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Total Time: 3 hours + 12-24 hours marinating time, Serves 4-6
Pork Belly Rub Ingredients
- 4 lb. pork belly(skin off)
- 1/4 cup garlic (minced into a paste)
- 1/4 cup ginger (minced into a paste)
- 1/3 cup honey
- 1/3 cup soy
- 1/3 cup mirin
- 2 cups water
- 1 bunch scallions (roughly cut into pieces)
- 2 knobs of ginger (roughly cut into pieces)
- 2 bulbs of garlic (cut in half lengthwise)
- 4-5 pieces of dried shitake
- Fleishers House Made Ramen Broth or homemade broth
- Fresh or instant ramen noodles
- Rub the inside of the pork belly with the ginger and garlic paste to make a nice even layer.
- Generously season the inside of the belly with salt.
- Roll the belly tightly into a log and tie it with butcher’s twine to hold the shape(you can find a lot of great videos online to walk you through this step).
- Coat the bottom of a large saucepan with oil and put over medium-high heat.
- Sear the pork belly on all sides until golden brown.
- Remove any excess oil from the pan and add in the braising ingredients, the liquid should come up to half way on the pork belly. If it doesn’t, just add a bit more water.
- Bring to a boil and reduce to a simmer.
- You want to cook the belly until it reaches an internal temperature of 190-200 degrees Fahrenheit(about 2-3 hours).
- Flip the pork belly every 20-30 minutes in the braising liquid. As the liquid begins to reduce, the outside of the pork belly will begin to darken.
- Once the pork belly is finished cooking, let everything cool.
- The liquid should be reduced into a very flavorful glaze. If it isn’t, remove the pork belly and reduce the liquid a little further on low heat.
- When everything is cool, put the belly into a ziplock bag with the braising liquid, push out as much air as possible and let it marinate in the fridge overnight.
- Slice the pork belly thin and reheat by searing in a pan or under the broiler.
- Save the braising liquid to add to soups, braises or a ramen broth.
- You can use fresh noodles (like the Sun Noodles available in our shops) or instant ramen noodles.
- If you choose to use fresh:
- You’ll want to cook fresh noodles separately from the broth as they release a lot of starch while they are cooking with makes the broth cloudy.
- If you choose instant noodles:
- Cook them in the ramen broth. They take on more flavor this way and they don’t give off all that starch.
- You can make your own or use our housemade Ramen Broth.