Pork Belly and Napa Cabbage Ramen
Pork Belly and Napa Cabbage Ramen
Ready in just 15 minutes.
Even on busy days, enjoy a warm and nourishing bowl of Pork Belly and Napa Cabbage Ramen.
For those with allergies or looking to reduce carbs, feel free to use gluten-free noodles.
The antioxidants and vitamin C in Napa cabbage, along with the zinc and vitamin B from pork belly, help support immune cells and strengthen your body's defenses against illness.
Items used | φ250 Open Fire Pot
Ingredients
- Pork belly (sliced) 100g (75g)
- Napa Cabbage 1/4 head
- Leek 1/2 stalk
- Garlic 1 clove
- Lard 1 tablespoon
- Yuzu pepper 1 tablespoon
- White soy sauce 2 tablespoons
- Mirin 2 tablespoons
- Salt 1/2 teaspoon
- Dried noodles 1 bag
- Water 500mL
How to make it
- Add lard to a pan and sauté the chopped leek and garlic over low heat.
- Add the pork belly and cook until lightly browned, then add the Napa cabbage.
※ Make sure to coat the cabbage well with the oil. - Pour in the water and bring to a boil. Then, add mirin, white soy sauce, yuzu kosho, and salt.
- Finally, cook the noodles for 4 minutes, and it's ready to serve.
POINT
- You can use any noodles of your choice and cook them according to their recommended time.
- If you prepare the ingredients, noodles, a 250mm direct-fire pot, and a portable stove at the table, there's no need for the kitchen.
