Pork Belly Ramen Recipe
Pork Belly Ramen - a warm and delicious bowl of ramen with crispy pork belly, egg and bok choy!
Ingredients
- 1 teaspoon kosher salt more, if needed
- ¼ teaspoon ground black pepper
- 1 - 1 ½ pounds pork belly
- 2 tablespoons olive oil
- 2 teaspoons shallots minced
- 2 teaspoons garlic cloves minced
- 1 ½ teaspoons fresh ginger grated
- 1 teaspoon lemongrass grated
- 64 ounces chicken stock
- 2 ½ tablespoons soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon lemon juice
- ¾ teaspoon kosher salt more to taste
- ¼ teaspoon sesame oil
- 1 cup carrots julienned
- 1 cup shiitake mushrooms sliced
- 6 ounces ramen noodles
- ¼ cup green onions sliced
- 4 poached eggs
- Braised Bok Choy optional
- sriracha optional
- fresh cilantro chopped (optional)
Instructions
- Prep: Preheat oven to 450℉.
- Season Pork Belly: Combine 1 teaspoon kosher salt and ¼ teaspoon ground black pepper in a small bowl. Place 1 - 1 ½ pounds 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 salt and pepper (add more, if needed).
- 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℉ and cook for another 40-60 minutes. Feel free to baste one more time. Remove from oven and let cool.
- Make Broth: Meanwhile, add 2 tablespoons olive oil to Dutch Oven and bring to medium-high heat. Add 2 teaspoons shallots and 2 teaspoons garlic cloves, stir and let cook until fragrant, about 1 minute. Add 1 ½ teaspoons fresh ginger and 1 teaspoon lemongrass, stir for about 30 seconds and then add in 64 ounces chicken stock. Stir. Bring stock to a simmer and then add 2 ½ tablespoons soy sauce, 1 teaspoon rice wine vinegar, 1 teaspoon lemon juice, ¾ teaspoon kosher salt and ¼ teaspoon sesame oil. Let simmer.
- Cook Noodles: Add the carrots, mushrooms and 6 ounces ramen noodles to the 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, green onions, poached egg, braised bok choy (if using) and any other topping to each bowl.
- Serve: 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, crispy baked 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.
Nutrition
Calories: 745kcal | Carbohydrates: 35g | Protein: 24g | Fat: 56g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 187mg | Sodium: 2249mg | Potassium: 776mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3805IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 3mg
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