Quick Pork Belly Ramen-Style Soup with Ajitsuke Tamago
We are calling this a ‘ramen-style’ soup as it isn’t a true ramen. I was looking for a quick version that could be made in an afternoon. I recently discovered Ottolenghi’s Yuzu, Ginger and Miso Marinade at Tonna’s and it is the perfect ingredient to create a pretty acceptable (and delicious) quick ramen. You can make the Ajitsuke Tamago in advance. They are so delicious that you are likely to want to always have a little container of these jammy eggs in your fridge! They will last 3-4 days.
Ingredients
1.5kg bone-in pork belly
2 carrots, chopped
6 spring onions, chopped
Small head of garlic (6-8 cloves), chopped
5-6cm ginger, peeled and sliced
2 litres chicken stock
120ml high quality light soy (plus extra to taste)
3 tbsp fish sauce
4 tbsp ponzu
3 tbsp Ottolenghi’s Yuzu, Ginger and Miso Marinade (available from Tonna’s and any good grocery stores)
Good quality flake salt and freshly ground pepper
Olive oil
For the Ajitsuke Tamago:
120 ml filtered water
120 ml sake
60 mil soy sauce
60 mol mirin
50g sugar
6 large free-range Honest Eggs
To Assemble
Cooked ramen noodles of your choice
Spring onions, sliced on the diagonal
Any other garnishes of your choosing
Method
To make the Ajitsuke Tamago eggs, place the filtered water, sake, soy and mirin into a small bowl and whisk in the sugar until dissolved.
Put 2 litres of water into a saucepan and bring to a rapid boil.
Gently tap the fat end of each egg until you hear a faint ‘pop’ – or pierce it with a needle to make a very very tiny hole. This prevents them from cracking as it eliminates the air bubble and makes them easier to peel.
Using a slotted spoon, carefully lower the eggs into the water and reduce heat to maintain a simmer. Cook for exactly 7 minutes for a jammy egg yolk.
Remove from heat, drain off hot water and fill saucepan with cold water. Then under cold running water, carefully peel the eggs taking care not to damage the fragile whites.
Transfer eggs to a glass container with an airtight lid that fits them all in one layer. Pour marinade on top of the eggs until they are covered. Put the lid on and place in the fridge. Very gently turn the container upside down every so often so that the eggs marinate more evenly.
Preheat oven to 170ºC /160ºC fan-forced.
Rub pork belly with a small amount of oil, salt and pepper. Place in oven and roast for 1½ - 2 hours until cooked (or internal temperature of min 63ºC). Remove from oven and allow to cool.
With a sharp knife, remove the bones. Cover the pork and allow to cool slightly before placing in the fridge. Alternatively, if you have a fridge without perishable goods in it (eg a drinks fridge), you can place the pork directly into the fridge to cool completely.
Place the pork bones in a large pot and add carrots, spring onions, garlic, ginger, chicken stock, soy sauce, ponzu and Ottolenghi’s marinade.
Bring the soup to the boil, turn down and allow to simmer for about 2-3 hours. You want the broth to become golden brown.
Strain the soup and put into a clean saucepan. Taste and adjust seasoning with light soy if required.
When you are about to serve, remove the eggs and the pork from the fridge and prepare your ramen noodles. Slice the pork belly and place in the saucepan with the soup and gently warm for about 5-7 minutes.
Place noodles into each bowl and lay a slice of pork over the top along with the halved eggs. Gently pour the soup over the top and garnish with spring onions and any other garnish of your choosing.
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