A bowl of ramen with noodles, meat, and vegetables.

Ramen with Crispy Pork Belly and Egg

A warming bowl packed with flavor! Make your own fresh noodles using the Spaghetti Cutter. It’s the little extra touch that transforms a simple soup into a luxurious homemade ramen. Perfect for chilly days when you want something both comforting and delicious.

Food

Tools

Ingredients

2 eggs
tbsp fresh ginger
2 garlic cloves
1 liter chicken broth (stock cube + water)
2 star anise
1 piri-piri or fresh red chili
2 tsp raw sugar
300 g fresh pork belly
150 g bean sprouts
200 g baby spinach
2 tbsp rice vinegar
4 tbsp dark tamari soy
4 spring onions, thinly sliced

Noodles

2.5 tsp kansui (or baked baking soda)
280 g water
1 tsp salt
600 g flour
Cornstarch (for dusting)

Follow these steps

Dissolve the kansui in the water in a bowl. Add the salt and stir until fully dissolved.
Assemble the stainless steel bowl with the dough roller. Add the flour and pour in the liquid. Mix until a firm dough forms. Let the Assistant run on low speed until the dough becomes smooth.
Continue kneading for about 10 minutes until the dough is elastic. It should feel firm but not dry.
Cover the dough with plastic wrap and let it rest at room temperature for about 30 minutes.
Divide the dough into 6 equal pieces. Attach the pasta roller to your Assistant and roll each piece to your desired thickness. For ramen, a slightly thinner sheet usually gives the best texture.
Dust the dough sheets with cornstarch, then run them through the spaghetti cutter. Add a little extra cornstarch to prevent the noodles from sticking together.
Cook the noodles in plenty of boiling water for about 30 seconds just before serving.
Boil the eggs for 7 minutes. Allow them to cool just enough to peel— the yolk should still be warm and soft.
Finely chop the ginger and garlic. Bring the chicken broth to a boil along with the ginger, garlic, star anise, piri-piri, and raw sugar. Let simmer while you prepare the remaining ingredients.
Slice the pork belly thinly and fry over medium heat until wonderfully crispy. Cut each slice into smaller pieces.
Stir the rice vinegar and tamari soy into the broth.
Divide the noodles, bean sprouts, baby spinach, and halved eggs into deep bowls.
Pour the hot broth over the bowls and top with crispy pork belly and finely sliced spring onions. Serve immediately, preferably with chopsticks and a large spoon!

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