Chris Keighley's Roasted Pork Belly Ramen with Pak Choi

by Cherrypick
Star 4.5
    10m prep time
    35m total time
    Easy level
    15 ingredients

This completely delicious Pork Belly Ramen, submitted by Chris Keighley is our competition-winning recipes chosen to celebrate our milestone of reaching 100K users. Chris is one of our keenest and most loyal users and has been from day one! Chris says "this recipe has kind of evolved. The wife and I love Wagamama's and used to go there a lot, but our addiction was getting expensive so I thought I would have a go at home. With a bit of experimentation, I ended up with this recipe and being doing it for a couple of years now" Well Chris, we love it, congratulations on the win and thank you for being such a loyal foodie!

Method

Based on 4 servings, adjust as needed.

Step 1

Place pork belly slices in a mixing bowl along with the five spice, and season with salt and a dash of sesame seed oil. Mix well until coated and place into the fridge to marinate for about an hour.

Step 2

When you are ready to eat, preheat the oven to 220°c/200°C fan. Add a splash of veg oil to a frying pan and turn the heat to medium-high. Once hot, add the pork belly stripes and cook until golden and the fat has rendered and crispy (about 2 minutes per side). Now place in the oven for 20mins to finish cooking. (Ensure your pan is oven-proof before you do this, if not, place the belly onto a baking dish before roasting).

Step 3

To make the broth, pour the chicken stock, mirin, miso and sriracha (if using) into a saucepan and bring to a boil. Slice the peppers and prepare the pak choi

Step 4

Heat a frying pan on a medium-high heat and add another splash of sesame oil. Fry the pak choi until lightly coloured then remove from the pan (2-3 minutes). Into the same frying pan, add a final splash of sesame seed oil turn the heat to high and add the sliced peppers. Cook for 3-4 minutes, adding light soy at the end and reheat the pak choi. Add the noodles to the simmering broth for 2 minutes.

Step 5

Remove the pork belly from the oven and slice into 1cm stripes. Place the pieces into serving bowls, and add the stir-fried pepper, pak choi and noodles from the broth. Pour the broth over the ramen and finally add chopped spring onions and chillis to garnish. What a cracker! 💥
  • Ingredients
  • Based on 4 servings
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 200g Pak Choi, cut in half 1 x Sainsbury's Pak Choi 250g
  • 1 tbsp Toasted Sesame Oil 1 x Sainsbury's Sesame Oil, Toasted 250ml
  • 2.5 tbsp White Miso 1 x Miso Tasty Organic White Miso 110g
  • 2 tsp Sriracha 1 x Flying Goose Sriracha Hot Chilli Sauce 455ml
  • 3 tbsp Light Soy 1 x Sainsbury's Light Soy Sauce 150ml
  • 1 Red Chillis, sliced 1 x Sainsbury's Red Chillies 65g
  • 1.5 litre Chicken Stock 1 x Sainsbury's Stock Cubes, Chicken 10x10g
  • 500g Pork Belly Slices 1 x Sainsbury's British Pork Belly Slices 500g
  • 600g Medium Noodles 2 x Sainsbury's Medium Noodles Quick To Cook x2 300g
  • 2 Red Peppers, deseeded and sliced 2 x Sainsbury's Red Pepper
  • 4 Spring Onion, sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 2 tbsp Mirin 1 x Sainsbury's Mirin, Inspired to Cook 150ml
  • 2 tsp Chinese 5 Spice 1 x Sainsbury's Chinese 5 Spice
  • 1 tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L
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