RAMEN WITH CRISPY PORK BELLY
Ingredients
- 1 red onion, finely sliced
- 1 pack of portabellini mush, sliced
- 3 garlic cloves, finely sliced
- Salt and black pepper
- 80g Tenderstem broccoli
- 1 cooked corn, kernels removed from the cob
- West Peak Meat Smoked pork belly, roasted and cut into slices
- 2 medium-boiled eggs, cut in half
- 250g Egg noodles, cooked
For the Broth
- 60g Thai green curry paste
- 1 Tbsp. olive oil
- 400ml coconut cream
- 1 cup boiling water
- 1 cup stock
Method
Pan-fry the onion, garlic and mushrooms and add salt and pepper to taste. Once tanned, remove from the pan and set aside. Pan-fry the broccoli in the same pan and set aside once cooked, but still crunchy.
Warm-up the pork by pan-frying it in 1 Tbsp. of olive oil until slightly browned on both sides and set aside.
For the Broth: Pan-fry the Thai green curry paste in olive oil for about 3 minutes and add the stock, coconut cream and water.
To assemble: Place the noodles in a bowl and add the broth. Add the mushroom and onions mix, the broccoli, corn and pork belly slices. Top with thin jalapeno slices (optional).