I cooked this ‘Boiled Pork Belly’ for a Ramen topping. As it is only lightly salted and has subtle flavour of Soy Sauce, it is suitable for all flavours of Ramen soup. I rolled the Pork Belly for presentation, but it is optional. It can be enjoyed with your favourite sauce. I like to eat it with ‘Ponzu’ & Crispy Chilli Oil. It is very easy to cook, you know. Just boil Pork Belly in a pot OR saucepan. You might be interested in ‘Nibuta’ Boiled Pork, the Soy Sauce flavoured version.

Makes

4 to 6 Servings

Ingredients

Block of Pork Belly *The block that I used today weighed 1.1kg including rind
Salt
Water
1 small pieces Ginger *thinly sliced
1 to 2 cloves Garlic *crushed
1 Spring Onion *cut into the length that fit in the pot
1 to 2 tablespoons Sake (Rice Wine) *If you don’t have it, don’t worry.
Soy Sauce *optional
*Note: You need Kitchen Strings.

Method
  1. The block of Pork Belly is often quite large. It would take longer time to cook, and also it is more difficult to remove rind. I recommend to cut it into 6 to 7cm wide pieces. Today I cut the block into 3 long pieces.
  2. Remove the rind from each piece. You don’t have to waste it. Use it to make ‘Pork Crackling Chips’.
  3. If you want to roll up, make some shallow cut on the inner side of each piece, sprinkle with some Salt on the inner side, rub it well, then roll into a round OR fold it in half, and secure with kitchen string. Do not use nylon or plastic string.
  4. Place the secured Pork pieces in a pot or saucepan, add water enough to cover. Add Sake, Ginger, Garlic and Spring Onion. Bring it to the boil, season with Salt lightly, add some Soy Sauce if you wan to add Soy Sauce flavour to the Pork, then lower the heat and simmer for 1 hour.
  5. *Note: If the Pork Belly pieces are larger, OR if you want the Pork Belly very soft, cook longer time. e.g. 1.5 hours.
  6. Remove the kitchen string, then slice them as you like, and enjoy with your favourite sauce. This Boiled Pork Belly is a perfect topping for Ramen.