Ingredients
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¼ cup dried black fungus
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2 cups mirin
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1 ¼ cups soy sauce, divided
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½ cup brown sugar
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6 green onion bulbs, chopped, divided
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½ onion, coarsely chopped
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6 cloves garlic, peeled
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2 pounds skin-on, boneless pork belly
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butcher's twine
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4 eggs
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2 tablespoons brown sugar
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½ cup miso paste
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4 (3 ounce) packages ramen noodles, or to taste
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4 sheets nori (dry seaweed), quartered
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1 naruto (fish paste stick with a red spiral pattern). sliced
Directions
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Preheat the oven to 275 degrees F (135 degrees C).
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Place black fungus in a large bowl and fill with water.
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Combine mirin, 1/2 cup soy sauce, 1/2 cup brown sugar, 3 green onion bulbs, chopped onion, and garlic in an oven-safe pot over high heat. Bring to a boil.
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Place pork belly skin-side down on a flat work surface. Roll up lengthwise and wrap with butcher's twine. Place pork belly in the pot with the mirin mixture and partially cover with a lid.
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Bake in the preheated oven until pork is tender and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 4 hours.
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Bring a separate pot of water to a boil over high heat. Gently place eggs in the pot and cook until yolks are barely set, 8 to 10 minutes. Transfer eggs to a bowl filled with ice water. Let sit, about 1 minute. Remove from water and peel eggs.
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Place eggs in a container with 1 cup water, 1/2 cup soy sauce, and 2 tablespoons brown sugar. Dampen a paper towel in the mixture and use it to cover the container. Refrigerate 4 hours to overnight.
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Drain the fungus and add to the liquid in the pot with the pork belly. Cover with a lid and refrigerate, 4 hours to overnight.
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Skim fungus from the top of the pork belly mixture and place in a pot with 8 cups water; fungus should be covered in pork belly fat. Add 1/4 cup soy sauce and miso paste. Bring to a boil.
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Remove skin from the pork belly using a knife. Chop the meat into pieces of desired thickness. Cut eggs in half lengthwise.
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Bring a separate pot of water to a boil. Cook ramen in boiling water, stirring occasionally, until noodles are tender, yet firm to the bite, about 3 minutes. Drain.
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Place 4 slices of nori diagonally in the corner of each bowl. Place noodles on top; arrange 2 egg halves and a few pork belly slices in separate corners. Cover with black fungus, top with green onions, and pour in broth. Top each bowl with a few slices of naruto. Let sit, about 3 minutes, before serving.
Cook's Note:
Use fresh ramen noodles if possible.
Nutrition Facts (per serving)
| 1104 | Calories |
| 44g | Fat |
| 103g | Carbs |
| 47g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 1104 | |
| % Daily Value * | |
| Total Fat 44g | 56% |
| Saturated Fat 13g | 67% |
| Cholesterol 283mg | 94% |
| Sodium 7959mg | 346% |
| Total Carbohydrate 103g | 37% |
| Dietary Fiber 5g | 19% |
| Total Sugars 77g | |
| Protein 47g | 94% |
| Vitamin C 9mg | 10% |
| Calcium 151mg | 12% |
| Iron 6mg | 31% |
| Potassium 950mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
