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Before you jump to Pork Belly Ramen recipe, you may want to read this short interesting healthy tips about Finding Healthy Fast Food.
Almost every single article about reducing your weight and getting healthy informs readers to avoid drive through windows like the plague as well as to do all of their own cooking. There’s some benefit to this. Now and then, though, you definitely do not need to make a full meal for your family or even just for yourself. Sometimes you just wish to reach the drive through along the way home and call it a day. There isn’t any reason that you shouldn’t be allowed to do this and not be suffering from guilt about slipping on your diet. You are capable of doing this because lots of the popular joints are now marketing “healthy” menu options to keep their businesses up. Here is how one can find healthy food at the drive through.
Aim for the side dishes. It wasn’t that long ago that all you could get at the fast food diner was French Fries. Now just about all of the well-known fast food places have broadened their menus. Now lots of them offer you salads. You can also pick out Chili. Baked potatoes may also be purchased. Fruit is generally obtainable. There are a lot of possibilities that don’t include eating anything deep fried. When you order your dinner through a drive through window, opt for side dishes instead of just grabbing something premade. When you do this you can keep your fat content and also calorie counts low.
Common logic tells us that one sure way to get healthy and shed pounds is to skip the drive through and to banish fast food restaurants from your thoughts. While, usually, this is a good strategy, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need is to let other people produce your dinner. If you choose healthy products, the guilt usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to pork belly ramen recipe. To cook pork belly ramen you only need 30 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to cook Pork Belly Ramen:
- Get For the Broth
- Use 2 Litres Mushroom Broth
- Use 1 1/2 Tbsp Soy Sauce
- Provide 1 Tbsp Mirin
- You need 1/2 Tbsp Sake
- Use 1 Tsp Fish Sauce
- Provide 1/2 Tbsp Chili Oil
- Get 1 Dried Clementine Peel
- Prepare 1/2 Tbsp Whole Black Peppercorns
- Prepare 1 Stick Cinnamon
- You need 1 Whole Star Anise
- Get 1 Small Hand of Ginger Sliced
- Provide 2 Whole Cloves of Garlic Crushed
- Use 1/2 Small Yellow Onion
- Prepare 1 Tsp Red Chili Flakes
- Prepare 1/2 Tsp Salt
- Get For the Pork Belly
- Prepare 4 Pieces Pork Belly Sliced Into 1 x 4 Inch Slices
- You need 1/4 Cup Dark Soy Sauce
- Prepare 1 Tsp Honey
- You need 1 Tsp Dark Brown Sugar
- Take 1 Tsp Smooth Unsweetened Peanut Butter
- Use 1/2 Tbsp Lime Juice
- Use 1 Tsp Fresh Lime Zest
- Use 1 Tsp Garlic Powder
- Prepare For the Soup
- Take Ramen Noodles (Ideally Fresh!)
- Provide 2 Medium Boiled Eggs
- Provide Bean Sprouts
- Take Chopped Green Onions
Instructions to make Pork Belly Ramen:
- Begin with preparing your pork belly. Combine the soy sauce, honey, brown sugar, peanut butter, lime juice, lime zest, and garlic powder in a bowl and whisk together until well combined. Add the pieces of pork belly to the marinade. Cover and let marinate in the fridge overnight.
- Once marinated, remove the pork belly from the marinade and place on a plate. Do NOT pat dry; leave the juices on them. Preheat the oven to 300 degrees Fahrenheit.
- Heat a small amount of oil in a frying pan on high heat until shimmering. Sear the pork belly pieces for about 30 seconds on each side making sure that all sides of it come in contact with the heat. Transfer to a baking tray.
- Put the pork belly in the oven and bake for about 1 1/2 hours until it is fall-apart tender. This can be checked by using a table knife; the table knife should be able to easily cut through the meat. If it begins to burn in the oven before it's ready, reduce the heat to 275.
- For the broth, begin by putting the cinnamon stick, star anise, black peppercorns, chili flakes, and cloves into a dry frying pan. On a high heat, toast the spices until slightly darkened and fragrant taking care to move them around the pan constantly to avoid burning. Dump into a large pot.
- In the same pan as the spices you just toasted, turn the heat down to medium and lube the pan with a small amount of oil and add the chopped onion, crushed garlic, ginger slices, and a pinch of salt. Sweat these off until just starting to turn translucent and then add to the large pot with the toasted spices.
- In the pot with the toasted spices, onion, ginger, and garlic, pour in all of the mushroom broth and add the Clementine Peel. Bring to a boil, then add fish sauce. Once the liquid reaches a rolling boil, immediately turn down to a simmer. This is VERY important as if you keep it boiling, you will lose a good bit of your liquid.
- Once on a simmer, add the soy sauce, Mirin, sake, and chili oil. Stir gently to incorporate the flavours and then allow to simmer for about 30 minutes. Taste check for flavour. If it is not salty enough, just add more salt. If it's too watery, extra soy sauce will help give it more depth. If there's too much soy sauce, some extra Mirin will help calm it down. If you want more spice, add more chili oil. Do not be shy with your flavours!
- When the broth has been simmering for about a half an hour and all of the flavours have been infused, pour the broth through a sieve into another pot waiting on the heat. There should be no more spices, garlic, or onion floating in the broth now. Allow to sit on low heat to keep it hot.
- Prepare your bowls for the soup. Each bowl should have a portion of ramen noodles, and the white ends of a sliced green onion. Save the green part for later.
- Ladle the broth into the bowl over the noodles until the noodles are just submerged. Allow to sit for a minute to cook the noodles. It doesn't take long.
- Once the noodles are cooked, add the garnishes. The finished pork belly can be sliced into bite-sized pieces and added to the top along with the egg half, bean sprouts, and the remainder of the green onion slices. Serve piping hot!
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