Crispy air-fried pork belly floats atop a bone broth enriched with beef consume and finished with corn, green onion and a generous drizzle of spiced chili oil. The bone broth is flavoured with miso just before serving to create a rich texture and added flavour and paired with crunchy, salty pork belly pieces and a perfectly poached egg for the ultimate gourmet ramen bowl.
Ramen is absolutely delicious and so comforting. There are few really good ramen places to eat here in Ottawa, but when we visit Toronto, you can bet that one of our stops is slurping away a big bowl of ramen. It’s one of those dishes that you never think to make yourself but love grabbing for a quick bite to eat. Every ramen restaurant has their own secret recipe to create their special soup base, so we’ve decided to come up with our own quick version.
When preparing the pork belly, it’s important to pierce the skin by poking holes all over. This will help give it that crispy, crunchy exterior kinda like fried chicken but crispier. You want lots of small delicate wholes that have just penetrated the skin. Next is salting the skin side of the pork belly. This help draw out some of the moisture, again giving it that extra nudge to crispen while it cooks. You can absolutely roast pork belly in the oven, however it will take much longer. We opted for the air-fryer because it reduces the time in half which makes this recipe more realistic for time.
The key flavours of our broth include bone broth, beef consume, and white miso paste. We opted for bone broth from Farm Boy, a local grocer which makes their own broth in house that includes herbs and vegetables. We recommend purchasing in-store made bone broth for a better taste, however for something more economical, store bought broth will work as well. Consider seasoning it a little more with a few aromatics. To further deepen the “beef” flavour as you would normally taste from a restaurant, we turned to the better than bouillon beef consume so that it would help mimic the beef taste our broth was missing. Lastly, when using miso paste, it looses it’s aromatic qualities if added to hot liquid too early. It’s best to stir in at the end once the heat is off or by ladling some of the broth in your bowl and mixing it with the miso.
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