Pork Belly Ramen

Momofuku inspired ginger scallion ramen with sous vide pork belly, quick pickles and seared cauliflower.

Author

Nancy MacNeil

Owner of an Anova since early 2018, a member of Anova Food Nerds and am most certainly a sous vide enthusiast. I love the ever expanding ways to use the device. From breakfast, lunch, dinner and dessert. Everything that I’ve made with the device thus far has been exceptional.

Prep Time: 00:00

Recipe Time: 08:00

Temperature : 155F / 68.3C

Ingredients

• 1 slab of pork belly
• 1 head of cauliflower
• 3 Kirby cucumbers
• 2 1/2 C thinly sliced scallions
• 1/2 C finely minced ginger
• 1/4 C grape seed oil
• 1 1/2 tsp light soy sauce
• 3/4 tsp sherry
• 3/4 tsp salt
• 1 C salt
• 1 C sugar

Directions

1. Mix 1 C kosher salt and 1 C sugar Coat the top and bottom of the pork belly with mixture. Refrigerate for 12-24 hours.
2. Remove pork belly from refrigerator and put into sous vide bath at 155/8
3. Remove pork belly from bath and refrigerate for at least 4 hours. This allows the pork belly to be sliced much easier.
4. Make ginger scallion sauce. Add the scallions, ginger, oil, soy sauce, sherry vinegar, and stir to combine. Season with additional salt as needed, then cover and refrigerate for at least 15 minutes or up to 2 days.
5. Make quick pickles Slice Kirby cucumbers thinly Add 1tbsp and 1 tsp of sugar and 1 tbsp of salt Coat the cucumber sliced with the mixture and place in fridge until ready to use
6. Sear cauliflower in dry pan on medium low heat
7. Remove pork belly from fridge and slice
8. Sear the pork belly
9. Make ramen.
10. Assemble the bowl. Adding some of the ramen water into the bowl, scooping the ginger scallion sauce in and adding the pork belly, cauliflower and pickles