Products used in this recipe
Ramen Fries
Yield: 10 Servings (17 oz. each)
Yield: 10 Servings (17 oz. each)
We make a bold move and top shoestring fries with all the delicious flavors of a ramen soup bowl—crispy pork belly, pickled veggies, crunchy ramen noodles and the hot sauce of your liking.
| Ingredient | Weight | Measure |
|---|---|---|
| White vinegar, distilled | 16 fl. oz. | |
| Cider vinegar | 4 fl. oz. | |
| Water | 20 fl. oz. | |
| Sea salt | 4 tsp. | |
| White sugar | 2 Tbsp. | |
| Red onion, thinly sliced | 16 oz. | |
| Carrots, shredded | 16 oz. | |
| Daikon radish, half moon slices | 16 oz. | |
| Pork belly, 1-inch cubes | 3 1/2 lbs. | |
| Simplot Conquest® Delivery+®: Clear Coated Shoestring Cut Fries 1/4" | 5 lbs. | |
| Cilantro, chopped | 1 bunch | |
| Ramen noodles, dried, uncooked, crushed | 15 oz. | 5 packages |
Preparation Instructions:
- Step 1
- To make the pickled vegetables; combine white and cider vinegars, water, salt and sugar in a medium saucepan. Bring to a boil and remove from heat. Place sliced onion in a bowl and pour in enough brine to cover onions. In a second bowl place shredded carrots and sliced daikon radish. Cover vegetables with enough brine to cover vegetables. Set aside for a minimum of 1 hour.
- Step 2
- Cook pork belly In a sauté pan over medium-high heat. Stir occasionally until pork is fully cooked, golden brown and crispy. Remove from pan and place on a paper towel to absorb excess fat. Keep warm.
- Step 3
- For each serving; prepare 8 oz. of fries according to package instructions. Place into serving container. Top with 3 oz. of crispy pork, 1 1/2 oz. pickled onion, 1 1/2 oz. pickled carrots, and 1 1/2 oz. pickled daikon. Garnish with chopped cilantro and top with 1 1/2 oz. (1/2 pkg.) ramen noodles. Serve with hot sauce of choice.
