Makes: 2-3 servings
Preparation and cooking time: 1 hour 30 minutes

¼ kilo pork belly
3 pieces, leek stalks, cut into pieces
1 piece garlic bulb, cut horizontally in half
¼ cup ginger, peeled and smashed
1 piece white onion, large, cut into quarters
2 tablespoons dashi powder (optional)

3 tablespoons oil
3 tablespoons garlic, minced
¼ cup onion, minced
2 tablespoons ginger, minced
¼ cup siling haba, sliced
¼ cup siling Labuyo, sliced
½ kilo ground pork
2 tablespoons patis
⅓ cup bagoong alamang, raw
2 cups coconut milk
2 cups coconut cream
Salt, to taste
Pepper, to taste

2 packs ramen noodles (fresh thin egg noodles)
3 quail eggs, soft boiled
Nori, cut into strips
Sesame seeds, toasted
Siling labuyo, chopped
Siling pansigang, chopped
Spring onions or chives, chopped

1. Season pork belly with salt and pepper. Sear on all sides.
2. In a large pot over medium-low heat, place pork belly, leeks, garlic, ginger, onion, dashi powder (optional) and water and bring to a simmer. Allow to cook for 1 hour or until pork belly is soft.
3. Remove pork belly. Strain and set aside broth.

1. Heat a pan on medium-high heat and then pour-in the cooking oil. Sauté the garlic, onion, ginger and chilies until fragrant, a few minutes.
2. Add the ground pork and then continue cooking until browned, about 5 to 7 minutes. Stir in patis and bagoong alamang and stir, continue to cook for a few more minutes.
3. Pour the coconut milk and coconut cream in. Bring to a boil. Add pork belly and simmer for 40 minutes or until the pork is tender and sauce is reduced and thick. Add salt and ground black pepper to taste.

1. In a bowl, ladle in the thick sauce about 1/3 of the way full. Add the ramen noodles. Then pour in the broth.
2. Ladle in a final layer of sauce.
3. Top with sliced pork belly, chilis, quail eggs, and nori strips.
4. Sprinkle with sesame seeds and chopped spring onions.

Liked this Filipino take on ramen? Check out our Lechon Ramen recipe, too!

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