Barilla Protein+® Bacon, Egg, and Cheese Ramen

Created by Chef Jeffrey Quasha, Morrison Healthcare

3 lbs Barilla Protein+ ® Angel Hair (Par-cooked)
1 lb Charsu pork belly
4 lb pork Tonkotsu ramen broth
8 fried eggs
1 cup green onions, chopped
8 baby bok choy
8 oz edamame shelled
16 American cheese slices
8 oz Shiitake mushroom, fresh, stemmed, and sliced
1 tbsp canola oil
4 tbsp gluten-free low sodium soy sauce
1 oz brown sugar
2 tbsp garlic cloves, chopped
1 tbsp ginger root, minced
1 tbsp lemon grass
½ cup water

Charsu Pork Belly

  1. Pre-heat oven to 275 degrees F
  2.  In a large pan heat the oil and sear the pork on each side for a golden brown color. And all of the ingredients to the pan and bring to a low simmer.
  3. Cover the pan with plastic wrap and foil and then place in the oven for 3 hours. Remove the pork from the oven and allow to cool over completely.
  4. Slice the cooled pork into ¼ inch slices. Place the pork belly slices on a griddle for two minutes and then flip and cook for another two minutes. Hold the hot pork belly slices for assembly.

Cheesey Ramen Broth Assembly

  1. Bring the prok tonkotsu ramen broth to a boil. Whisk in the American cheese to the broth. Remove the broth from the heat and hold hot for assembly.

Ramen Bowl Assembly

  1. Drop 6 oz. of par-cooked Barilla Noodles into a water bath. Also place 1 each baby bok choy cut in half in the hot water bath. Cook the noodles for two minutes before removing, and draining well.
  2. Place 6 oz. of the cooked Barilla noodles in the center of a coupe bowl. Top the noodles with hot baby bok choy pieces.
  3. Lay two slices of the pan seared pork belly bacon ober the bok choy. To the left of the noodles lay 1 oz. of shelled edamame. Below the edamame scoop 1 oz. of sliced shiitake mushrooms.
  4. Ladle 8 oz. of the cheesy ramen broth over the bacon and noodles. Garnish the bowl with 1 tbsp. of chopped scallions. You can also add 1 tsp. of sesame seeds and 1 tsp. of chili crisp.