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Crispy Pork Belly with a Rhubarb and Ginger Glaze

Tue, 30 July 2024

Crispy Pork Belly with a Rhubarb and Ginger Glaze

Note: This dish can be served as a ramen dish or a stirfry noodle dish. Use the Dashi broth for ramen or the teriyaki, soy and sesame as the stirfry oil.? 

 

Serves 4? 

Ingredients? 

200g Soba Noodle s 

9-12 pieces pork belly??0r 500g pork steak? 

1 stock cube? 

1 tsp togarashi spice ( Japanese 7 spice / Chinese 5 spice )? 

250g rhubarb & ginger preserve? 

2 tbsp miso/ssamjang paste? 

1 tbsp sunflower oil? 

200g tender stem brocolli? 

100g spinach / bak choi? 

6 spring onions? 

Handful edamame beans? 

6 tbsp teriyaki sauce? 

2 tbsp soy??sauce? 

1 tsp sesame oil? 

Optional: Dashi/Stock??-??500mls? 

4 jammy eggs? 

Fresh herbs for garnish: corainder, possibly mint or parsley.? 

 

 

Method? 

  • Pork Belly: Preheat the oven. Place the pork belly in a flat layer. Sprinkle in the togarashi. Pour over the stock. Cook for 1.5 hours -??2 hours.? 
  • Line an oven-proof dish with foil or parchment paper. Combine the rhubarb preserve & ssamjang paste in a bowl. Dip the pork belly in, coat well and sit on the oven tray. Roast for about 15-20??minutes until glazed and crispy.? 
  • Chop up the greens. Steam??or blanch and refresh until aldente and tender.? 
  • Cook the noodles as per packet instructions. Drain 
  • Ramen:?is making ramen, cook the noodles in the dashi. Spoon into bowls. Sit the veg in, sit the pork belly in. Cook a jammy egg by boiling it for 7 minutes and then plunging it into ice-cold water. Peel. Cut in half and sit on top of the vegetable and noodles. Garnish with some sesame seeds, or chilli and fresh herbs.? 
  • Stirfry:?Cook the noodles as per packet instructions. Toss them in a wok with the oil, teriyaki, soy and sesame. Sit in a warm serving bowl, with the pork belly strip on top. Place the green veg on top. Garnish with spring onions or chilli & sesame seeds and fresh herbs like coriander or mint.? 

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