Ingredients
- Pork Belly
- Instant Ramen
- Eggs
- Mirin
- Soy sauce
- Cooking Sake
- Brown Sugar
- Spring onion for garnish
Method
- Cut pork belly into strips and boil for 20 mins. Once finished, discard water and pat pork belly dry with a clean tea towel.
- While pork belly boils, add your eggs to a pot of boiling water and cook for 6 mins (runny yolk). Shock them in an ice bath and peel.
- Add 4 tbs each of mirin, sake, soy sauce to a pan. Add 1 tbs of brown sugar. Bring to a boil and then simmer for 1 min. Allow to cool and then add this marinade and your soft boiled eggs to a sandwich bag.
- Refrigerate eggs in marinade and pork belly (uncovered) overnight or for 6 hours minimum.
- Heat a pot of neutral oil to 180c. Cook pork belly in batches until golden brown and crackling. (Pork belly is already cooked so you are only crisping it here).
- Prepare instant ramen according to instructions.
- Remove eggs from marinade and discard marinade. Slice eggs in half length ways.
- Serve up instant ramen in a bowl and top with eggs, pork chicharon, and garnish with spring onions.
- Enjoy
Product used in recipe
- Obento - Cooking Sake
- Obento - Mirin Seasoning
