Pork Belly Ramen Recipe
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
- 6 oz 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, pan fried 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.
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