Pork Belly Ramen

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Recipe's preparation

Pork Belly Ramen

Place a large bowl onto mixing bowl lid and weigh soy sauce into it, then weigh oyster sauce, fish sauce, pork and chicken into it and toss to combine. Cover with plastic wrap and place into refrigerator for a minimum of 3 hours or overnight to marinate.

Place coriander roots and stalks, ginger, peppercorns and garlic into a mixing bowl and chop 10 sec/speed 7.

Add mushrooms and water. Insert simmering basket and place marinated chicken into it. Place Varoma dish into position and place marinated pork into it. Secure Varoma lid and steam 35 min/Varoma/speed 2.

Add eggs to Varoma dish. Secure Varoma lid and steam 8min/Varoma/speed 2.

Remove Varoma and transfer pork into a ThermoServer or other large bowl. Transfer eggs into a separate bowl and set aside to cool. Remove simmering basket with aid of spatula, add chicken to bowl with pork and cover to keep warm.

Place a separate ThermoServer or other large bowl onto mixing bowl lid and weigh noodles into it. Set aside.

Place Varoma dish back into position and weigh Chinese broccoli (gai lan) into it. Secure Varoma lid and steam 4-6 min/Varoma/"Counter-clockwise operation" /speed 2, until just cooked. Meanwhile, cover noodles with boiling water and set aside for 2 minutes. Drain and return to bowl, cover to keep warm.

Peel cooked eggs and cut into halves.

To serve, divide noodles between 4 serving bowls. Top each bowl with reserved chicken, pork, Chinese broccoli and broth. Garnish with bean sprouts, spring onions/shallots, chilli flakes (optional), peeled eggs and coriander leaves just before serving.