Sous Vide Pork Belly Ramen
- 1 lb pork belly
- 1 Tbsp paprika
- Salt and Pepper
- 8 ounces dried ramen noodles
- 8 cups low sodium chicken broth
- 4 Tbsp miso paste
- 1 1/2 Tbsp soy sauce
- 1/2 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 4 ounces spinach leaves
- 2 green onions, green and white parts separated and thinly sliced
- 1/4 cup corn, fresh or canned
Set sous vide machine to 76.5C/170F.
Carefully score the skin on the pork by slicing lines diagonally across, but not cutting in to the meat. Generously season pork belly with salt, pepper and paprika. Place pork in freezer bag, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for 10 hours.
Remove bag from bath. Immediately transfer bag to an ice bath to cool down the pork belly. Once cooled, take pork belly out, pat dry and re-season with paprika, salt and pepper.
Set oven to 204C/400F. Slice the pork belly into 1/4-inch lengthwise pieces, and arrange them on a foil-lined baking sheet. Place in oven for 5 to 7 minutes, then switch to broil mode and finish for another 1-2 minutes. Remove from oven and set aside until the ramen is finished.
In a medium pot, cook ramen noodles by following the package instructions. Always taste the ramen before draining to ensure the texture is correct. Drain the noodles, and set them aside.
While the noodles are cooking, heat garlic and ginger on medium high for 1 to 2 minutes in a large pot. Add the chicken broth, white part of green onion and soy sauce and bring to a boil. Once the soup is at a boil, reduce heat down to low and melt the miso paste in to the soup for about 5 to 7 minutes. Once the miso is fully melted, add sesame oil and take the pot off of heat. Make sure to taste to soup and add additional miso if necessary. Add ramen noodles to the soup.
Ladle soup and noodles in to each bowl. Top with corn, spinach, green onions and pieces of pork belly.