Pork Mazesoba Ramen Noodles
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Calories
809 kcal
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Course
Main Course, Lunch, Dinner
Pork Mazesoba Ramen Noodles
Description
Pork Mazesoba Ramen Noodles combines rich pork belly cubes and a flavored ground pork sauce layered over cooked ramen noodles. The pork belly is seared until cooked through, then seasoned with a combination of light and dark soy sauces, sugar, Chinese five-spice powder, and rosé wine or Shaoxing wine. Ground pork is stir-fried with diced onion and minced garlic, then simmered with soy sauces and thickened with a cornstarch slurry to create a glossy meat topping. The noodles are served warm with chicken broth, sprinkled with chopped Chinese chives and sliced green onions, and garnished with optional cooked mushrooms, finely minced garlic, crispy nori, and boiled eggs.
The dish delivers a balance of tender pork belly texture and a saucy ground pork layer that clings to noodles. The seasoning blends provide savory, slightly sweet, and aromatic spices typical of Chinese-inspired Japanese cooking. The warm chicken broth helps bind the elements during serving.
Serving suggestions include combining all toppings and noodles thoroughly to coat the noodles with the pork mixture. This dish works well as a standalone meal or can be garnished with chili flakes or black vinegar for additional flavor nuances. It stores best freshly assembled, as the textures and flavors integrate optimally immediately after preparation.
Ingredients
Pork belly
- 100 g pork belly cut into ½" cubes, slab
- 1 tablespoon soy sauce light
- 1 tablespoon dark soy sauce
- 1 teaspoon granulated sugar
- ½ teaspoon five-spice powder
- 1 teaspoon rosé wine or Shaoxing wine, Chinese
Ground pork
- 200 g ground pork
- 1 tablespoon soy sauce light
- 1 ½ tablespoon dark soy sauce
- 1 ½ teaspoon granulated sugar
- ¼ teaspoon five-spice powder
- ½ white onion diced
- 3 cloves garlic minced
- ½ C water cold
- 1 tablespoon cornstarch
- ¼ teaspoon black pepper
For assembling
- ½ C chicken broth warmed
- 4 teaspoon soy sauce light
- 400 g ramen noodles cooked
- 4 talks Chinese chives chopped
- 2-3 green onions sliced
- mushrooms cooked, optional
- 4 cloves garlic finely minced or grated with a microplane
- nori seaweed
- 4 egg or hardboiled eggs, yolk
Additional seasonings
- furikake
- shichimi togarashi or chili flakes
- Chinese black vinegar
Instructions
Cook the pork belly:
- Place the pork belly into a large cold frying pan and bring to medium heat-high heat.
- Pan-fry on both sides until cooked through, about 4-5 minutes.
- Add in the light and dark soy sauce, sugar, 5-spice powder and Chinese rose wine.
- Give everything a stir, until the sugar has dissolved. Give it a taste and adjust if necessary.
- Remove from heat.
- Transfer to a bowl and cover with a lid.
Cook the ground pork:
- Using the same frying pan, heat it up over medium heat and if there is residual grease from the pork belly, add in the onion and garlic. If not, add in 1 tablespoon of avocado/vegetable oil first before adding in the onion and garlic.
- Stir fry the onion and garlic for about 1-2 minutes, and then add in the ground pork.
- Use a spatula or wooden spoon to break up the pork.
- Next, add in the light and dark soy sauce, and sugar.
- In a small bowl, combine cold water and cornstarch. Give it a stir to dissolve.
- Add in the cornstarch slurry and bring the mixture to a boil.
- Add in the black pepper and give it stir. Give it a taste and adjust if necessary.
- Remove from heat and cover with lid.
Assemble:
- To a bowl, add 2 tablespoon chicken broth and 1 teaspoon soy sauce.
- Add a portion of cooked ramen noodles.
- Garnish with the Chinese chives, green onions, mushrooms (or bamboo shoots), seaweed/nori, and hot ground pork.
- Top the ground pork with the raw egg yolk (or boiled egg).
- Add a sprinkle of furikakke and/or shichimi togarashi and a drizzle of Chinese black vinegar if you like.
- Poke the raw egg and give the noodle mixture a stir before enjoying immediately.
- Repeat with the remaining bowls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 809 kcal
% Daily Value*
| Calories | 809kcal | 40% |
| Carbohydrates | 74g | 25% |
| Protein | 28g | 56% |
| Fat | 45g | 69% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 249mg | 83% |
| Sodium | 3685mg | 154% |
| Potassium | 541mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 342IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 90mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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