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Pork Belly Roll

  • Pork Belly, skinless boneless 1000.0 g
  • Garlic, minced 10.0 g
  • 0.5 g Black Pepper, ground
  • Calamansi Juice 40.0 g
  • Oil, for searing 80.0 ml

Broth

  • Water 3000.0 ml
  • Pork-liver, blanched in boiling water for 10 minutes 550.0 g
  • 0.5 g Black Peppercorns
  • Onion, cut to half, charred on each side 2.0 pc
  • Garlic Bulb, cut to half, harred on each side 1.0 pc
  • Guinamos or Bagoong Alamang, washed, wrapped in a cheese cloth 80.0 g

Assembly

  • Garlic, chopped or fried crispy 100.0 g
  • Pork - Chicharon, chopped 300.0 g
  • Spring Onions, sliced finely 100.0 g
  • Bok Choy blanched and shocked in ice water 250.0 g
  • Egg , boiled 7 minutes 5.0 pc
  • Ramen Noodles, fresh or frozen 800.0 g
  1. Pork Belly Roll

    10 minutes
    1. Marinate the pork belly with the Knorr Liquid Seasoning, garlic, black pepper and calamansi.
    2. Place in the fridge overnight.
    3. Using a very hot skillet, sear the pork on all sides until lightly charred.
    4. Remove and roll with a butchers twine and wrap in a cheese cloth.
  2. Broth

    330 minutes
    1. In a large deep pot, place the liver, guinamos, and water.
    2. Bring to a boil and skim off all the scum.
    3. Add the onions, garlic, peppercorns and Knorr Beef Broth.
    4. Place the pork belly roll and simmer for 1.5 hours.
    5. Remove the tender pork belly and immediately roll in plastic film to keep the shape round.
    6. Cool down the liver and the pork belly for 4 hours, slice thinly.
    7. Slice the liver into julienne.
  3. Assembly

    5 minutes
    1. Prepare all assembly ingredients.
    2. Cook the ramen in boiling water and assemble immediately.
    3. Assemble the ramen bowl with the noodles, boiled egg, bok choy, liver, sliced pork belly, garlic, spring onions, chicharon and pork belly.