Stranger Foods

JapaneseShirodashi ramen

Serves 2 | Prep 25 mins | Cook 1 hr 35 mins

This soulful ramen of slow-cooked pork belly in a rich savoury broth makes a deliciously warming meal, perfect for those cold, crisp nights.

Ingredients

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Preheat the oven to 160°C, Gas Mark 3.
Pat dry the pork belly with kitchen paper and season.
Place the pork on a baking tray lined with parchment paper and cover with half the Korean barbecue sauce. Tightly cover with foil and roast for , until the meat is completely tender.
Remove the foil and turn the grill to its highest setting. Grill the meat for , turning it halfway and brushing with the barbecue sauce on the tray, until the sauce becomes thick and sticky and the slices have caramelised and charred.
Transfer the pork to a chopping board and, with a sharp knife, slice into thin strips. Arrange on a plate and cover with the remaining barbecue sauce, then set aside.
Bring a pan of salted water to the boil and cook the noodles according to the packet instructions, then set aside.
Combine the shirodashi sauce with the chicken stock in a saucepan and whisk well to ensure both liquids have combined. Place over a medium heat and bring to a simmer.
Divide the noodles between 2 serving bowls. Ladle over the hot broth and arrange the pork slices on top. Garnish with the pea shoots, spring onion, menma, wakame or nori and egg halves. Serve immediately.