Ingredients
8 oz (about 4 thick slices) of tender, cooked pork belly
2 tsp soy sauce (for the bean sprouts)
2 tsp toasted sesame seeds (for the bean sprouts)
2 large soft boiled eggs
4 portions of ramen noodles
5 cups prepared ramen broth (miso, shio, etc)
1-2 sheets nori, to use as topping
6 scallions
1 watermelon radish (or small daikon radish)
1-2 hot pepper (such as jalapeno)
Sabatino Truffle Zest®
2 tsp soy sauce (for the bean sprouts)
2 tsp toasted sesame seeds (for the bean sprouts)
2 large soft boiled eggs
4 portions of ramen noodles
5 cups prepared ramen broth (miso, shio, etc)
1-2 sheets nori, to use as topping
6 scallions
1 watermelon radish (or small daikon radish)
1-2 hot pepper (such as jalapeno)
Sabatino Truffle Zest®
Method
- Prepare the ramen noodles and soup broth adding in 1-2 tsp of Sabatino’s Black Truffle oil. Keep each one warm
- Cut up the nori, scallions (green parts only), radish, hot pepper (thinly sliced). Set aside
- In a skillet over medium-high heat brown the pork belly slices, about 1-2 mins per side, until they acquire your desired crispiness
- To assemble the ramen bowl: place noodles at the bottom, add scallions, radish, pepper slices. Carefully slice the soft boiled eggs in half, lengthwise. Place on top of the noodles. Add the crispy pork belly on one side of the bowl. Carefully ladle broth over the arrangement avoiding the pork belly so as to not make it soggy before you serve. Top with nori and Sabatino’s Truffle Zest®
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