The “Smokehouse Surf & Turf” Ramen
This ramen combines savory pork belly and tender shrimp in a seasoned broth for a flavorful twist on a classic favorite. With a light touch of spice and fresh lime, itโs a balanced and filling meal that is easy to enjoy any night of the week.
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Ingredients
Instructions
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Toss the frozen peas/corn with 1 tsp BBQ spice. Heat a skillet over medium-high heat. Sautรฉ for 1 minute until just heated through and the spices are toasted. Remove and set aside.
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In the same skillet, add the diced pork belly. Sear until the fat is rendered and cubes are crispy. Remove pork with a slotted spoon. In the remaining pork fat, sear the shrimp for 1โ2 minutes until opaque. Remove and set aside.
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In a separate pot, melt a small knob of the butter and sautรฉ the minced garlic for 30 seconds until fragrant. Pour in the fish sauce to "flash" and toast it for 5 seconds. Immediately add the water, shrimp seasoning packets, and the rest of the butter. Bring to a boil, add noodles, and cook until tender.
The Final Assembly
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Divide noodles and broth into 4 bowls. Arrange for maximum visual impact:
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Left Side: Diced crispy pork belly.
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Right Side: Seared shrimp.
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The Center Line: The BBQ-spiced peas/corn running down the middle.
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The Ends: One egg half at the top and one at the bottom of the veggie line.
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The Center: A dollop of chili crisp right in the middle.
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Finish: Sprinkle green onions over the entire bowl; add a lime wedge on the side.
