Miso Pork Belly Mixed Ramen, Made with Monk Fruit Sweetener

Method

1. Rinse the pork belly, split it lengthwise, cut it in half and slice it into long pieces about a finger joint thick.
2. Divide the spring onions in two, chopping one half and bruising the other. Chop the garlic and slice the ginger thin.
3. Marinate the pork: mix 1 teaspoon miso paste, 1 teaspoon honey, 1 tablespoon rice vinegar and 2 tablespoons mirin, toss the pork through it and leave for 30 minutes.
4. Make the sauce: set a pot over medium heat with 125ml soy sauce, 112.5g kOBE Monk Fruit Blend, 8 tablespoons mirin, 70ml sake, 3 slices ginger, the garlic and the bruised spring onion. Simmer for 5 minutes, then strain.
5. Braise the pork: heat a pan with 1 tablespoon cooking oil, add the marinated pork and cook for 3 to 4 minutes, turning often. Once the sauce has reduced, stir in the chopped spring onion.
6. Boil the ramen noodles until tender and drain. Put 2 tablespoons of the sauce in a bowl, add the noodles and lay the pork on top.
7. Poach the eggs: bring water to the boil, stir in 60ml vinegar, slide in the eggs and poach for 5 minutes so the yolks stay runny, then lift out and drain.
8. Set a poached egg on the pork and scatter over more chopped spring onion.

Tips

• One pot of the sauce covers several meals, so keep it in a sealed jar in the fridge.
• Without mirin, use sake with a little kOBE Monk Fruit Blend stirred in.
• Strain the sauce and let it cool before the lid goes on, since a hot jar collects condensation.
• Honey is still sugar, so measure exactly 1 teaspoon as written and add no more.
• Turn the pork constantly while braising, because the sauce clings fast and catches easily.