Bicol Express Ramen

Broth

¼ kg pork belly

3 pcs leek stalkscut into pieces

1 pce garlic bulbcut horizontally in half

¼ cup gingerpeeled and smashed

1 pc large white onioncut into quarters

2 tbsp dashi powder (optional)

Sauce

3 tbsp oil

3 tbsp garlicminced

¼ cup onionminced

2 tbsp gingerminced

¼ cup siling habasliced

¼ cup siling labuyosliced

½ kg ground pork

2 tbsp patis

⅓ cup bagoong alamangraw

2 cups coconut milk

2 cups coconut cream

salt and pepper to taste

Toppings

2 packs ramen noodles (fresh thin egg noodles)

3 quail eggssoft boiled

noricut into strips

sesame seedstoasted

siling labuyochopped

siling pangsigangchopped

spring onions or chiveschopped

Broth

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.

Sauce

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.

Assembly

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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