It's Worth Getting Sloppy For This Grilled Cheese Taco
Loaded Ramen Fries
- 0.6 pounds boneless pork belly, diced
- ½ cup mirin rice wine
- 1 cup water
- 1 whole star anise
- 5 tablespoons barley (or soybean) miso
- 3 tablespoons light soy sauce
- 1 tablespoon peanut oil
- 2 packs ramen, cooked according to packet instructions and cooled
- 3 eggs (2 whisked; 1 softboiled, to serve)
- Sunflower oil, for frying
- Sliced ginger, to serve
- Spring onions, sliced, to serve
- In a medium-sized bowl, whisk together 2 eggs and add the cooked and cooled ramen. Stir until the eggs and ramen are combined.
- Set the noodles out onto a sheet of tin foil. Spread them out flat, and then neatly fold the foil over the ramen to form a neat rectangular package. Place it in the freezer for 2 hours.
- Make The Braising Liquid: In a medium-sized bowl, whisk together the miso paste, water, mirin, and soy sauce.
- In a saucepan over medium heat, sear the pork belly in some sunflower oil, adding in the sliced ginger and spring onions. Add the braising liquid and star anise. Reduce the heat to low and cook for 2 hours.
- Just before the pork is ready, remove the noodle block from the freezer and dice it into chunky strips. Fry it in batches of shallow sunflower oil for approximately 2 minutes per piece or until crispy.
- Lay the ramen fries out on a plate and top them with the braised pork, soft boiled egg, and sliced spring onions. Serve.