Even though I love pork belly ramen, I’m not crazy about soggy pork belly. I want it to still have a little chew and be crispy on the edges! In this pork belly ramen recipe, I use homemade ramen noodles (optional), and my super simple Oven Roasted Crispy Pork Belly that’s crisped up just before adding to the soup. The broth is delicate with hints of ginger, soy sauce and sesame oil and soft cooked eggs. For flavor, texture, and to make the soup more nutritious, I add some baby bok choy and garnish with fresh cilantro, green onions and Thai basil. Then a bit of sriracha for kick! It’s the perfect bowl of ramen!
Pork belly ramen is one of those magical meals that leaves you wondering why all recipes can’t be that easy and taste that good. The flavors are incredibly complex and every bite is different. Once you’ve cooked your pork belly and made your ramen noodles, this soup comes together in just a few minutes. For me, there are a few essentials: pork belly quickly crisped up in a pan and added to the soup just before serving, perfectly cooked egg halves on top and fresh herbs for the top like Thai basil, cilantro and green onions.
Tip: Steaming eggs for 8 minutes is perfect! Put the eggs in the steamer basket after the water is boiling.
If you haven’t tried my crispy pork belly recipe yet, promise me you will! It will take you 5 minutes to put it together. One recipe of it and you’ll be eating fabulous meals for days! I put together a quick video to tantalize you. Did it work? 😉
Pork Belly Ramen
Ingredients
- 6 cups chicken stock
- 1/2 recipe Oven Roasted Crispy Pork Belly
- 1/2 recipe Homemade Ramen Noodles
- 2 heads baby bok choy sliced crosswise into thin ribbons
- 1 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 4 large eggs cooked to your desired doneness, halved
- sriracha as desired
- green onions chopped, as desired
- fresh cilantro chopped, as desired
- Thai Basil chopped, as desired
Instructions
- Bring chicken stock to boil.
- Meanwhile, slice Oven Roasted Crispy Pork Belly (or other cooked pork belly) into 1/8-inch lengthwise slices. Place in a skillet over medium heat and fry until edges are crisp, about 5 minutes. Remove from skillet to a paper towel to drain.
- Add ramen noodles to boiling broth and cook one minute (longer if you're using dried ramen noodles). After one minute add bok choy and ginger; bring to boil and cook one minute more. Remove from heat and stir in soy sauce and sesame oil.
- Divide ramen between 4 bowls. Top each with two egg halves, 1/4 of pork belly and desired amounts of sriracha, green onions, cilantro and basil. Serve.
Followed your recipe to the T. The homemade noodles were delicious. I still cant believe i made ramen noodles without fail. I made the chicken broth myself and followed pork belly recipe to the T too. It tasted authentic like we were eating ramen from a japanese shop. The smell of the broth so delish. My husband slurped it all up without a break 😂. The crowd loved it! Best ramen recipe worth all the work. Thanks for sharing!
Rox, you made my week!! So glad it was such a hit!
I made this last night and wow! It was so good. My husband was very skeptical when I said we were having ramen for dinner. He was thinking $1 ramen cups. Not until I played it, did he understand. I Instagrammed a photo it looked so good. I wish I could post it here. Thank you!
haha, love it! I’m so glad you both enjoyed it, Margaret!
Wow! So happy to have this recipe! In Olympia, where I live, I have become addicted to Kazuki and Izakawa Ramen. I made this using homemade bone broth for 1/3 of the broth and gluten free ramen noodles I purchased at the Coop. I added sauteed mushrooms, otherwise I followed the recipe closely. It was so good and satisfyingly. Next time I will add a bit more seasoning as is my preference, but I won’t be spending as many $ at the restaurant now!
I’m in Olympia to … about to try this recipe tonight
So many pho places here I’m hooked so figure let’s try to make some good ramen at home …
I am right there with ya on the soggy pork belly, Marissa. In fact, the only times I’ve had pork belly, it’s been soggy…and, well, downright not appetizing. But I know it must be good since so many people rave about it! And now I see that the key is crisping it up…I can’t wait to try your version. And then pairing it with homemade ramen? Yes! I love everything about this recipe…except for the fact that it’s not sitting in front of me right now. 🙂
Wow that bowl is PERFECT. The pork belly still looks crispy, the fresh homemade noodles and golden yolk egg. I want to eat m y screen!
I wish I could make you and David big bowls of it! 🙂
Hi Marissa. What a lovely bowl of comforting goodness. That pork belly is perfection, as are the eggs.
aww, thank you so much my sweet friend!
Yes, your video did tantalize me 😉 I absolutely LOVE ramen. I totally know what you are saying……SO tasty! A big bowl of comfort, if you ask me! And you have a perfectly cooked egg. I cook my eggs a similar way- I’ll usually bring the water to boil, and then turn off , covered for a bit, and way to go. Ramen is on the menu this weekend and I can’t wait. Lots of sriracha for me! Have a great one! xo
Thanks, Dawn! Yes, a big bowl of comfort. That’s the perfect way to say it. Hope you have a wonderful weekend!
Oooh, now this looks like the ultimate bowl of ramen! That broth sounds so flavorful and I am so impressed that you made your own noodles…I’m heading over to check out that recipe now! (And those eggs = perfection!)
Thank you, Faith!! xo