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. 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!
Why You Will Love This Recipe
- Flavor: This broth has so much depth and has just the right amount of … everything! Cannot wait for you to try it!
- Comfort Food: A bowl of anything that resembles soup is always comforting isn’t it?
- Pork Belly: Life is just better with pork belly… especially in 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.
Prep your Braised Bok Choy.
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
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How to Make Crispy Chicken Skins
How to Make Homemade Chicken Broth
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Pork Belly Ramen
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 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
- 1/2 recipe Crispy Pork Belly
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
- 1cups shiitake mushrooms, sliced
- 4 poached eggs
- (optional) siracha
- (optional) chopped cilantro or basil
Instructions
- 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.
- Meanwhile, slice your Crispy Pork Belly and warm on both sides in a cast iron skillet. Set aside on a paper-towel lined plate.
- 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).
- Divide broth and noodles between four bowls. Add pork belly slices, poached egg, braised bok choy 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! 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.
Keywords: pork belly ramen
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!