Pork belly ramen

A bit more adventurous this dish ... The star is this crispy pork belly. Ofcourse, you need a good piece of meat (ànd time!) and then you're good to go!


- Miso Mushroom Brouillon
- 200g pork belly, without skin if possible
- 2 teaspoons of salt and 2 teaspoons of sugar
- 150g noodles
- A handful of radishes
- Red wine vinegar
- 2 eggs
- 50g mushrooms 
- Toppings: spring onion


Season the pork belly with salt and sugar and a few grinds of black pepper. If possible, cover and refrigerate overnight. 

Grill the pork belly till every side is golden brown. 

Preheat the oven to 230 degrees. Roast pork belly for 30 minutes, then lower the temperature to 135 degrees and roast for another 40 minutes (larger pieces will take longer). Remove, wrap tightly in plastic and let cool down to room temperature. You can put it in the fridge and use it later also. 

Once chilled, slice into thick pieces. You can also brown it in pan until crispy. 

For this dish we added Miso Mushroom Brouillon, noodles, pickled radishes (just add some red wine vinegar and let sit during about 10 minutes), a semi-hard boiled egg (cooked for 6'30"), some grilled mushrooms (just grilled in a pan on a high heat) and fresh cutted spring onions. 


Do you have some ideas for shops in your neighbourhood? Let us know!