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.?
