Season pork belly with salt and pepper. Sear on all sides.
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.
Remove pork belly. Strain and set aside broth.
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.
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.
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.
In a bowl, ladle in the thick sauce about 1/3 of the way full. Add the ramen noodles. Then pour in the broth.
Ladle in a final layer of sauce.
Top with sliced pork belly, chilis, quail eggs, and nori strips.
Sprinkle with sesame seeds and chopped spring onions.
0 servings