AuthorBiteSized
DifficultyBeginner

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Yields3 Servings
Total Time1 hr 30 mins
Broth






Sauce












Toppings







Broth
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.

Sauce
4

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.

5

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.

6

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.

Assembly
7

In a bowl, ladle in the thick sauce about 1/3 of the way full. Add the ramen noodles. Then pour in the broth.

8

Ladle in a final layer of sauce.

9

Top with sliced pork belly, chilis, quail eggs, and nori strips.

10

Sprinkle with sesame seeds and chopped spring onions.

Ingredients

Broth






Sauce












Toppings







Directions

Broth
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.

Sauce
4

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.

5

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.

6

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.

Assembly
7

In a bowl, ladle in the thick sauce about 1/3 of the way full. Add the ramen noodles. Then pour in the broth.

8

Ladle in a final layer of sauce.

9

Top with sliced pork belly, chilis, quail eggs, and nori strips.

10

Sprinkle with sesame seeds and chopped spring onions.

Bicol Express Ramen