1kg belly pork
50g Essential Cuisine Asian Master Base
1kg ramen noodles, cooked as per manufacturer’s instructions
40g Essential Cuisine Chicken Stock Mix
2.5lt boiling water
75g fresh root ginger, cut in slices
4 garlic cloves, finely sliced
200g shiitake mushrooms, finely sliced
200g carrots, peeled and cut in to fine strips (Julienne)
350g beansprouts
150g sweetcorn
200g enoki mushrooms (optional)
300g pak choi, shredded
200g spring onions, finely sliced
2 red chillies, finely sliced
10 soft boiled eggs, shelled and cut in half
1. Make up the Essential Cuisine Asian Master Base with 1ltr boiling water, place pork belly in a suitable cooking tray and cover with master stock, cover and braise in the oven on 160°C for 2-3 hours or until tender. Cool and reserve the cooking liquor
2. Make up the Essential Cuisine Chicken Stock Mix with the boiling water in a suitable pan, add the garlic, ginger, shiitake mushrooms and carrots, simmer for 5-8 minutes
3. Remove the pork belly from the cooled Master Stock, remove any excess fat and cut into a small dice, add to the broth. Skim off any fat on top of the master stock, add to the broth and return to a simmer
4. Arrange the cooked noodles, beansprouts, and mushrooms in warm bowls, carefully ladle
the stock and vegetables over the noodles, ensure the pork is evenly distributed
5. Top with spring onions, sliced chilli and boiled eggs
Replace the ramen noodles with rice noodles to make this dish gluten free!