Ramen with Ginger Roasted Squash and Crispy Pork Belly Recipe

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Ramen with Ginger Roasted Squash and Crispy Pork Belly
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Ingredients
24
Count
Nutrition
5776
Calories
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Ingredients:

Directions:

  1. Make broth and pork belly: Preheat oven to 450°. Put pork ribs and chicken on a rimmed baking sheet. Roast, turning occasionally, until well browned, 20 to 30 minutes. Meanwhile, cook carrot, onion, and half the garlic with oil in a large pot over medium-high heat, stirring often, until browned, 10 to 15 minutes.
  2. Add shiitakes, roasted meat, and all but 1 cup broth to pot. Discard fat from pan used for meat, add remaining cup of broth, and heat on stove, stirring, to loosen browned bits; pour into pot. Cover and bring to a boil over high heat, then reduce heat and simmer until meat is falling off the bones, about 3 hours.
  3. Meanwhile, cut pork belly into pieces, each about 1 1/2 by 2 in. Put in a large saucepan with 3 cups water, 1 cup sake, the salt, sugar, soy sauce, ginger, lemongrass, and remaining garlic. Cover and bring to a boil over high heat, then reduce heat and simmer until very tender when pierced, 1 1/2 to 2 hours. Drain, discarding seasonings.
  4. Preheat broiler with rack set 3 in. from heat. Put pork belly fat side up on a rimmed baking sheet. Broil until well browned, 3 to 5 minutes. Transfer to a board and slice crosswise 1/2 in. thick.
  5. Strain broth from step 2 (discard solids), skim and discard fat. Wipe pot clean; return broth. Add kombu and heat until bubbles appear. Remove from heat; let stand 10 minutes. Discard kombu. Whisk in remaining sake and the miso. Set broth aside.
  6. Prepare squash: Preheat oven to 425°. Toss ingredients in a 9- by 13-in. pan and bake, turning occasionally, until squash is browned and tender, 30 to 35 minutes.
  7. Cook noodles: Heat a pot of water to boiling and cook noodles until just tender, 2 to 3 minutes. If needed, reheat miso broth until steaming; warm pork and squash in oven. Arrange a handful of bean sprouts in each of 6 large, deep bowls. Add noodles. Ladle broth over them, then arrange pork, squash, watercress, and green onions on top.
  8. *Look for sustainably raised pork ribs and belly at stores like Whole Foods Market. You may need to special-order the pork belly from your butcher. Find kombu and jarred pickled ginger in the Asian foods aisle and miso with refrigerated foods.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5776.4 Kcal (24185 kJ)
Calories from fat 2186.62 Kcal
% Daily Value*
Total Fat 242.96g 374%
Cholesterol 1928.38mg 643%
Sodium 18413.3mg 767%
Potassium 4690.79mg 100%
Total Carbs 458.14g 153%
Sugars 73.29g 293%
Dietary Fiber 76.16g 305%
Protein 373.77g 748%
Vitamin C 104.6mg 174%
Vitamin A 2.4mg 80%
Iron 49.5mg 275%
Calcium 809.9mg 81%
Amount Per 100 g
Calories 175.82 Kcal (736 kJ)
Calories from fat 66.55 Kcal
% Daily Value*
Total Fat 7.39g 374%
Cholesterol 58.69mg 643%
Sodium 560.45mg 767%
Potassium 142.77mg 100%
Total Carbs 13.94g 153%
Sugars 2.23g 293%
Dietary Fiber 2.32g 305%
Protein 11.38g 748%
Vitamin C 3.2mg 174%
Vitamin A 0.1mg 80%
Iron 1.5mg 275%
Calcium 24.6mg 81%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 135
    Points
  • 140
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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