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Season pork belly with salt and pepper. Sear on all sides.
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.
Remove pork belly. Strain and set aside broth.
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.
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.
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.
In a bowl, ladle in the thick sauce about 1/3 of the way full. Add the ramen noodles. Then pour in the broth.
Ladle in a final layer of sauce.
Top with sliced pork belly, chilis, quail eggs, and nori strips.
Sprinkle with sesame seeds and chopped spring onions.
Ingredients
Directions
Season pork belly with salt and pepper. Sear on all sides.
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.
Remove pork belly. Strain and set aside broth.
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.
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.
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.
In a bowl, ladle in the thick sauce about 1/3 of the way full. Add the ramen noodles. Then pour in the broth.
Ladle in a final layer of sauce.
Top with sliced pork belly, chilis, quail eggs, and nori strips.
Sprinkle with sesame seeds and chopped spring onions.
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