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. (Or make my easy Korean Pork Belly or Chashu Pork, an essential topping in any ramen house!) You can also swap in Miso Ramen Broth or Shoyu Ramen Broth and try my easy Soy Sauce Eggs for another traditional ramen topper!
Recipe Video
Pork Belly Ramen
Ingredients
- 6 cups chicken stock
- ½ recipe Oven Roasted Crispy Pork Belly
- ½ 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 ⅛-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, ¼ of pork belly and desired amounts of sriracha, green onions, cilantro and basil. Serve.
This was my first time ever using a pasta machine, and my ramen noodles turned out awesome! This Ramen was so delicious. The pork belly I purchased was cut into thin strips, so I just had to adjust the cooking times, but it turned out great. I added toasted black sesame seeds & strips of roasted nori, as well as some fresh chiles & garlic. I didn't have bok choi, so I used savoy cabbage.
This is all wonderful to hear, Angela! Thank you for your kind words and cooking notes!
What serving size are your noodles? The recipe itself I couldn't find what measurement you use for a serving. What about store bought? How does that change the recipe?
Hi Ryan, I recommend 4 to 5-ounces of fresh noodles or 2 1/2 to 3-ounces of dried per serving. But it's really up to you - feel free to adjust the amount of noodles to suite your taste.
When are you supposed to add the soy sauce? I assume just with the broth but it doesn't say. I almost left it out by accident
Never mind reread it and found it. Sorry!
No worries, Bonnie. I hope you loved the soup!
We love this recipe. When I am short on time or not feeling well, I sub in chicken breast for the pork belly and it's just as good. Thank you so much for posting this. I have made it probably 25 times so far.
Wow! Thank you, Kathy. I'm so glad you're enjoying the recipe!
I've made all three of these recipies several times and love them all! I didn't pay close enough attention the first time to the noodle storage instructions and sadly had to throw half a batch away! The next two were in the freezer as soon as the first batch hit the broth!. The pork belly also is wonderful, though this time the weather was good enough to smoke it....I also add a few more favourite veggies - asparagus slices, carrot, mushrooms - basically whatever I have in the fridge!
And the instructions are all very detailed and easy to follow!
Sharon, this is wonderful to hear! I'm so glad these recipes are a hit for you.
My family LOVES this recipe! I don’t have time to make the noodles and pork belly from scratch though so I follow all the directions, but swap the noodles for dry ramen noodles (heat in broth just before serving) and Trader Joe’s precooked pork belly (using the ingredients in the oven roast pork belly as a rub and then frying). Turns this into a 30min meal!
So glad that you and your family are enjoying this, Christina!
More people need to give this recipe a rating!!!! I agree with the person who said this is one of the best things they ever ate. It was heavenly! No other ramen has ever come close to how delicious this was. Thank you for the wonderful recipe! I made it to the T, no changes....perfect!
That's wonderful to hear, Kristi! Thank you so much.
Stupid question here. How did you cook the pork belly for the ramen? I cooked my pork belly last night according to your recipe for oven roasted pork belly and it turned out great. Tried cooking one of the strips today in a frying pan and I might have cooked it too high for too long and might have cut the pieces too small. They almost came out like burned cracklins, if you've ever had them. Am i frying them in oil or butter?
Not a stupid question at all, Camron! It sounds like you just cooked the strip too long. Since the pork belly is already fully cooked, you’re really just warming it through and then crisping up the edges, no need to add oil or butter to the skillet.
This was delicious! The pork belly was perfect crisped before serving. We added bok choy as we just like it. We shared a bowl of fresh made soup with our neighbor who’s live in Italy, France, and the Mexican Riviera..she said it was one of the best things she’s ever eaten..we’re having it for Christmas dinner..lol
I love this, Kenneth! So glad that all of you enjoyed this and thank you for coming back to let me know!
Making it again tomorrow night. Love the pork belly your way, but can you suggest maybe other veggie add ins? Mushrooms maybe?
Hi Kenneth! Mushrooms would be a great add in, but I would sauté them in a skillet in some sesame oil before adding them to the soup. Baby spinach and bean sprouts are other options that you could stir in just before serving. Hope that helps! 😊
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!
This was very easy to make and the family loved it! We eat it twice a month now and sometimes more often if hubby gets a craving. LOL
I love to hear that, Tay! Thank you for coming back to let me know!
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