Spoons of Spices: Rich & Creamy Pork Belly Ramen By Chef Reynaldo Coladilla

Ingredients:
Ramen Stock

• 1 kg whole pork belly
• 1/2 kg chicken bones (any part)
• 3L water
• 1 whole white onion (cut into half)
• 400 gms smashed ginger
• 10 cloves of garlic
• 200g green onions (green part only)
• 100g bonito flakes
• 2 tbsp salt
• 1 cup heavy cream
• Dried wakame seaweed (optional)

Prepared Pork Belly:

• 1/2 cup of soy sauce
• 1 kg sliced boiled pork belly
• 3 tbsp brown sugar

Ramen Bowl:

• 1 kg blanched ramen noodles
• 4 boiled eggs, cut into halves
• 4 tsp fried garlic
• 4 tsp chopped green onions
• 2 sheets of shredded nori
• Seared sliced pork belly
• Roasted sesame seeds (optional)

Procedure:

1. Bring water in a very large pot to a boil and blanch all the bones for a minute.
2. Drain and clean the bones under running water.
3. Put the 3L water and the rest of the ramen stock ingredients (excluding the heavy cream and bonito flakes) into a large pot and bring to a boil for 30 minutes.
4. After 30 minutes, remove the whole pork belly, set it aside, and let it dry.
5. Remove the scum and reduce the heat to simmer for another 1 hour.
6. Add the bonito flakes and continue simmering for 30 minutes.
7. Turn off the heat and strain the broth to collect the liquid only.
8. Set aside the liquid from the broth, place it in a different pot, add the heavy cream, and let it simmer.
9. Once the creamy ramen stock is prepared, slice the dried pork belly and set it aside.
10. Combine soy sauce and brown sugar together, and toss the sliced pork belly into the mixture.
11. Sear the coated pork belly in a hot skillet until it caramelizes, and set it aside.
12. To start plating, prepare a ramen bowl.
13. Place the blanched ramen noodles in the center of the bowl and add the creamy ramen stock.
14. Stir the noodles to coat them evenly with the ramen stock. Arrange the toppings on top of the noodles (boiled eggs, fried garlic, green onions, seared sliced pork belly, shredded nori, and roasted sesame seeds).