Miso Clam and Pork Belly Ramen
Ingredients
For the Pork Belly...
- 3/4 lbs pork belly
- 1/2 tbsp vegetable oil
- 1 onion quartered
- 3 cloves garlic smashed
- 2 tbsp ginger chopped
- 1/3 cup sake
- 1/3 cup soy sauce
- 2/3 cup water
- 3 tbsp sugar
For the Broth...
- 1 cup dashi
- 2 cups pork broth
- 2 cups chicken broth
- 3 tbsp white miso paste
- 3 tbsp red miso paste
- 1 tbsp garlic grated
- 1 tbsp ginger grated
- 1 tbsp sesame oil
- 1 tsp sugar
For the Clams...
- 1/2 cup sake
- 1/4 cup mirin
- 1 cup water
- 1/2 lb clams
For the Ramen and Toppings...
- 24 ounces ramen noodles fresh or dried
- 1 cup corn pre-cooked
- green onion chopped
Instructions
For the Pork Belly...
- Heat oil in a skillet. Sear all sides of the pork belly, starting with the fat side first. This should take about 10 minutes.
- Add the remaining ingredients to a large pot. Braise pork belly over low heat for 1 hour. Let cool completely. Chill overnight in braising liquid.
- Cut pork belly into thin slices. Brown slides in a frying pan before serving.
For the Broth...
- Stir together the broth ingredients and bring to a gentle simmer.
For the Clams...
- Bring sake, mirin, and water to a boil in a small pot. Add clams and cover. Cook for about 5 minutes or until clams open.
For the Ramen...
- Cook noodles per the instructions on the package. Divide noodles and broth between bowls. Service with 1-2 slices of pork, 4-6 clams, and a 1/2 of an. Garnish with corn and green onions.