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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 served

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!

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Pork Belly Ramen

5 from 9 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Course: Main Course
Cuisine: Asian
Calories: 707
Servings: 4 people
Even though I love pork belly ramen, I’m not crazy about soggy pork belly. I want it to 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!

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.

Nutrition

Calories: 707kcal | Carbohydrates: 50g | Protein: 27g | Fat: 43g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 243mg | Sodium: 1883mg | Potassium: 630mg | Fiber: 1g | Sugar: 6g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 15mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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38 Comments

  1. Bonnie says:

    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

    1. Bonnie says:

      Never mind reread it and found it. Sorry!

      1. Marissa Stevens says:

        No worries, Bonnie. I hope you loved the soup!

  2. kathy broggio says:

    5 stars
    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.

    1. Marissa Stevens says:

      Wow! Thank you, Kathy. I’m so glad you’re enjoying the recipe!

  3. Sharon says:

    5 stars
    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!

    1. Marissa Stevens says:

      Sharon, this is wonderful to hear! I’m so glad these recipes are a hit for you.

  4. Christina Cantwell says:

    5 stars
    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!

    1. Marissa Stevens says:

      So glad that you and your family are enjoying this, Christina!

  5. Kristi Lopez says:

    5 stars
    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!

    1. Marissa Stevens says:

      That’s wonderful to hear, Kristi! Thank you so much.