Ingredients

Method

• 1-1.2 kg pork belly
• 2 cups light vegetable stock
• 6 eggs
• 340 g pack Woolworths Asian medium egg noodles
• 12 heads Baby pak choi
• 2 T Woolworths Asian sesame oil
• 250 g exotic mushrooms, sliced
• 110 g pack Woolworths shelled edamame
• 10 g fresh basil
• 10 g fresh coriander
• 3 spring onions, thinly sliced

Method

Ingredients

1. Make pork as per the recipe below.
Asian-style pork belly recipe

2. Set the oven to grill. Pat the skin of the pork belly dry with paper towel. Using a very sharp knife, score the skin to form a diamond pattern, taking care to slice through the skin only and not the meat.

3. Gently crush the salt and cumin seeds together. Season the surface of the belly and, most importantly, the incisions that you made.

4. Place the belly in an ovenproof tray, skin side up, with about 2 cm of space on each side. Grill for 12–15 minutes or until the skin is brown and crackling.

5. Combine the rest of the ingredients except the carrots and fennel in a small bowl or jug. Pour carefully into the tray, then add the carrot halves and fennel chunks.

6. Lower the oven heat to 160°C and braise the belly for 1 hour or until tender. You can test this by using your fingers to gently press on the meat – there shouldn’t be resistance. Take care not to burn yourself!

7. Remove the belly from the liquid and set aside.

8. Heat the vegetable stock in a small pot and add the reserved braising liquid/pan juices. Keep hot until needed.

9. Bring a large pot of salted water to a simmer and cook the eggs for 5–6 minutes. Refresh in an ice bath, then peel and set aside.

10. Use the same water to cook the noodles for about 6–8 minutes. Remove from the water and set aside.

11. Quickly blanch the pak choi in the same water. Set aside until needed.

12. In a pan, heat the sesame oil over high heat and fry the mushrooms until golden.

13. Build the ramen bowls by layering the noodles, mushrooms and edamame. Spoon over the hot broth.

14. Slice the pork into thick slices and halve the eggs, and add to the ramen bowls. Serve immediately with the fresh herbs and spring onion on the side.

Photography: Shavan Rahim
Photography: Kaylene Sauls
Recipes and Production: Marcelle van Rooyen
Food assistant: Bianca Jones

more pork recipes

Whether you’re slow-roasting it for crispy crackling or simmering it in a flavourful broth, Woolworths’ pork belly is the key ingredient in delicious and memorable Easter meals. And thanks to Woolworths’ commitment to freshness, local sourcing and ethical farming, you can feel good about every bite.

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