Spicy Pork Belly & Coconut Curry Ramen with Bok Choy & Crispy Onions
Craft

Spicy Pork Belly & Coconut Curry Ramen

with Bok Choy & Crispy Onions

40 MIN
+$10.99/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 soy glaze, then serving it over springy ramen noodles and an aromatic broth made with coconut milk, yellow curry paste, ginger, garlic, and more.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    1390 Cals (est.)
fresh
ingredients
Spicy Pork Belly & Coconut Curry Ramen with Bok Choy & Crispy Onions
Title
  • 8 oz No Added Hormones Cooked Pork Belly
  • ½ lb Ramen Noodles
  • 10 oz Baby Bok Choy
  • 1 Tbsp Yellow Curry Paste
  • 1 13.5-Oz Can Light Coconut Milk
  • 1 cup Chicken Bone Broth
  • 1 Bird's Eye Chile Pepper
  • ¼ cup Cilantro Sauce
  • ⅓ cup Crispy Onions
  • 1 bunch Mint
  • 2 tsps Tamarind Paste
  • 2 Tbsps Soy Glaze
  • ⅓ cup East Asian-Style Sautéed Aromatics
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Light Brown Sugar

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice, separating the stems and leaves. Pick the mint leaves off the stems. Cut off and discard the stem of the pepper; thinly slice crosswise (for a milder dish, discard the ribs and seeds). Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the tamarind paste, soy sauce, sugar, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the noodles
Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to two serving bowls. Wipe out the pot.
Cook the noodles
Start the broth
3 Start the broth

In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Carefully add half the sautéed aromatics (you will have extra) and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the curry-tamarind sauce. Cook, stirring frequently, 1 to 2 minutes, or until combined.

4 Finish the broth

To the pot, add the bone broth (carefully, as the liquid may splatter) and coconut milk. Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally, 4 to 6 minutes, or until slightly reduced in volume. Add the sliced bok choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish the broth
Cook the pork & serve your dish
5 Cook the pork & serve your dish

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. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil 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 bowl. Add the soy glaze and toss to thoroughly coat. Carefully divide the finished broth between the two bowls of cooked noodles. Serve the finished broth and noodles topped with the glazed pork belly. Drizzle with the cilantro sauce. Garnish with the crispy onions and mint leaves (tearing just before adding). Enjoy! 

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

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