Pork Belly Ramen
Indulge in the ultimate comfort food with this richly flavored Pork Belly Ramen recipe—a perfect harmony of tender, crispy pork belly, savory soy-based broth, and chewy ramen noodles. This dish highlights slow-braised pork belly, infused with umami-packed ingredients like soy sauce, mirin, and sake, then crisped to perfection for a satisfying texture contrast. The broth, bolstered by the braising liquid and chicken stock, is hearty and deeply aromatic. Garnished with soft-boiled eggs, nori, bean sprouts, and scallions, this ramen is a feast for both the eyes and the taste buds. Ideal for a cozy night in, this homemade ramen is a restaurant-worthy delight that's surprisingly achievable in your own kitchen. Perfect for ramen lovers, this recipe is sure to elevate your dinner game!
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Recipe Information
Ingredients
- 1 lb Pork belly, skin-on
- 0.5 cup Soy sauce
- 0.25 cup Mirin
- 0.25 cup Sake
- 2 tbsp Brown sugar
- 1 inch piece Ginger, thinly sliced
- 3 pieces Garlic cloves, smashed
- 3 stalks Scallions, chopped (reserve green parts for garnish)
- 1 tbsp Vegetable oil
- 4 cups Chicken stock
- 4 servings Ramen noodles, fresh or dried
- 4 pieces Soft-boiled eggs
- 4 pieces Nori sheets, cut into strips
- 0.5 cup Corn kernels (optional)
- 0.5 cup Bamboo shoots (optional)
- 1 cup Bean sprouts
- Salt, to taste
- Black pepper, to taste
Instructions
Preheat your oven to 300°F (150°C).
Score the pork belly skin in a cross-hatch pattern and season generously with salt and black pepper on all sides.
Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Sear the pork belly, skin side down, until crispy and golden, about 5 minutes. Flip and sear the other side for another 3-4 minutes. Remove the pork belly and set aside.
In the same skillet, reduce the heat to low and add the soy sauce, mirin, sake, brown sugar, ginger, garlic, and the white parts of the scallions. Stir to combine and bring the mixture to a simmer.
Return the pork belly to the skillet, skin side up. Cover the skillet with foil, transfer it to the preheated oven, and braise for 2 1/2 hours, basting occasionally. Remove from oven and let the pork belly rest in the sauce for 20 minutes before slicing.
While the pork belly is resting, prepare the broth. In a large pot, combine chicken stock, any leftover braising liquid from the pork belly, and an additional splash of soy sauce if needed. Bring to a simmer and adjust the seasoning to taste.
Cook the ramen noodles according to package instructions and divide them evenly among four bowls.
Top each bowl of noodles with slices of pork belly, soft-boiled eggs (halved), nori, bean sprouts, corn kernels, bamboo shoots, and the reserved green parts of the scallions. Ladle the hot broth over everything.
Serve immediately and enjoy your comforting bowl of Pork Belly Ramen!
Nutrition Facts
Calories |
5212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.4 g | 443% | |
| Saturated Fat | 122.9 g | 614% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 1156 mg | 385% | |
| Sodium | 10873 mg | 473% | |
| Total Carbohydrate | 332.1 g | 121% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 79.3 g | ||
| Protein | 178.4 g | 357% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 478 mg | 37% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 3250 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
