Hoisin Pork Belly & Miso Ramen with Bok Choy & Soft-Boiled Eggs
Craft

Hoisin Pork Belly & Miso Ramen

with Bok Choy & Soft-Boiled Eggs

35 MIN
+$7.00/serving 2 Servings
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From the Test Kitchen

INGREDIENT IN FOCUS
A classic Japanese ramen topping, pork belly is an incredibly rich, delicious cut of meat (used to make bacon), whose high fat content allows the meat to turn perfectly tender and flavorful as it cooks and the fat renders. Here, we're coating it with a spicy-sweet glaze after roasting, then serving it over our savory broth and noodles.

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  • Nutrition
    PER SERVING
  • Calories
    1310 Cals (est.)
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ingredients
Hoisin Pork Belly & Miso Ramen with Bok Choy & Soft-Boiled Eggs
Title
  • 8 oz No Added Hormones Cooked Pork Belly
  • 2 Pasture-Raised Eggs
  • ½ lb Fresh Ramen Noodles (Previously Frozen)
  • 2 Scallions
  • 10 oz Baby Bok Choy
  • 3 oz Radishes
  • 3 Tbsps East Asian-Style Sautéed Aromatics
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Sambal Oelek
  • 1 cup Chicken Bone Broth
  • 3 Tbsps Sweet White Miso Paste
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 Tbsp Rice Vinegar
  • 1 tsp Furikake
  • 2 Tbsps Tahini
Cook the eggs
1 Cook the eggs

Place an oven rack in the center of the oven; preheat to 400°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of 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. Halve lengthwise. Season with salt and pepper.

Slice the pork belly
2 Slice 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.

Roast the pork belly
3 Roast the pork belly

Line a sheet pan with foil. Place the sliced pork belly on the foil; arrange in an even layer. Roast 18 to 21 minutes, or until lightly browned and crisp around the edges. Transfer to a paper towel-lined plate.

Prepare the remaining ingredients & make the glaze
4 Prepare the remaining ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the radishes into rounds; place in a bowl. Add the mirin and vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, medium bowl, combine the hoisin sauce and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Cook the noodles
5 Cook 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. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to two serving bowls. Wipe out the pot.

Make the broth & serve your dish
6 Make the broth & serve your dish

In the same pot, heat the miso paste, tahini, and sautéed aromatics on medium-high until hot. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the sliced bok choy and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the bok choy leaves are wilted. Add the bone broth, soy sauce, and 3/4 cup of water. Heat to boiling on high. One boiling, reduce the heat to low. Cook, stirring occasionally, 4 to 6 minutes, or until slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Carefully divide the broth between the two bowls of cooked noodles. To the bowl of glaze, add the roasted pork belly; toss to coat. Serve each bowl of finished broth and noodles topped with the glazed pork belly, seasoned eggs, and marinated radishes. Garnish with the sliced green tops of the scallions and furikake. Enjoy!

Tips from Home Chefs

Cook the eggs
1 Cook the eggs

Place an oven rack in the center of the oven; preheat to 400°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of 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. Halve lengthwise. Season with salt and pepper.

2 Slice 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.

Slice the pork belly
Roast the pork belly
3 Roast the pork belly

Line a sheet pan with foil. Place the sliced pork belly on the foil; arrange in an even layer. Roast 18 to 21 minutes, or until lightly browned and crisp around the edges. Transfer to a paper towel-lined plate.

4 Prepare the remaining ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the radishes into rounds; place in a bowl. Add the mirin and vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, medium bowl, combine the hoisin sauce and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Prepare the remaining ingredients & make the glaze
Cook the noodles
5 Cook 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. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to two serving bowls. Wipe out the pot.

6 Make the broth & serve your dish

In the same pot, heat the miso paste, tahini, and sautéed aromatics on medium-high until hot. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the sliced bok choy and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the bok choy leaves are wilted. Add the bone broth, soy sauce, and 3/4 cup of water. Heat to boiling on high. One boiling, reduce the heat to low. Cook, stirring occasionally, 4 to 6 minutes, or until slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Carefully divide the broth between the two bowls of cooked noodles. To the bowl of glaze, add the roasted pork belly; toss to coat. Serve each bowl of finished broth and noodles topped with the glazed pork belly, seasoned eggs, and marinated radishes. Garnish with the sliced green tops of the scallions and furikake. Enjoy!

Make the broth & serve your dish
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