Global Cuisine - Ramen - Sticky pork belly - use NID: Kimchi
with oyster mushrooms, pak choy and udon noodles
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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: Soja, Tarwe)
15 gram
Witte miso
(Bevat: Soja, Tarwe)
½ zakje(s)
Koreaanse kruidenmix
(Bevat: 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
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Preheat the oven to 200°C.
- Quarter the pak choy. Tear the oyster mushrooms into strips.
- Transfer the pak choy and oyster mushrooms to a parchment-lined backing sheet. Drizzle with sunflower oil and sprinkle over the Korean-style spice mix.
- Roast in the oven for 12 - 15 minutes, flipping halfway through, until tender and lightly coloured.
- 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 belly slices for 10 - 12 minutes until done.
- Add the marinade, mix well to combine and turn off the heat.
- Prepare the stock. Finely chop the scallions. Reserve a small part of the green parts for garnish.
- Heat a drizzle of sunflower oil in a pot or saucepan over medium-high heat and 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 and stock.
- Bring to a quick boil and let simmer over medium heat.
- Shortly before serving, add the Hello Umami and the noodles, and stir to loosen them. Season with soy sauce (see Tip).
Tip: Add sambal if you like it spicy.
- Serve the soup and noodles in bowls. Top with the roasted pak choy, oyster mushrooms, pork belly slices and its marinade.
- Garnish with the reserved green part of the scallions and the black sesame seeds.
- Serve with the kimchi.
Did you know... pak choi is rich in folic acid, which is part of the vitamin B complex. It plays an essential role in the production of red blood cells, which helps maintain energy levels.