Miso sous vide pork belly udon ramen | Recipe by sousvidetools.com
Miso sous vide pork belly udon ramen
- COOK TIME: 8 hours
- PREP TIME: 15 minutes
- DIFFICULTY: Easy
- SERVES: 2
500g of pork belly slices
2 tablespoons of dark soy sauce
2 tablespoons of sesame oil
½ teaspoon of sesame seeds
2 tablespoons of miso paste
2 tablespoons of light soy sauce
2 tablespoons of rice vinegar
Pinch of sugar
250ml of water
1 chicken stock cube
2 heads of pak choi
1 tablespoon of sesame oil
Soft boiled egg
2 portions of udon noodles
2 spring onions diced
Thank you to Storm Ashdown who you can find on Instagram at whatstormeats for this recipe. Using pork belly which is one of our absolute favourite meats to sous vide Storm has created the most gorgeous Ramen dish, we cant wait to give this one a try.
- To prepare the pork belly, preheat the water bath to a temperature of 76 degrees.
- Mix together your marinade of soy sauce, sesame and sesame seeds and massage into the pork belly. Put the pork belly into a vacuum bag, keeping the meat flat and vacuum seal. Place the bag in the water bath and leave to cook for 8 hours.
- Once the meat has cooked, remove from the vacuum and pat the meat dry with a little kitchen roll. Place to the side until ready to finish.
- Prepare your broth by combining all the ingredients together in a large pan. Bring the broth to boiling temperature.
- Boil your egg for 6 and a half minutes before putting into iced water. Peel , slice in half and set aside.
- In a frying pan, fry off the pak choi in 1 tablespoon sesame oil for a minute and set aside.
- Now place your cooked pork belly in a hot pan to seal and caramelise – it will only take a couple of minutes.
- Cook your noodles according to their instructions and place in the bottom of your ramen bowl.
- Slice your pork belly and place on the noodles, pouring the hot broth into the bowl. Finish with your sliced egg, chopped spring onions, pak choi and fresh chilli.