Batchoy Ramen

Ingredients
Pork Belly Roll
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Pork Belly, skinless boneless 1000.0 g
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Garlic, minced 10.0 g
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0.5 G Black Pepper, Ground
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Calamansi Juice 40.0 g
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Oil, for searing 80.0 ml
Broth
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Water 3000.0 ml
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Pork-liver, blanched in boiling water for 10 minutes 550.0 g
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0.5 G Black Peppercorns
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Onion, cut to half, charred on each side 2.0 pc
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Garlic Bulb, cut to half, harred on each side 1.0 pc
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Guinamos or Bagoong Alamang, washed, wrapped in a cheese cloth 80.0 g
Assembly
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Garlic, chopped or fried crispy 100.0 g
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Pork - Chicharon, chopped 300.0 g
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Spring Onions, sliced finely 100.0 g
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Bok Choy blanched and shocked in ice water 250.0 g
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Egg , boiled 7 minutes 5.0 pc
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Ramen Noodles, fresh or frozen 800.0 g
Preparation
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Pork Belly Roll
10 minutes- Marinate the pork belly with the Knorr Liquid Seasoning, garlic, black pepper and calamansi.
- Place in the fridge overnight.
- Using a very hot skillet, sear the pork on all sides until lightly charred.
- Remove and roll with a butchers twine and wrap in a cheese cloth.
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Broth
330 minutes- In a large deep pot, place the liver, guinamos, and water.
- Bring to a boil and skim off all the scum.
- Add the onions, garlic, peppercorns and Knorr Beef Broth.
- Place the pork belly roll and simmer for 1.5 hours.
- Remove the tender pork belly and immediately roll in plastic film to keep the shape round.
- Cool down the liver and the pork belly for 4 hours, slice thinly.
- Slice the liver into julienne.
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Assembly
5 minutes- Prepare all assembly ingredients.
- Cook the ramen in boiling water and assemble immediately.
- Assemble the ramen bowl with the noodles, boiled egg, bok choy, liver, sliced pork belly, garlic, spring onions, chicharon and pork belly.