Friday, December 31, 2010

Ramen noodles with ginger scallion sauce, ginger-honey-soy glazed pork belly, and stir fried broccoli and carrots

This dish is pretty straight forward. For the noodles, I followed this recipe from the Momofuku cookbook, and the veggies were just stir fried over high heat with a little ginger. Here's the recipe for the pork belly:

1 lb pork belly
1 c soy sauce
1 c honey
~2 inch piece of ginger, grated.
5 spice powder

Preheat oven to 225F

Remove skin from the pork belly, rub five spice powder over the surface, and sear on medium high heat on all sides in an oven proof pan. Remove the pork belly and pour off most of the fat.

Add the grated garlic. You may also want to try throwing other aromatics such as garlic, bay leaf, or cloves. Cook for about a minutes, then add the soy sauce and honey. Bring the mixture to a boil, stirring to make sure everything is combined.

Put the pork belly back in the pan and place everything in the oven and let roast for 2.5 to 3 hours, turning and basting occasionally.

When the pork belly is done, remove it from the oven and reduce the soy-ginger-honey mixture over high heat until it is thick enough to coat the back of a spoon. Add the pork belly to the glaze, and turn in the pan so it is thoroughly coated.

Slice and serve with the noodles and stir fried veggies.

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