Name: Bicol Express Ramen
Yield: 3 servings
Ingredients: ¼ kg pork belly; 3 pcs leek stalks; 1 pce garlic bulb; ¼ cup ginger; 1 pc large white onion; 2 tbsp dashi powder (optional); 3 tbsp oil; 3 tbsp garlic; ¼ cup onion; 2 tbsp ginger; ¼ cup siling haba; ¼ cup siling labuyo; ½ kg ground pork; 2 tbsp patis; ⅓ cup bagoong alamang; 2 cups coconut milk; 2 cups coconut cream; salt and pepper to taste; 2 packs ramen noodles (fresh thin egg noodles); 3 quail eggs; nori; sesame seeds; siling labuyo; siling pangsigang; spring onions or chives

Broth

1

Season pork belly with salt and pepper. Sear on all sides.

2

In a large pot over medium-low heat, place pork belly, leeks, garlic, ginger, onion, dashi powder (optional), and water and bring to a simmer. Allow to cook for 1 hour or until pork belly is soft.

3

Remove pork belly. Strain and set aside broth.

Sauce

4

Heat a pan on medium-high heat and then pour in the cooking oil. Sauté the garlic, onion, ginger, and chilies until fragrant, a few minutes.

5

Add the ground pork and then continue cooking until browned about 5 to 7 minutes. Stir in patis and bagoong alamang and stir, continue to cook for a few more minutes.

6

Pour the coconut milk and coconut cream in. Bring to a boil. Add pork belly and simmer for 40 minutes or until the pork is tender and sauce is reduced and thick. Add salt and ground black pepper to taste.

Assembly

7

In a bowl, ladle in the thick sauce about 1/3 of the way full. Add the ramen noodles. Then pour in the broth.

8

Ladle in a final layer of sauce.

9

Top with sliced pork belly, chilis, quail eggs, and nori strips.

10

Sprinkle with sesame seeds and chopped spring onions.