Rich, slow-roasted pork belly is served with a fragrant ginger and garlic Dashi, ramen noodles, and jammy soy-marinated eggs for a comforting bowl packed with flavour. Finished with crisp nori, toasted sesame seeds, spring onion and a drizzle of Olivani Pure Olive Oil, this hearty ramen is rich, savoury and deeply satisfying.
Ingredients
Serves:
- 4 each eggs, at room temperature
- 15 mL Arawana light soy sauce (Arawana Sauce Gold Label Light Soy 450 ml)
- 10 mL mirin
- 5 mL sake or dry sherry
- 125 mL water
- 6 g CSR caster sugar (CSR Caster Sugar 12 x 1kg)
- 800 g pork belly, skin on, in one piece
- 10 mL Olivani Pure Olive Oil (Olivani Olive Oil Pure 4 l)
- 50 g fine salt
- 5 mL mirin
- 5 mL Arawana light soy sauce
- 10 mL Olivani Pure Olive Oil
- 6 each cloves garlic, finely grated
- 3 each cm piece fresh ginger, finely grated
- 1.2 L good quality chicken stock
- 250 mL water
- 5 mL Arawana sesame oil (Arawana Sesame Oil 5 l)
- each Salt and white pepper
- 350 g fresh yellow ramen noodles
- 4 each sheets nori, halved
- 2 each spring onions, thinly sliced
- 10 mL toasted sesame seeds
- 10 mL Arawana sesame oil
- each Olivani Pure Olive Oil, to finish
Method
SOY MARINATED EGGS
4 eggs, at room temperature
3 tbsp Arawana light soy sauce
2 tbsp mirin
1 tbsp sake or dry sherry
125ml (½ cup) water
1 tsp CSR caster sugar
PORK BELLY
800g pork belly, skin on, in one piece
2 tbsp Olivani Pure Olive Oil
50g fine salt 1 tbsp mirin
1 tbsp Arawana light soy sauce
SHOYU BROTH
2 tbsp Olivani Pure Olive Oil
6 cloves garlic, finely grated
3cm piece fresh ginger, finely grated
1.2 litres good quality chicken stock
250ml (1 cup) water
1 tsp sesame oil Salt and white pepper
TO SERVE
350g fresh yellow ramen noodles
4 sheets nori, halved
2 spring onions, thinly sliced
2 tbsp toasted sesame seeds
2 tsp sesame oil
Olivani Pure Olive Oil, to finish
- Bring a small saucepan of water to the boil. Lower the eggs gently and cook for exactly 6 minutes and 30 seconds. Transfer immediately to a bowl of iced water and leave for 5 minutes. Peel carefully. Combine the soy sauce, mirin, sake or dry sherry, water and sugar in a small saucepan and heat briefly until the sugar dissolves. Cool completely, then pour over the peeled eggs in a zip-lock bag or snug container. Marinate in the fridge for a minimum of 4 hours and up to overnight, turning occasionally. The whites will turn a deep mahogany brown and the yolk will be jammy and deeply flavoured.
- For the pork belly, pat dry the 800g piece of skin-on pork belly, lightly score or prick the skin all over, then rub fine salt into the skin only and leave uncovered in the fridge overnight if possible to dry out the skin. Preheat the oven to 150°C fan-forced. Place the pork belly on a rack over a tray and roast for 2.5–3 hours until the meat is tender and the fat has rendered, but the pork is still firm enough to slice cleanly. Allow the pork to cool slightly, then wrap and refrigerate for a few hours or overnight for the cleanest ramen slices.
- For the shoyu broth, heat the Olivani Pure Olive Oil in a medium saucepan over medium heat. Add the garlic and ginger and cook, stirring constantly, for 1 to 2 minutes until very fragrant but not coloured. Pour in the chicken stock and the water. Bring to a gentle simmer and cook for 20 minutes. Stir through the sesame oil. Season with salt and white pepper if needed and keep warm over the lowest heat.
- When ready to serve, unwrap the chilled pork. Slice the cold pork belly into 8–10mm slices, then crisp the skin side in a hot pan with a little neutral oil until blistered and crunchy while keeping the meat juicy. Finish with a light brush of soy, mirin and pork roasting juices if desired.
- Cook the yellow ramen noodles until firm but cooked to your liking (Al Dente). Drain well and divide between four deep warmed bowls. Ladle the shoyu broth generously over the noodles. Arrange 3 to 4 slices of pork in each bowl. Halve the marinated eggs and sit two halves yolk side up in each bowl so the jammy centre is visible. Press two nori halves upright against the inside edge of each bowl. Scatter over the sliced spring onion and toasted sesame seeds.
- Finish with a small drizzle of sesame oil and Olivani Pure Olive Oil on the surface of the broth. Serve immediately