Ramen with Crispy Pork Belly and Egg
A warming bowl packed with flavor! Make your own fresh noodles using the Spaghetti Cutter. It’s the little extra touch that transforms a simple soup into a luxurious homemade ramen. Perfect for chilly days when you want something both comforting and delicious.
Food
Tools
Ingredients
- 2 eggs
tbsp fresh ginger
2 garlic cloves
1 liter chicken broth (stock cube + water)
2 star anise
1 piri-piri or fresh red chili
2 tsp raw sugar
300 g fresh pork belly
150 g bean sprouts
200 g baby spinach
2 tbsp rice vinegar
4 tbsp dark tamari soy
4 spring onions, thinly sliced
Noodles
- 2.5 tsp kansui (or baked baking soda)
280 g water
1 tsp salt
600 g flour
Cornstarch (for dusting)
Here's how
- Dissolve the kansui in the water in a bowl. Add the salt and stir until fully dissolved.
- Assemble the stainless steel bowl with the dough roller. Add the flour and pour in the liquid. Mix until a firm dough forms. Let the Assistant run on low speed until the dough becomes smooth.
- Continue kneading for about 10 minutes until the dough is elastic. It should feel firm but not dry.
- Cover the dough with plastic wrap and let it rest at room temperature for about 30 minutes.
- Divide the dough into 6 equal pieces. Attach the pasta roller to your Assistant and roll each piece to your desired thickness. For ramen, a slightly thinner sheet usually gives the best texture.
- Dust the dough sheets with cornstarch, then run them through the spaghetti cutter. Add a little extra cornstarch to prevent the noodles from sticking together.
- Cook the noodles in plenty of boiling water for about 30 seconds just before serving.
- Boil the eggs for 7 minutes. Allow them to cool just enough to peel— the yolk should still be warm and soft.
- Finely chop the ginger and garlic. Bring the chicken broth to a boil along with the ginger, garlic, star anise, piri-piri, and raw sugar. Let simmer while you prepare the remaining ingredients.
- Slice the pork belly thinly and fry over medium heat until wonderfully crispy. Cut each slice into smaller pieces.
- Stir the rice vinegar and tamari soy into the broth.
- Divide the noodles, bean sprouts, baby spinach, and halved eggs into deep bowls.
- Pour the hot broth over the bowls and top with crispy pork belly and finely sliced spring onions. Serve immediately, preferably with chopsticks and a large spoon!