BELLY IN JAPANESE RECIPES

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PORK BELLY RAMEN RECIPE - FOOD.COM - FOOD.COM - RECIP…



Pork Belly Ramen Recipe - Food.com - Food.com - Recip… image

Make and share this Pork Belly Ramen recipe from Food.com.

Total Time 4 hours 30 minutes

Prep Time 30 minutes

Cook Time 4 hours

Yield 4-6 serving(s)

Number Of Ingredients 17

2 tablespoons rice bran oil
4 garlic cloves, finely chopped
1 onion, finely chopped
2 tablespoons ginger, peeled and grated
3 tablespoons white miso
1 1/2 cups king brown button mushrooms, sliced in half
3 quarts chicken stock
5 scallions, sliced whites separated from greens
2 teaspoons chili paste
2 teaspoons sesame oil
4 servings of fresh wheat noodles
4 eggs
2 tablespoons soy sauce
2 lbs pork belly
1/3 cup salt
1 tablespoon pepper
2 tablespoons black sesame seeds

Steps:

  • Pour rice brain oil into a stock pot and cook of onions, white part of the scallions, garlic and ginger for 5-7 minutes on medium-heat or until caramelized.
  • Stir in the chili paste and cook until aromatic, before adding the mushrooms and stirring for a further 5 minutes or until mushrooms get a slight brown edge.
  • In a small bowl whisk the miso paste and 1 cup of stock before adding to the pot of mushrooms, then add in the rest of the stock and the soy sauce to the pot.
  • Bring to a boil turn heat to low and cover with a lid, allowing to simmer for 1-3 hours.
  • In the time the broth is simmering cook the pork belly. Preheat oven to 310 degrees F.
  • Rub pork belly all over with salt and pepper then place on a rack above a baking sheet into the oven to cook for 90 minutes to 2 hours or until pork belly is cooked through. Turn oven to hottest temperature and blast belly to get crispy skin for 10-20 minutes. Remove and set aside.
  • Bring a small pot of water to a boil, using a spoon, carefully place the eggs in, set a timer for 5 minutes 45 seconds. Once alarm goes off shock eggs in a bowl of ice water and peel.
  • Using same pot of water, bring it back to a boil and add the noodles for 1-2 minutes or until it reaches desired consistency.
  • To serve add noodles to a bowl, poor over miso broth and top with 3 slices of pork belly. Sprinkle over green scallions and serve with black sesame seeds.

Nutrition Facts : Calories 1685.7, FatContent 146.2, SaturatedFatContent 50, CholesterolContent 371.2, SodiumContent 11585.9, CarbohydrateContent 39.8, FiberContent 3.5, SugarContent 15, ProteinContent 51.2

PORK BELLY IN THE SLOW COOKER - A FOOD LOVER'S KITCHEN



Pork Belly in the Slow Cooker - A Food Lover's Kitchen image

Slow Cooker Pork Belly turns out incredibly tender with great flavor after 6 hours in the slow cooker.

Provided by Laura

Categories     Main Course

Total Time 370 minutes

Prep Time 10 minutes

Cook Time 360 minutes

Yield 6

Number Of Ingredients 12

2 lbs pork belly
1/2 cup chicken stock ((not low sodium))
1 small onion (quartered)
2 cloves garlic (smashed)
2 teaspoons brown sugar
2 teaspoons Spanish paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon mild chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon mustard powder (optional)

Steps:

  • Remove the pork belly skin or score it with a sharp knife in a crosshatch pattern, taking care not to pierce the flesh.
  • Mix together the ingredients for the dry rub. Coat the pork belly on all sides with dry rub.
  • Pour the chicken stock into the slow cooker. Add the onion and garlic. Place the pork on top.
  • Put the lid on and cook on low for 6-7 hours, until pork is fork tender.
  • If you’ve left the skin on, crisp the skin under the broiler for 5 minutes, watching closely.
  • Slice to your desired thickness and serve immediately.

Nutrition Facts : Calories 806 kcal, CarbohydrateContent 4 g, ProteinContent 15 g, FatContent 81 g, SaturatedFatContent 29 g, CholesterolContent 109 mg, SodiumContent 469 mg, FiberContent 1 g, SugarContent 2 g, UnsaturatedFatContent 46 g, ServingSize 1 serving

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