal
Benodigdheden
Instructies
- Preheat the oven to 200°C. Prepare the stock.
- Quarter the pak choi. Tear the oyster mushrooms into strips.
- Transfer the pak choi and oyster mushrooms to a parchment-lined baking sheet. Drizzle with sunflower oil and scatter over the Korean-style spices.
- Roast in the oven for 12 - 15 minutes until tender and lightly browned, turning halfway.
- Remove the pork belly from its packaging and transfer the marinade to a small bowl.
- Slice the pork belly into pieces of no more than 1cm thickness.
- Heat a drizzle of sunflower oil in a frying pan over medium heat and fry the pork for 10 - 12 minutes until done. Stir in the marinade, then turn off the heat.
- Finely chop the scallions and set aside some of the greens.
- Heat a drizzle of sunflower oil in a pot or saucepan over medium-high heat. Fry the scallions for 2 - 3 minutes.
- Deglaze with the white wine vinegar, then add the honey, black garlic marinade, East Asian-style sauce, miso paste* and stock.
- Bring to a rapid boil and allow to simmer over medium heat.
*Take care, this ingredient is salty! Use as preferred.
- Stir in the Hello Umami and the noodles, along with some soy sauce and sambal as preferred.
- Serve the ramen in bowls. Top with the pak choi, oyster mushrooms, kimchi* and pork. Drizzle the pork with any residual sauce.
- Garnish with the reserved scallion greens and the black sesame seeds.
*Take care, this ingredient is spicy! Use as preferred.
