Gluten Free Pork Belly Ramen

Step 1

Preheat oven to 325 degrees F.

Step 2

Generously rub the pork belly with salt and pepper, then place on a rack above a baking sheet.

Step 3

Roast for 90 minutes, or until cooked through.

Step 4

Broil for 5-10 minutes until the outside gets crispy. Remove from the oven and cool while you make the ramen.

Step 5

Fill a saucepan with water and bring to a full boil. Stir in vinegar and salt (this helps the eggshells to peel off easily).

Step 6

Carefully add the eggs to the water, then simmer for 6 minutes for soft boiled eggs.

Step 7

Immediately transfer to an ice bath and cool for 5 minutes. Peel the eggs carefully so the eggs aren't damaged while peeling.

Step 8

Heat sesame oil in large saucepan or Dutch oven over medium heat. Str in garlic for 1 minutes until fragrant.

Step 9

Add the mushrooms and cook stirring for 3-4 minutes until the edges are browned.

Step 10

Pour in broth, water, tamari, and miso paste, and bring to a simmer.

Step 11

Simmer for 5 minutes, then add the ramen noodles and simmer for 3 minutes until softened.

Step 12

Stir in carrots and green onions. Remove from heat. Add more tamari or salt, to taste

Step 13

Split between two bowls. Slice the pork belly thinly and cut the soft boiled eggs in half. Divide them between the ramen bowls. Season with sriracha, if desired.