QUICK STICKS
DIY FRAGRANT PORK BELLY BROTH WITH RAMEN
“I often make this at home – it's one of my favourite ways to make the most of leftover pork belly. It’s super-easy and supercharged with flavour. Ramen for beginners.”
Serves 4
EASY
Preparation: 20 minutes Cooking: 1½ hours
Woolworths pickled quail’s eggs 1 x 290 g jar
soya sauce 3–4 T
pork belly 1 kg
olive oil 1 T
sea salt a generous pinch
water 2 cups
whole star anise 2–3
Szechuan peppercorns (or black peppercorns) 1 T
green peppercorns 2 T
cinnamon 1–2 sticks
Woolworths miso paste 1 T
black garlic 4–6 cloves, chopped
fresh ginger 1 x 5 cm piece, peeled and chopped
Woolworths organic chicken stock 1 litre
Woolworths instant noodles 2 x 75 g packets, cooked (seasoning reserved)
baby spinach, for serving
roasted chilli paste, for serving
Decant the quail’s eggs into Preheat the grill. Score the fat of the pork belly and pat dry using kitchen paper. Rub with olive oil and a generous sprinkling of sea salt. Arrange in a deep baking tray, then pour in enough water to reach just below the fat so it can crisp up. Add the star anise, peppercorns and cinnamon and place under the grill for 20–30 minutes until the fat starts to crackle. Once the fat is crispy and golden, top up the tray with more water if necessary and cover with tinfoil. Reduce the oven’s temperature to 180°C and roast for 45 minutes, or until the pork is cooked through. Remove from the oven and allow to rest in the baking tray in the broth for 30 minutes. Drain the broth into a saucepan or wok and add the miso, black garlic and ginger and simmer for 10 minutes. Add the stock. Serve the broth with the sliced pork belly, noodles, quail’s eggs and baby spinach. Stir the chilli paste through the broth.
