One of my fondest memories of traveling by myself in my early twenties was exploring restaurants with foods I had never tried before, which is when I discovered pork belly phö. One such restaurant was Vietnam Restaurant in Ithaca, New York. It was so inexpensive and the food was to die for from the Bim Bim Bap to the Phö. I fell in love with it all!
I make meals like this often for my family as they love it as well. I think a good Phö is next to near impossible to mess up and you add and take away the ingredients to your taste and needs for that meal. The key is a slow and low temperature for a few hours. This makes a great fall or winter meal and is surely to resurrect the dead when you and your family aren’t feeling so great.
Ingredients
- 2 pounds pork belly, sliced
- 1/2 cup Hoisin sauce
- 6 tablespoons white miso paste
- 2 cups sliced button mushrooms
- 2 1⁄2 tablespoons soy sauce
- 8 cups bone broth
- 1⁄2 tablespoon sesame seeds (optional)
- 1 tsp chili oil
- 2 teaspoons sesame oil
- 1⁄2 tsp sugar
- 4-5 cloves of garlic
- 2 tablespoons ginger
- salt and pepper to taste
- 2 packages ramen
- 2 cups spinach
- 3 green onions, sliced
- 6 fried eggs
Toppings
Prepare
Before you begin, slice pork belly, place on oiled baking sheet, top with Hoisin sauce, and roast for 40 minutes on 400 until the fat melts and the tops are crispy.
Thinly slice your garlic, ginger and mushrooms. In a deep pot, place your garlic, ginger and mushrooms with a drizzle of vegetable oil. Sweat and brown for 15-20 minutes on medium low heat.
Next, add in your miso paste, soy sauce, sesame oil and sesame seeds. Stir well for 5-10 minutes until a thick-like paste forms.
Add in your broth and sugar and let come to a simmer for about 30- 40 minutes. In the meantime, begin to make your ramen noodles according to the package instructions and set aside.
Take your broth off the heat and drizzle in your chili oil. Top with your pork belly slices, cooked ramen noodles, spinach, green onions, and fried egg in each bowl.
