Ingredients with Measurements:
- 1 lb pork belly, sliced into thin pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp curry powder
- 4 cups chicken broth
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 packs ramen noodles
- 4 soft-boiled eggs, halved
- 1 cup bean sprouts
- 1/4 cup green onions, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the sliced pork belly and cook until browned on both sides, about 5-7 minutes. Remove from the pot and set aside.
2. In the same pot, add the chopped onion, minced garlic, and minced ginger. Cook until the onion is translucent, about 3-5 minutes.
3. Add the curry powder to the pot and stir until fragrant, about 1 minute.
4. Pour in the chicken broth, soy sauce, and mirin. Bring to a boil, then reduce heat and let simmer for 10-15 minutes.
5. While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.
6. In a skillet, cook the bean sprouts over medium-high heat until slightly charred, about 3-5 minutes.
7. To assemble the ramen bowls, divide the cooked noodles between 4 bowls. Ladle the curry broth over the noodles.
8. Top each bowl with the cooked pork belly, charred bean sprouts, sliced green onions, and halved soft-boiled eggs.
9. Serve with a lime wedge on the side.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 600
Fat: 32g
Carbohydrates: 45g
Protein: 32g
Substitutions for ingredients:
- Pork belly can be substituted with chicken, beef, or tofu.
- Chicken broth can be substituted with vegetable broth.
- Soy sauce can be substituted with tamari or coconut aminos.
- Mirin can be substituted with rice vinegar or white wine vinegar.
Variations:
- Add sliced mushrooms or bell peppers to the broth for extra flavor and texture.
- Use udon noodles instead of ramen noodles.
- Add a dollop of spicy chili paste or sriracha for some heat.
Tips and tricks:
- To make soft-boiled eggs, bring a pot of water to a boil. Gently lower the eggs into the water and let cook for 6-7 minutes. Remove from the water and immediately place in a bowl of ice water to stop the cooking process.
- To make the pork belly slices extra crispy, pat them dry with a paper towel before cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with the toppings arranged neatly on top.
Garnishes:
Fresh cilantro, sliced jalapenos, or sesame seeds.
Pairings:
Serve with a cold beer or a glass of chilled sake.
Suggested side dishes:
Edamame, seaweed salad, or steamed dumplings.
Troubleshooting advice:
- If the broth is too thick, add more chicken broth or water to thin it out.
- If the pork belly is not crispy enough, cook it for a few more minutes on each side.
Food safety advice:
Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Ramen originated in China but has become a popular dish in Japan. Curry ramen is a fusion dish that combines Japanese ramen noodles with Indian curry flavors.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot and enjoy as a comforting meal on a chilly day.
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