Easy Pork Belly Ramen Recipe

Name: Easy Pork Belly Ramen Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 serving
Ingredients: 2 packages ramen noodles; 1 tablespoon vegetable oil; 1/2 lb pork belly; 2 cloves garlic; 2 teaspoons freshly grated ginger; 2 cups chicken stock; 3 tablespoons soy sauce; 2 green onions; 2 Shiitake mushrooms; 1/2 cup shimeji mushrooms; 2 tablespoons mirin; 1/2 teaspoon rice vinegar; salt and pepper; 1 teaspoon sesame oil; 2 soft-boiled eggs; chopped green onions

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Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
2
Course
Others

Easy Pork Belly Ramen Recipe

Silas Stewart

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Japanese Pork Belly Ramen is rich, flavorful, and comforting. This dish takes just 30 minutes to make. You’ll never want to buy instant ramen again!

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Ingredients

Servings

Ramen Noodles

2 packages ramen noodles

Broth

1 tablespoon vegetable oil
1/2 lb pork belly thinly sliced
2 cloves garlic minced
2 teaspoons freshly grated ginger
2 cups chicken stock
3 tablespoons soy sauce
2 green onions
2 Shiitake mushrooms
1/2 cup shimeji mushrooms
2 tablespoons mirin
1/2 teaspoon rice vinegar
salt and pepper to taste
1 teaspoon sesame oil

Toppings

2 soft-boiled eggs
chopped green onions

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Instructions

Make the broth

Prepare the ingredients: cut the pork belly into thin slices and then cut into 2-inch pieces; mince the garlic and ginger; chop green onions, and slice mushrooms.
Heat oil in a large pot over medium heat. Add garlic and ginger, and cook until fragrant, about 1-2 minutes, stirring frequently.
Add pork belly, and stir-fry until no longer pink.
Add chicken stock, soy sauce and mirin.
Cover and bring to a boil. Remove the lid, lower the heat and simmer for 10 minutes. While you are waiting, you can make soft-boiled eggs (see below).
Add green onions and mushrooms. Bring it to a boil on high heat.
Adjust the heat to low and simmer for another 5 minutes until the mushroom has softened.
Add sesame oil, and vinegar. Season with salt and pepper to taste. Stir lightly. Remove from heat and set aside.
Make the soft-boiled eggs
Fill a saucepan with water (make sure there’s enough water to cover the eggs), and bring to a boil. Gently lower cold-from-the-fridge eggs into the water. Simmer for 7 ½ minutes, adjusting the heat as necessary to maintain a gentle boil.
Transfer the cooked eggs to iced water and chill for 3 minutes. Crack the eggs all over, peel the shell and slice in half lengthwise.
Cook ramen noodles: Boil water in a large pot and add ramen noodles. Cook according to the instructions on the package. Once cooked, rinse the noodles under running water, and soak them in a bowl of cold water to cool. Drain completely and divide the noodles into 2 bowls.
Serve the ramen: Place noodles into individual bowls, and place soft-boiled eggs on top of the noodles. Add tsukemen broth and vegetables in a separate bowl, then top with chopped green onions.