Name: Ramen with Pork Belly Recipe
Prep time: 15
Cook time: 1.75
Yield: 4

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

1 tbsp. olive oil

8 oz. pork belly

1 tbsp. fresh ginger, peeled and minced

2 garlic cloves, peeled and minced

½ cup. rice wine, mirin, or sake

4 cups. Aneto Fish Broth

4 pkg. ramen noodles

4 baby bok choy, halved

4 hard boiled eggs, peeled and halved

2 nori sheets, cut into quarters

Sliced radishes, chopped scallions, sesame seeds, and hot chili paste, for topping

Instructions:

Heat oil in a large pot or Dutch oven over medium-high heat. Pat pork belly dry with paper towels.
Once hot, add the pork to the pot, and sear on all sides until golden brown. Remove from the pot and set aside.
Add the ginger and garlic to the pot, stir to combine, and sauté until tender and fragrant, about 1 minute.
Deglaze the pot with wine and simmer for 3 minutes or until the wine has reduced by half.
Add the broth, whisk to combine, and bring to a simmer. Once simmering, return the seared pork to the pot, reduce heat to medium-low, cover, and cook for 1 ½ hours or until the pork belly is tender.
Remove the pork belly from the pot and set aside for 5 minutes before slicing.
Place the ramen noodles in the broth and cook according to the instructions on the package.
Place the bok choy in the hot broth and cook for 3-4 minutes or until tender.
Divide the noodles, bok choy, and pork belly between bowls and top with broth.
Top bowls with hard boiled eggs, nori sheets, radishes, scallions, etc… before serving.

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Ramen with Pork Belly Recipe

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