Crispy Skin Pork Belly Ramen

Directions

Crispy Pork Belly

1. To prepare the Pork Belly, poke holes in the skin with a Jaccard or scar with a sharp knife.

2. Salt the skin (avoid salting the meat side) and leave in the fridge overnight to dry the skin out. If you can’t leave overnight, allow to dry in the fridge for at least 4 hours.

3. Remove the pork belly from the fridge, remove the wet salt and season the meat side with WinkiPop Dust (avoiding the skin).

4. Place it into the smoker/airfryer/oven at 150C

5. Cook til the internal temperature reaches 75C then remove and brush the top with vinegar.

6. Put the Pork back into a hot oven or airfryer set at 250C for 10-15 mins til the skin crackles.

Ramen

1. Combine Mayonnaise, egg yolk, and seasoning packet from the ramen pack in a bowl.

2. Whisk everything together until smooth.

3. Cook the noodles as per the packet instructions - Reserve ¼ cup of the water the noodles were cooked in for the sauce.

4. Pour the ¼ cup hot water into your mayo mixture while whisking.

5. Add the noodles to this mix and toss to coat.

6. Top with Pork Belly, fried egg, nori and chopped spring onion.

7. Season with Bancoora Sesame Crunch and enjoy!