Japanese · Dinner
Pork Belly Ramen Bowl
A rich Japanese noodle bowl built on a soy-miso pork broth, topped with braised pork belly slices, ramen noodles, a soft-boiled egg, wood ear mushroom, scallion and nori. Combines simmered aromatics, rendered pork fat and umami-dense seasonings for a deep, savoury, slurpable dinner course.
$6
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
712Calories
38.4gProtein
44.6gFat
41.2gCarbs
9.1gSugar
2.3gFiber
2540mgSodium
345mgChol
15.9gSat Fat
620mgPotassium
95mgCalcium
3.8mgIron
1.1mcgVitamin B12
3.5mgVitamin C
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Trim and pat dry the pork belly slab, smash the garlic clove, and slice the ginger and scallion for the braise.
2
Sear
Heat a heavy pot over medium-high heat without oil and sear the pork belly fat-side down for 3 minutes until deeply browned.
3
Braise
Add chicken stock, water, soy sauce, mirin, sake, garlic, ginger and white miso paste to the pot, bring to a boil, then reduce to low heat and braise covered for 75 minutes until the pork is fork-tender.
4
Rest
Lift the pork belly onto a plate and let it rest for 10 minutes until it firms up enough to slice cleanly into 4 pieces.
5
Reduce
Skim excess fat from the braising liquid, stir in sugar, and simmer uncovered over medium-low heat for 5 minutes until glossy.
6
Boil
In a separate pot of boiling water, lower the egg in gently and cook for 6.5 minutes until the white is set and yolk is jammy, then chill and peel.
7
Boil
Cook the ramen noodles in the same boiling water for 2 minutes until tender but springy to the bite, then drain well.
8
Build
Pour hot broth into a deep bowl, add drained noodles, then arrange sliced pork belly, halved egg, wood ear mushroom and nori on top, then scatter scallion.
9
Plate
Drizzle sesame oil over the bowl and serve immediately while the broth is steaming hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork belly
- 2 cup480ml chicken stock
- 1 cup240ml water
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tbsp2 tbsp sake
- 2 tbsp2 tbsp white miso paste
- 2 tsp2 tsp sugar
- 5 oz140g fresh ramen noodles
- 22 eggs
- 11 scallion
- 11 sheet nori
- 4 tbsp20g wood ear mushroom
- 2 clove2 clove garlic
- 11 inch (26g) fresh ginger
- 2 tsp2 tsp sesame oil
