Jamie Oliver

Josh Hartnett's pork ramen

Chicken broth, soy-roasted pork belly & homemade noodles

Josh Hartnett's pork ramen

Serves 6
Cooks In4H 30M plus overnight marinating
DifficultyNot too tricky
Nutrition per serving
  • Calories
    349
    17%
  • Fat
    15.9g
    23%
  • Saturates
    4.8g
    24%
  • Protein
    32.1g
    64%
  • Carbs
    19.7g
    8%
  • Sugars
    13g
    14%
  • Salt
    3.5g
    58%
  • Fibre
    1g
    -

Of an adult's reference intake

Jamie and Jimmy's Friday Night Feast
recipe adapted from

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver
Tap For Method

Ingredients

  • 1 x marinated eggs recipe
  • 1 x ramen noodles recipe
  • PORK BELLY CHASHU
  • 750 g higher-welfare pork belly , skin removed
  • 10 g coarse kosher salt
  • 20 g soft light brown sugar
  • 30 ml light soy sauce
  • APPLE SOFFRITTO
  • 1 onion
  • 4 cloves of garlic
  • 3 cm piece of ginger
  • 1 tart green apple
  • 1 tablespoon canola , or rapeseed oil
  • SHOYU TARE
  • 75 ml sake
  • 75 ml mirin
  • 100 ml soy sauce , ideally Yamasa
  • BROTH
  • 1 litre good organic chicken stock
  • 1 litre dashi
  • GARNISHES
  • 3 spring onions
  • 1 fresh red chilli
Tap For Method
Jamie and Jimmy's Friday Night Feast
recipe adapted from

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

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Tap For Ingredients

Method

  1. Make the marinated eggs.
  2. Place the pork in a tray, sprinkle with the kosher salt and sugar, then drizzle over the soy sauce and rub all over. Marinate in the fridge overnight.
  3. The next day, preheat the oven to 160ºC/325ºF/gas 3.
  4. Remove the pork from the marinade, brushing off the excess salt and sugar, and place in a snug-fitting roasting tray, cover with tin foil and roast for 4 hours, or until super-tender, reserving the fat from the tray.
  5. Make the ramen noodles.
  6. For the apple soffritto, peel and very finely chop the onion, garlic, ginger and apple. Add to a pan with the oil over a low heat and fry for 45 minutes, or until softened but not coloured, then remove from the heat.
  7. For the shoyu tare, pour the sake and mirin into a pan and place over a high heat. Bring to the boil, then allow to bubble away for 4 minutes.
  8. Reduce the heat to low, add the soy sauce and apple soffritto, cook for an additional 5 minutes, then remove from the heat.
  9. When you’re getting ready to serve, combine the stock and dashi for the broth and heat through for 5 minutes, and slice the pork into thin slices and warm gently in a low oven (150ºC/300ºF/gas 2). Put a pan of water on to boil.
  10. To six warmed bowls, add 1 tablespoon each of the shoyu tare and reserved pork fat, then divide up the broth.
  11. Cook the noodles in the pan of boiling water for 45 seconds, then remove, shaking off any excess water and add to the bowls, using chopsticks to separate, if needed.
  12. Top each bowl with slices of the pork and a halved marinated egg. Trim and finely slice the spring onions and chilli (deseed if you like), then scatter over the top to finish.

Tips

If you don’t have time to make this ramen in its entirety, it’s still delicious even if you make it with shop-bought noodles.

Tip

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Nutrition per serving
  • Calories
    349
    17%
  • Fat
    15.9g
    23%
  • Saturates
    4.8g
    24%
  • Protein
    32.1g
    64%
  • Carbs
    19.7g
    8%
  • Sugars
    13g
    14%
  • Salt
    3.5g
    58%
  • Fibre
    1g
    -

Of an adult's reference intake