This recipe for Pork Mazesoba Ramen Noodles features a dry-style Japanese noodle with flavourful ground pork, pork belly, chives, green onions, and an egg yolk on top. Stir everything together before enjoying.
4clovesgarlic finely minced or grated with a microplane
4egg yolksor hardboiled eggs
shichimi togarashior chili flakes
Chinese black vinegar
Cook the pork belly:
Place the pork belly into a large cold frying pan and bring to medium heat-high heat.
Pan-fry on both sides until cooked through, about 4-5 minutes.
Add in the light and dark soy sauce, sugar, 5-spice powder and Chinese rose wine.
Give everything a stir, until the sugar has dissolved. Give it a taste and adjust if necessary.
Remove from heat.
Transfer to a bowl and cover with a lid.
Cook the ground pork:
Using the same frying pan, heat it up over medium heat and if there is residual grease from the pork belly, add in the onion and garlic. If not, add in 1 tablespoon of avocado/vegetable oil first before adding in the onion and garlic.
Stir fry the onion and garlic for about 1-2 minutes, and then add in the ground pork.
Use a spatula or wooden spoon to break up the pork.
Next, add in the light and dark soy sauce, and sugar.
In a small bowl, combine cold water and cornstarch. Give it a stir to dissolve.
Add in the cornstarch slurry and bring the mixture to a boil.
Add in the black pepper and give it stir. Give it a taste and adjust if necessary.
Remove from heat and cover with lid.
To a bowl, add 2 tablespoon chicken broth and 1 teaspoon soy sauce.
Add a portion of cooked ramen noodles.
Garnish with the Chinese chives, green onions, mushrooms (or bamboo shoots), seaweed/nori, and hot ground pork.
Top the ground pork with the raw egg yolk (or boiled egg).
Add a sprinkle of furikakke and/or shichimi togarashi and a drizzle of Chinese black vinegar if you like.
Poke the raw egg and give the noodle mixture a stir before enjoying immediately.