Chile-Eggplant Mazemen Ramen with Pork Belly
Recipe GLPRfafde8d84ebb56
A Japanese-inspired ramen dish featuring tender braised pork belly served over noodles with roasted eggplant and chile, finished with a savory chicken broth. The pork belly becomes succulent after slow simmering, creating a rich and satisfying bowl.
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Ingredients
2 pounds Pork belly, skinless
1 tablespoon Canola oil
Kosher salt
Freshly ground black pepper
3 cups Chicken stock or low-sodium broth
Directions
Pat the pork belly dry with paper towels and season generously all over with kosher salt and freshly ground black pepper.
Heat the canola oil in a large heavy pot over medium-high heat. Once shimmering, carefully place the pork belly in the pot and sear until deeply browned on all sides, about 12-15 minutes total. Work in batches if needed to achieve even browning.
Pour the chicken stock into the pot, ensuring the liquid comes about halfway up the sides of the pork belly. Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 2.5 to 3 hours, until the pork is fork-tender and easily pierced.
Remove the pork belly from the broth and allow it to cool slightly. Once cool enough to handle, slice the pork into serving pieces, keeping the broth warm on low heat.
To serve, ladle the hot broth into bowls and arrange pork belly slices on top. Accompany with desired mazemen ramen noodles and garnishes as desired.
