Korean Roast Pork Ramen
We’ve been enjoying a variety of noodle dishes and thought we’d try noodes with a broth rather than another dry dish.
Once the pork is cooked, this is such a quick dish to make and you can tailor the veggies to what you have in your fridge or whatever takes your fancy.
Cooking surfaces
![Stainless grid icon Cast Iron Grid](https://n9m9i5y6.rocketcdn.me/wp-content/uploads/2015/07/Stainless.jpg.webp)
![Plate setter icon Plate setter icon](https://n9m9i5y6.rocketcdn.me/wp-content/uploads/2015/07/Plate-Setter.jpg.webp)
then
![Wok Wok](https://n9m9i5y6.rocketcdn.me/wp-content/uploads/2018/06/wok-150x150.jpg.webp)
BBQ Temperature
![Icon - 110C 200C](https://n9m9i5y6.rocketcdn.me/wp-content/uploads/2015/07/110C.jpg.webp)
then
![Icon - 180C 200C](https://n9m9i5y6.rocketcdn.me/wp-content/uploads/2015/07/180C.jpg.webp)
Ingredients
For the pork (serves 2)
- 2 strips of pork belly
- 1.5 tbsp Korean Chilli Paste – Gouchujang
- Juice of 1/2 lime
- 1 tbsp soft brown sugar
- 1 tbsp light soy sauce
- 1.5 tbsp runny honey
- 1 tsp sesame oil
- 1 tbsp hot sauce (optional)
For the broth
- 2 portions of Ramen aka Soba noodles (wheat noodles), precook until al dente and cool with cold water, then drain.
- 500 ml chicken stock
- 1.5 tbsp Korean Chilli Paste – Gouchujang
- 1 tbsp Korean roasted red pepper
- 1 tbsp Miso
- 1-2 tsp fish sauce
- Juice of up to 1 lime (to preferred taste)
- 2-3 tbsp groundnut oil
- 1/2 a courgette, chopped into chunks
- Long beans (green beans), chopped
- Pak choi/Bok choi
- 1/2 Pepper, finely sliced
- 3 Mushrooms, sliced
- 2 Spring onions, sliced
- 2 cherry tomatoes, halved
Method
- Set up your Big Green Egg for an indirect cook at 110°C.
- Pop all the ingredients for the pork marinade in a bowl. Give it a good mix (zhuzh!). Add the pork and leave to marinade for a couple of hours, or overnight, if you have time.
- Place the pork directly on the grill and cook for about 4 hours until it reaches 88°C and is tender. Set aside, and when cool enough, remove the rind and chop into small chunks. The pork will be added to the broth.
- Boil a kettle and drop the noodles in a bowl for approx 3 minutes until they soften and then drain them. To stop the noodles from sticking, drizzle with a bit of oil (groundnut oil).
- Set up your Big Green Egg for a direct cook at 180°C.
- Take a saucepan with some chicken stock and warm it through.
- Add the gochujang paste, red pepper and miso to the stock. Mix until ingredients dissolve. Add the fish sauce and lime juice.
- Remove the grid and add the wok to warm up.
- Once the wok is hot, add some groundnut oil, and stir fry the courgettes and beans, just adding a bit of colour. Remove from the heat. Wok the bok choi until just wilted and then the peppers for 30 seconds.
- To plate up, share the noodles into 2 bowls and pour over the broth. Split the stir-fried veg between the 2 bowls. Add the mushrooms, spring onions and tomatoes. To finish, add the pork belly to crown the ramen bowl.