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

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BBQ Temperature

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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.