Glazed Pork Belly & Ramen Noodles with Miso-Butter Vegetables & Soft-Boiled Eggs
Craft

Glazed Pork Belly & Ramen Noodles

with Miso-Butter Vegetables & Soft-Boiled Eggs

50 MIN
+$6.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
First, you'll sauté earthy mushrooms and verdant snap peas with aromatic scallions and ginger, then toss them together with tender ramen noodles in an umami-rich miso, soy, and butter sauce. You'll top it all with sweet and spicy honey-gochujang glazed pork belly, crisp marinated cucumbers, and jammy soft-boiled eggs.
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  • Nutrition
    PER SERVING
  • Calories
    1270 Cals (est.)
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fresh
ingredients
Glazed Pork Belly & Ramen Noodles with Miso-Butter Vegetables & Soft-Boiled Eggs
Title
  • 16 oz No Added Hormones Cooked Pork Belly
  • 4 Pasture-Raised Eggs
  • 1 lb Ramen Noodles
  • ½ lb Mushrooms
  • ½ lb Snow Peas
  • 2 Persian Cucumbers
  • 2 oz Salted Butter
  • 3 Tbsps Sweet White Miso Paste
  • 4 Scallions
  • 1 Piece Ginger
  • 2 Tbsps Mirin (Salted Cooking Wine)
  • ⅓ cup Soy-Miso Sauce
  • 4 tsps Honey
  • 1 Tbsp Gochujang
  • 1 tsp Furikake
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the snow peas (removing the tough strings if desired). Thinly slice the cucumbers into rounds. In a bowl, combine the sliced cucumbers and mirin; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. To make the sauce, melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the miso paste, soy-miso sauce, and 2 tablespoons of water; whisk to combine. To make the glaze, in a separate bowl, combine the honey, 2 tablespoons of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

Cook the eggs
2 Cook the eggs
Add the eggs to the pot of boiling water. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs.
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped ginger, sliced white bottoms of the scallions, and halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the bowl of miso-butter sauce; stir to coat. Wipe out the pan.

Cook & finish the noodles
4 Cook & finish the noodles

Add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to the bowl of cooked vegetables and sauce. Toss to combine. Taste, then season with salt and pepper if desired.

Slice & brown the pork belly
5 Slice & brown the pork belly

Meanwhile, pat the pork belly dry with paper towels. Place on a cutting board with the fat cap facing up; cut crosswise into 1/2-inch-thick pieces. Heat the same pan on medium- high until hot. Add the pork belly pieces in an even layer. Cook 4 to 6 minutes, or until browned. Flip and cook 3 to 5 minutes, or until browned and heated through.* Transfer to a paper towel-lined plate. Carefully drain off and discard any excess fat. 

*The USDA recommends reheating cooked pork to 140°F.

Glaze the pork belly & serve your dish
6 Glaze the pork belly & serve your dish

Heat the same pan on medium- high until hot. Add the browned pork belly and gochujang glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until thickened and the pork is coated. Turn off the heat. Halve the peeled eggs lengthwise; season with salt and pepper. Serve the finished noodles topped with the glazed pork belly, marinated cucumbers, and seasoned eggs. Garnish with the furikake and sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the snow peas (removing the tough strings if desired). Thinly slice the cucumbers into rounds. In a bowl, combine the sliced cucumbers and mirin; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. To make the sauce, melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the miso paste, soy-miso sauce, and 2 tablespoons of water; whisk to combine. To make the glaze, in a separate bowl, combine the honey, 2 tablespoons of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

2 Cook the eggs
Add the eggs to the pot of boiling water. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs.
Cook the eggs
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped ginger, sliced white bottoms of the scallions, and halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the bowl of miso-butter sauce; stir to coat. Wipe out the pan.

4 Cook & finish the noodles

Add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to the bowl of cooked vegetables and sauce. Toss to combine. Taste, then season with salt and pepper if desired.

Cook & finish the noodles
Slice & brown the pork belly
5 Slice & brown the pork belly

Meanwhile, pat the pork belly dry with paper towels. Place on a cutting board with the fat cap facing up; cut crosswise into 1/2-inch-thick pieces. Heat the same pan on medium- high until hot. Add the pork belly pieces in an even layer. Cook 4 to 6 minutes, or until browned. Flip and cook 3 to 5 minutes, or until browned and heated through.* Transfer to a paper towel-lined plate. Carefully drain off and discard any excess fat. 

*The USDA recommends reheating cooked pork to 140°F.

6 Glaze the pork belly & serve your dish

Heat the same pan on medium- high until hot. Add the browned pork belly and gochujang glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until thickened and the pork is coated. Turn off the heat. Halve the peeled eggs lengthwise; season with salt and pepper. Serve the finished noodles topped with the glazed pork belly, marinated cucumbers, and seasoned eggs. Garnish with the furikake and sliced green tops of the scallions. Enjoy! 

Glaze the pork belly & serve your dish
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