Pork Belly Ramen will warm your soul! Packed with flavor and so many amazing toppings to go with! You will want to make this again and again!
Best Pork Belly Ramen Recipe
We love all things pork belly around here! Whether it is smoked, oven-roasted, served in a taco or on a sandwich – bring on anything pork belly and we are on board. There is just something about that crispy skin on top and buttery goodness underneath that makes me come back to this ingredient again and again. If it is a colder month then this pork belly ramen recipe is probably my first choice. Packed with flavor, cozy and delicious. Serve with a poached or soft boiled egg to complete the meal!
Love Ramen – try our Slow Cooker Beef Ramen!
What You Will Need
- Crispy Pork Belly: there isn’t much better than some crispy pork belly!
- olive oil: you will cook the shallots and garlic in this.
- shallots + garlic + lemongrass + ginger: these at a punch of flavor.
- chicken stock: this is the base of the soup – feel free to use chicken broth.
- soy sauce + sesame oil + rice vinegar + lemon juice + kosher salt: there is acidity and umami here to round out the flavors in the broth.
- ramen noodles: I used store-bought.
- Braised Bok Choy: love the addition of bok choy here for a fun veggie.
- carrots + green onions + shiitake mushrooms (use dried mushrooms if you prefer): feel free to mix up these veggies.
- poached eggs: I prefer a poached egg vs. a soft-boiled, but do what you prefer.
- (optional) siracha + chopped cilantro or basil: gotta hit it with a little spice!
Recipe FAQs and Tips
- Poached Egg vs. Soft-Boiled Egg: I much prefer making poached eggs (I think it is so much easier and consistently turns out), but if you want to make soft-boiled eggs then do it!
- Ramen Noodles: feel free to use whatever ramen noodles you want! Here is a recipe for homemade ramen noodles, here are your regular ramen noodles and here are some rice ramen noodles!
- Storage: the noodles will get a little soggy if you store them overnight in the broth so plan accordingly! If you are serving less than 4 people I might recommend cooking the noodles in batches right before you are going to eat.
- Pork Belly Substitutions: If someone in your group doesn’t want pork belly they could easily eat the soup with just an egg or you could use chicken, tofu, etc.
How to Make Pork Belly Ramen
Make your delicious broth.
Add in your noodles (and mushrooms and carrots).
Prep your Crispy Pork Belly.
Make a couple poached eggs (or make soft-boiled eggs if that is more your jam).
Add everything together in one delicious bowl!
Other Recipes You Might Like
Healthy Beef and Broccoli
How to Make Crispy Chicken Skins
How to Make Homemade Chicken Broth
Slow Cooker Chicken Noodle Soup
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Pork Belly Ramen Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
- Category: Soup/Entree
- Method: Stove Top
- Cuisine: Asian-Inspired
Description
Pork Belly Ramen – a warm and delicious bowl of ramen with crispy pork belly, egg and bok choy!
Ingredients
Crispy Pork Belly:
- 1–1.5 pounds pork belly
- 1–3 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
Broth:
- 2 tablespoons olive oil
- 2 teaspoon shallots, minced
- 2 teaspoons garlic cloves, minced
- 1 teaspoon lemongrass, grated
- 1 1/2 teaspoon fresh ginger, grated
- 64 oz chicken stock
- 2 tablespoons + 1 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- 1 teaspoon lemon juice
- 3/4 teaspoon kosher salt (more to taste)
Add-Ins
- 6oz ramen noodles
- 1/4 cup green onions, sliced
- 1/2 recipe Braised Bok Choy
- 1 cup carrots, julienned
- 1 cup shiitake mushrooms, sliced
- 4 poached eggs
- (optional) sriracha
- (optional) cilantro, chopped
Instructions
- Preheat oven to 450 degrees F.
- Season Pork Belly: Combine kosher salt and ground black pepper in a small bowl. Place pork belly on a large plate and score, criss-crossed, on the fat side (being careful not to cut into the meat, just the fat cap) and rub all over with the dry rub.
- Bake: Place pork belly in a large cast iron skillet, fat side up. Cook pork belly, middle rack and uncovered, for 50 minutes; baste halfway through.
- Lower Temp: Drop oven temperature to 250 degrees F. and cook for another 40-60 minutes. Feel free to baste one more time. Remove from oven and let cool.
- Make Broth: Meanwhile, add olive oil to Dutch Oven and bring to medium-high heat. Add shallots and garlic, stir and let cook until fragrant, about 1 minute. Add lemongrass and ginger, stir for about 30 seconds and then add in the chicken stock. Stir. Bring stock to a simmer and then add soy sauce, sesame oil, rice wine vinegar, lemon juice and salt. Let simmer.
- Cook Noodles: Add your carrots, mushrooms and ramen noodles to broth, let cook until noodles are al dente, about 5-7 minutes (or according to package instructions).
- Build Bowls: Divide broth and noodles between four bowls. Add pork belly slices, poached egg, braised bok choy (if using) and any other topping to each bowl.
- Feel free to garnish with black sesame seeds! Serve and enjoy!
Notes
- Poached Egg vs. Soft-Boiled Egg: I much prefer making poached eggs (I think it is so much easier and consistently turns out), but if you want to make soft-boiled eggs then do it!
- Ramen Noodles: feel free to use whatever ramen noodles you want – you can use store-bought (reg. or gluten-free) or even make your own if you want.
- Storage: the noodles will get a little soggy if you store them overnight in the broth so plan accordingly! If you are serving less than 4 people I might recommend cooking the noodles in batches right before you are going to eat.
- Pork Belly Substitutions: If someone in your group doesn’t want pork belly they could easily eat the soup with just an egg or you could use chicken, tofu, etc.
- Make Ahead: feel free to make the pork belly ahead of time and the wrap in plastic wrap and store in the fridge. Then slice and sear in a cast iron skillet on the stove top until warmed through.
Kimberly Lowe says
I made this tonight and this was amazing! I forgot to pick up a lemon for the juice and had to sub nappa cabbage for the bok choy. So very good and will make again
Erin says
That’s awesome to hear, Kimberly!! Thanks for coming back to leave a review!
Caitlyn Critharis says
Made this recipe tonight and it is SO GOOD. the flavors are strong but they balance together perfectly and are exactly what I wanted out of a ramen recipe. We didn’t have lemon juice but otherwise made it exactly as written. Thank you!
Erin says
That makes me so happy to hear, Caitlyn! Glad you enjoyed it and thank you so much for taking the time to come back and leave a review + feedback – I really appreciate it!