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pork belly ramen with soft boiled eggs, green onions, and sesame seeds in a bowl
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Pork Belly Ramen

This homemade Pork Belly Ramen is quick and easy to make, right on the stovetop. It's served with rich comforting broth, crispy slices of pork, and tasty vegetables. The perfect restaurant quality meal that can be made at home.
Course dinner, lunch
Cuisine Japanese
Keyword pork belly ramen
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 600kcal
Author Brandi Crawford

Ingredients

  • 1 teaspoon olive oil
  • 1 pound pork belly Sliced into strips
  • 3 garlic cloves minced
  • 2 teaspoons ginger Fresh and minced; ¼ teaspoon if using ground
  • 1 cup sliced shiitake mushrooms
  • ½ cup grated carrots
  • 6 cups broth Any broth. I used chicken. Bone broth will add 20 grams of protein per serving.
  • 3-4 tablespoons soy sauce or liquid aminos soy sauce Start with 3 tablespoons. Adjust to taste if necessary after the dish has cooked.
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar I use unsweetened.
  • 6 oz Ramen Noodles You can use Ramen pasta noodles or 2 packages of Ramen Noodle Soup and discard the flavor packages
  • Soft or medium boiled eggs For topping

Instructions

  • Heat a Dutch oven (I use a 7 quart) or the pan/pot you plan to use to sear the pork belly on medium-high heat.
  • Add the olive oil and pork belly. Crispy pork belly will take some time to sear if you like it crisp. For soft pork belly you can sear each side for a few minutes. Once the pork belly has seared to your liking, remove it from the pot and set it aside.
    Be careful while cooking. Pork belly has a lot of fat and you want to avoid oil and grease popping onto you.
    1 teaspoon olive oil, 1 pound pork belly
  • Drain any excess fat from the pot. Pork belly is mostly fat. You should plan to have quite a bit of it here. I drain the excess and retain a tablespoon or more in the pot to lock in more flavor for the dish.
  • Adjust the heat to medium. Add the garlic, ginger, carrots, and mushrooms to the pot. Saute for a few minutes until the vegetables are soft.
    3 garlic cloves minced, 2 teaspoons ginger, 1 cup sliced shiitake mushrooms, ½ cup grated carrots
  • You should notice brown bits at the bottom of your pot. Leave those there to deglaze the pot. You deglaze the pot by slowly adding in the broth. Use a wooden spoon to break up the brown bits. These are loaded with pork belly flavor and will enhance the taste of the broth.
    6 cups broth
  • Add in the soy sauce, rice wine vinegar, and sesame oil. Stir to combine all of the ingredients. Cook the broth uncovered for 10 minutes or until the broth is nice and warm. Taste the broth repeatedly. Add any spices if necessary to suit your taste.
    3-4 tablespoons soy sauce or liquid aminos, 2 tablespoons sesame oil, 2 tablespoons rice wine vinegar
  • Add the noodles to the pot to cook and soften.
    6 oz Ramen Noodles
  • Serve the ramen with the cooked pork belly and boiled eggs.
    Soft or medium boiled eggs

Notes

  • Substitute pork belly for whatever you like.
  • If you're using pre-cooked pork belly you may just need to reheat it. Check out the instructions of what you purchased.
  • Using bone broth as opposed to standard broth will boost each serving to over 50 grams of protein.
  • White wine vinegar and apple cider vinegar can be substituted for rice wine vinegar. The dish will not taste the same and rice wine vinegar is recommended.
  • Peanut oil is a substitute for sesame oil, but the flavor of the dish will not taste the same.
  • You can substitute and add any veggies you like.

Nutrition

Serving: 1serving | Calories: 600kcal | Carbohydrates: 32g | Protein: 32g | Fat: 43g