Pork Belly Fusion Ramen with Oyster Mushrooms & Kimchi
with pak choi, miso & fresh udon noodles
Pork belly is a flavourful cut known for its layers of tender meat. It practically melts in your mouth and is prized for its rich umami taste.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
120 g
Sticky pork belly
(May be present: Gluten, Melk (inclusief lactose), Mosterd, Soja, Tarwe, Selderij)
25 g
Kimchi
220 g
Fresh udon noodles
(Contains: Gluten, Tarwe)
½ bunch
Scallions
½ piece
Pak choi
100 g
Oyster mushrooms
½ sachet(s)
Black sesame seeds
(Contains: Sesamzaad)
15 g
Black garlic marinade
35 g
East Asian-style sauce
(Contains: Gluten, Tarwe, Soja)
15 g
White miso paste
(Contains: Tarwe, Soja)
Korean-style spice mix
(Contains: Gluten, Tarwe, Sesamzaad, Soja)
½ sachet(s)
Hello Umami
Not included in your delivery
1.5 tablespoon
Sunflower oil
½ tablespoon
White wine vinegar
400 milliliters
Low sodium beef or vegetable stock
½ teaspoon
Honey [or plant-based alternative]
to taste
[Reduced salt] soy sauce
to taste
Sambal
Nutrition Values
Utensils
Cooking Steps
- 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.
