Ingredients
Ingredients
- 2 – 3 lb pork belly bone in
- salt & pepper to taste
FOR THE BROTH
- pork bones from roasted belly
- 2 carrots roughly chopped
- handful spring onions roughly chopped
- 4 1 x 4cm piece garlic cloves
- fresh ginger sliced
- 8 cups Campbell’s® Creamy Herb & Garlic with Chicken Stock Soup
- 1/2 cup soy sauce
- 2 tablespoons fish sauce
- 2-3 tablespoons ponzu or to taste
- 2 tablespoons miso paste soy sauce to taste
FOR THE RAMAN
- roasted and cooled pork belly sliced
- noodles cooked
- 1 boiled egg per person cooked to preference
- fresh spring onions sliced
- baby bok choy cooked and sliced in half longways
Instructions
- Pre-heat the oven to 400 degrees.
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Rub the pork belly with salt and pepper then place in the oven and allow to roast for 30 minutes or until the belly is cooked through.
- Strain the broth then set aside.
- Place the roasted pork bones in a large pot then add all the remaining broth ingredients. Bring the broth to a boil then turn down the heat and allow to simmer for 2-3 hours or until the broth is golden brown in color and deeply aromatic.
- When you are ready to serve, slice the cold pork belly then warm in the broth for 5 minutes. Serve the pork belly with the noodles, boiled egg and spring onions and top with the broth.
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Serve immediately.
