- 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
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.
- 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).