Pork Ramen
Dive into the comforting flavors of homemade *Pork Ramen*, a rich and savory Japanese-inspired noodle soup that promises a restaurant-quality experience in your own kitchen. This recipe boasts tender, melt-in-your-mouth pork belly roasted in a flavorful marinade of soy sauce, mirin, sake, and brown sugar, paired with an umami-packed broth infused with shiitake mushrooms, ginger, and garlic. Layered with ramen noodles, soft-boiled eggs, and a medley of vibrant toppings like scallions, nori, spinach, bamboo shoots, and sesame seeds, every spoonful is a harmony of textures and flavors. Perfect for a cozy night in, this Pork Ramen is a labor of love, with its slow-cooked broth and delicately braised pork, making it the ultimate bowl of comfort food. Suitable for four servings, it’s an irresistible treat for ramen lovers seeking a comforting yet authentic culinary adventure.
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Recipe Information
Ingredients
- 1.5 pounds pork belly
- 1 cup soy sauce
- 1 cup mirin
- 0.5 cup sake
- 3 tablespoons brown sugar
- 8 cups chicken stock
- 6 pieces dried shiitake mushrooms
- 1 inch piece ginger, sliced
- 4 cloves garlic, crushed
- 18 ounces ramen noodles
- 4 pieces soft-boiled eggs
- 4 stalks scallions, sliced
- 2 sheets nori sheets
- 1 cup bamboo shoots
- 2 tablespoons sesame seeds
- 2 cups spinach leaves
- to taste salt
- to taste pepper
Instructions
Preheat your oven to 300°F (150°C).
Place the pork belly in a baking dish. In a bowl, combine soy sauce, mirin, sake, and brown sugar. Pour over the pork belly.
Cover the baking dish with foil and roast in the oven for 3 hours until the pork is tender.
Remove from the oven, let cool slightly, then slice the pork belly into 1/4-inch thick pieces.
In a large pot, combine chicken stock, shiitake mushrooms, ginger, and garlic. Bring to a boil and then reduce to simmer for 1 hour.
Strain the broth, discarding solids, and return it to the pot.
Cook the ramen noodles according to package instructions, then drain and rinse with cold water. Divide noodles among serving bowls.
Reheat the pork slices briefly in the oven or a pan if needed.
Pour hot broth over the noodles in each bowl.
Top each bowl with 2-3 slices of pork belly, a halved soft-boiled egg, a handful of sliced scallions, and a few pieces of nori.
Add bamboo shoots, a sprinkle of sesame seeds, and fresh spinach leaves.
Season with salt and pepper to taste before serving.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 164% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 5460 mg | 237% | |
| Total Carbohydrate | 132.8 g | 48% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 28.9 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 180 mg | 14% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1260 mg | 27% | |
*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.
