Chile-Eggplant Mazemen Ramen With Pork Belly Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F. Rub the pork belly with salt and pepper, then roast for 1 hour until crispy.
• STEP 2.In a large pot, heat the vegetable oil over medium heat. Add the garlic, ginger, and red pepper flakes, and cook for 1 minute.
• STEP 3.Add the chicken broth, soy sauce, mirin, and sesame oil to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
• STEP 4.Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.
• STEP 5.In a separate pan, heat the vegetable oil over medium-high heat. Add the eggplant and cook until browned and tender.
• STEP 6.Add the cooked noodles to the pot with the broth and toss to coat. Divide the noodles among bowls and top with the crispy pork belly, eggplant, green onions, and sesame seeds.
• STEP 7.Serve hot and enjoy!

Cooking Tips

• For extra spice, add more red pepper flakes or a drizzle of sriracha sauce.
• You can substitute pork belly with chicken or tofu for a different protein option.
• If you prefer a vegetarian version, use vegetable broth instead of chicken broth.
• Garnish with fresh cilantro or Thai basil for added flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the ramen in a pot over medium heat until warmed through.
• Serve the ramen hot and garnish with additional toppings if desired.