Adobo Twist Ramen by Belinda Evangelista

Ingredients

• Pasta

• 300 grams Angel hair pasta san remo

• Marinade

• 2 pc. Quarter leg
• 1/2 Kg Pork loin liempo whole

  slice after cooking
• 3 Tbsp Garlic chopped
• 4 pcs Laurel mccormick
• 1/4 tsp White pepper mccormick
• 4 Tbsp. Premium soy sauce lee kum kee
• 2Tbsp Hoisin sauce lee kum kee
• 1/2 tsp Cumin ground mccormick
• 1/2 tsp Coriander ground
• 1 Tbsp. Liquid seasoning lee kum kee
• 1/2 tsp Oyster sauce lee kum kee
• 1/4 tsp Mccormick salt
• 1Tbsp Rice vinegar
• 1 Tbsp White sugar
• 2 Tbsp Mirin wine
• 4 cups. Water

  (Need Additional 1 cup of water in case the pork loin is still not tender)

• Chilli Sauce

• 1/2 cup La espanola classic olive oil
• 3 Tbsp Onion spring

  chopped
• 1 pc Wild chili siling labuyo
• 2 Tbsp Tabasco mild jalapeno

• Pasta/Noodle Sauce

• 1 Tbsp Japanese soy sauce lee kum kee
• 1 Tbsp Char siu sauce lee kum kee
• 1/2 tsp Hoisin sauce lee kum kee
• 1 Tbsp Lee kum kee sesame oil

• Garnishing

• 3 pcs Boiled quail egg

  scoop left marinade of meat, dip the boiled quail egg to make brown color)
• Bunch of onion spring whole

  remove the roots (Blanch in boiling water, arrange it to form into a circle like a nest)
• Shiitake mushroom whole

  (Can be boiled in soup broth to cook)
• 2-3 pcs Bok choy leaves

  (Blanch in hot water, or dip in soup broth to cook)
• Dried chives mccormick

  Dash