Rub it Right Pork Belly Ramen Noodles

Serves 4 takes about 3 hours but only really about 20 minutes of actual cooking and prep

• 1 pound of pork belly cubed into roughly 2 ½ inch cubes

• 1 cup of onion roughly chopped

• 1 cup of celery roughly chopped

• 1 cup of carrots roughly chopped

• 4 eggs

• 1 tbs of soy sauce

• 1 tsp of fish sauce

• 1 tbs of sriracha

• 1 tsp of toasted sesame oil

• 6ish quarts of water

• 2 packages of noodles (get the fresh ones if possible in refrigerator aisle)

Start with a 5 quart stock pot or deep pan and start to pre heat the pan for 1 min at medium heat.  After the pan is hot add pork belly cubes allow cubes to brown on all sides turning every 2 minutes or so. Once they are browned on all sides remove the pan from heat and remove pork belly.  Discard remaining pork fat leaving only what is needed keep the vegetables from sticking.  Now return the pan to a medium high heat and add onion, celery, carrots, and rub it right and saute for 5 min until mixture is lightly browned and spices are fragrant.  Add the pork belly and then add water almost to the top allowing room to stir and not spill.  Stir and bring the stock to a boil then reduce the heat to med low and simmer for 2 ½ hours adding extra water as needed with the end result being somewhere around 2/3’s of your stock pot. After stock is simmered add soy, sriracha and toasted sesame oil.

In a separate small sauce pan bring water to a boil over high heat. Meanwhile prepare an ice bath bowl (bowl with ice water) large enough to easily accommodate 4 eggs. Once the small pan is boiling add eggs and reduce heat to medium low and simmer for 6 minutes then move eggs to ice bath and allow to them to cool for 10 minutes.

While eggs cool follow noodle directions to boil noodles. Strain noodles and place desired amount in each soup bowl. Peel and halve eggs and place in them in the bowls, then add broth, pork belly and veggies and serve. Garnish with fresh chive and toasted sesame seeds. Enjoy!