Pork Belly Tsukemen Noodles (かんたん煮豚のつけ麺; kantan nibuta no tsukemen)
"Tsukemen" is a popular style of ramen in which the noodles are dipped in soup. You won't believe how easy it is to make this rich tsukemen with simmered pork belly - yum!
Photographed by HIDETOSHI HARA
Rice & Noodles
Calorie count is per serving (including dipping soup).
Ingredients (Serves 2)
- 2 packs instant ramen noodles
- 120 g pork belly (thinly sliced)
- 1 tbsp vegetable oil
- 1 tbsp red miso
- 2 tsp doubanjiang
- 1 tsp soy sauce
- 1 tsp sugar
- 1/2 tsp ginger (minced)
- 2 tbsp water
- 6 shiso leaves (minced)
- 60 g Japanese leek (minced)
- 6 tbsp soupNote
Use granulated chicken stock (Chinese), diluted with hot water according to the instructions on the label.
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sesame oil
Cut the pork into 1 cm wide strips. Heat the vegetable oil in a frying pan and stir-fry the pork until brown. Add [A] and simmer.
Fill a pot with water and bring to a boil. Add the instant ramen and continue boiling, adding water 2-3 times to keep it from boiling over. Cook the noodles slightly less than the amount of time specified on the package, then drain thoroughly. Use a pair of kitchen scissors to cut the noodles into easy-to-eat lengths. Arrange in individual serving bowls.
Mix the [Dipping soup] and pour into individual dipping bowls. Add the simmered pork. Dip the noodles into the soup to eat.