Ginger Scallion Ramen with Chashu Braised Pork Belly Published: March 14, 2020|Last Updated: December 1, 2020 Ginger and scallion seem like an unlikely duo. But in many Asian recipes, these two pair like the Batman and Robin of aromatics. Throw some oil in the mix and you’ve got a fresh-tasting sauce to dip or toss any food into. We recently took our chef to one of San Francisco’s oldest Chinese restaurants and blew his mind (and taste buds) with a classic order of Hainan chicken with ginger scallion sauce. If you haven’t tried this dish before, go to your local Chinese joint and order it now! After commenting on how simple and delicious this dish was, we decided to bring it back to our ramen lab. With a few iterations, we came to this simple, quick, and delicious recipe for a ginger scallion ramen with chashu braised pork belly, poached egg, and chili oil. This dish hits the spot at any time of the day, and in any kind of weather. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon Ginger Scallion Ramen with Chashu Braised Pork Belly Author: Kevin Lee Print Recipe Pin Recipe Scale 1x2x3x Ingredients 1 5-inch piece ginger 4 garlic cloves 1 large bunch of scallions Toasted sesame seeds Avocado oil 2 tbsp soy sauce 1 tbsp unseasoned rice vinegar 1 tsp freshly ground black pepper 1/2 lb pork belly block 3 green onions 2 knobs ginger ⅓ cup sake ⅓ cup soy sauce ⅔ cup water 1 serving of immi ramen noodles Instructions Ginger Scallion Chashu (Pork) Pour oil into skillet Sear ½ lb of pork belly on all sides. Start with Fat. In a pot, add 2-3 whole green onions Add 1 knob of ginger Add ⅓ cup of sake Add ⅓ cup of soy sauce Add ⅔ cup of water Move the seared pork belly into the sauce pot Bring to low simmer for 1 hour (you can go much longer than this and the longer you simmer, the more tender the pork belly will be) Ginger Scallion Sizzling Oil Mince a 5-inch piece of ginger Mince 4 cloves of garlic Chop two-thirds of bunch of scallions Heat up avocado oil in a saucepan Fry the scallions, ginger, and garlic Stir in 2 tbsp soy sauce Stir in 1 tbsp rice vinegar Stir in 1 tsp fresh ground black pepper Stir in 1 tsp sesame oil Season with salt. Plating Add the ginger scallion oil to your noodles and toss together. Put your tossed noodles in a serving bowl. Slice the braised chashu pork belly and place on top of the noodles. Sprinkle sesame seeds on top. Drizzle chili oil. Add toppings (i.e. poached egg). Enjoy! Visual Recipe Food Facts to get Rameducated Ginger scallion sauce is one of David Chang’s favorite sauces and he previously featured a ginger scallion noodle recipe as a homage to one of his favorite New York dishes.