Pork Belly Ramen

Ingredients

• Chili oil - 1 teaspoon
• Sesame oil - 1 tablespoon
• Nori sheets - 2
• Corn kernels - 1/2 cup
• Bean sprouts - 1 cup
• Green onions - 2, sliced
• Eggs - 2
• Ramen noodles - 2 packs
• Chicken broth - 4 cups
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Mirin - 2 tablespoons
• Soy sauce - 1/4 cup
• Pork belly - 1 pound

Instructions

1. In a bowl, combine soy sauce, mirin, minced garlic, and grated ginger. Mix well.
2. Place the pork belly in a ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat the oven to 325°F (160°C).
4. Remove the pork belly from the marinade and place it on a baking sheet. Bake for 1.5 to 2 hours, or until the pork belly is tender and caramelized.
5. While the pork belly is cooking, prepare the ramen noodles according to the package instructions. Drain and set aside.
6. In a large pot, bring the chicken broth to a boil. Reduce the heat and let it simmer for 10 minutes to develop the flavors.
7. In a separate pot, bring water to a boil and cook the eggs for 6-7 minutes for a soft-boiled consistency. Remove from heat, cool in ice water, and peel.
8. Slice the cooked pork belly into thin slices.
9. To assemble the ramen bowls, divide the cooked noodles between two bowls. Pour the hot broth over the noodles.
10. Top with sliced pork belly, soft-boiled eggs, green onions, bean sprouts, corn kernels, and torn nori sheets.
11. Drizzle with sesame oil and chili oil for added flavor.
12. Serve hot and enjoy!