Pork Belly and Garlic Scape Top Ramen

I like to gussy up my top ramen; its a great vehicle for many additions to elevate it to a satisfying meal, and still save some money.

Caveat: the only thing purchased that was “costly” was the pork belly bacon. But when added as an element to the meal rather than the focus, it becomes much more cost effective.

Ingredients:

3 strips uncured belly bacon – $1.50 (14 strips at $7/lb)
2 eggs from my chickens – $freeish
12 oz garlic scapes from a friends garden (substitute green beans/haricot vert/asparagus even
2 packs top ramen – $.65

Total meal $2.15

Recipe:

Cook bacon in a skillet, i cook the whole package and keep the strips cooked for easier use in subsequent meals (like bomb BLTs with avocado on a croissant)

Strain off ~ 1/2 fat out of the skillet through a paper towel into a jar, use later for cooking oil. Keep remaining half of fat and bacon fond in the pan.

Add garlic scapes to pan, coating in bacon grease and sauté for a few minutes. deglaze the pan with rice wine vinegar or apple cider vinegar. Add mirin and a touch of sesame oil, or soy sauce to build umami. All of these are optional, but if you have it on hand, use it! You could blanch the scapes/beans/asparagus for better texture and color before sautéing, but i was hungry and lazy.

Set bacon and scapes off on a paper towel, prepare ramen per package instructions. Scramble 2 eggs, and right when you turn the heat off for the cooking noodles, pour the raw egg directly into the pot while gently stirring. The how water will cook the egg immediately. Pour in desired level of seasoning from ramen. You could make your own broth if youd like… but I unabashedly like ramen broth flavorings.

Add cooked scapes and pork. I kept strips whole for the picture but unless you like eating ramen with a knife or scissors, its annoying lol. Just cut it into pieces.

Enjoy!

by blatherskite01