Char siu pork in miso ramen

Name: Char siu pork in miso ramen
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: Serves 4–6
Cuisine: Japanese
Ingredients: 1.2 kg/2½ lb belly pork; handful of fresh micro-coriander/cilantro leaves (or use regular sized herbs); 15 ml/1 tbsp demerara/raw sugar; 1.75 litres/3 pints/7½ cups pork stock; 225 g/8 oz/1 cup beansprouts; 60 ml/4 tbsp corn, warmed; 15 ml/1 tbsp sesame oil; 15 ml/1 tbsp red miso; 15 ml/1 tbsp mirin; 15 ml/1 tbsp rice vinegar; 15 ml/1 tbsp clear honey; 45 ml/3 tbsp dark soy sauce; 3 garlic cloves, peeled and grated; 20 ml/4 tsp salt; 5 ml/1 tsp demerara/raw sugar; 400 g/14 oz fresh ramen noodles; 2 garlic cloves, peeled and finely chopped; 15 ml/1 tbsp white miso; 2 clumps of enoki mushrooms, trimmed and separated; 5 ml/1 tsp black sesame seeds

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
4 hr 30

Appears in

Ramen

By Heather Whinney

Published 2018

About

The key to this dish is the delicious marinade for the pork – sticky, rich and sweet, it makes a fabulous addition to the ramen bowl and contrasts really well with the saltiness of the soy sauce and the sour notes from the vinegar.

Ingredients

For the base

1.75 litres/3 pints/7½ cups pork stock

Asia
Japan
Main course
Soup

Method

Preheat the oven to 150°C/300ºF/Gas 2. To make the char siu pork, sit the slab of belly pork in a small roasting pan, rub the skin with 15ml/