This pork belly ramen is the kind of bowl that feels restaurant-quality, but you can absolutely make it at home when you want something a little special.
WHY YOU'LL LOVE THIS RAMEN
This recipe has everything you want in a really good bowl of ramen. It has rich and tender pork, comforting broth, and the noodles and toppings are warm and satisfying.
INGREDIENTS
Here is what you'll need for the pork belly and broth: Sesame oil, Pork belly, Garlic paste, Ginger paste, Soy sauce, Mirin, Brown sugar, Chinese five spice, Chicken broth, White miso paste
In a Dutch oven over medium-high heat, add the sesame oil. Once hot add the pork belly. Sear it until a brown crust forms, about 2 to 3 minutes per side. Set aside.
STEP 1: SEAR THE PORK BELLY
STEP 2: BUILD THE BRAISING LIQUID
In the same pot, add the garlic paste, ginger paste, and Chinese five spice. Cook for 1 to 2 minutes. Pour in the mirin, soy sauce, and brown sugar.
STEP 3: BRAISE THE PORK BELLY
Return the pork belly to the pot. Add enough water to just cover the pork. Cover and braise at 325°F for about 2 1/2 hours, or until the pork belly is very tender.
STEP 4: MAKE THE MISO BROTH
In a medium bowl, whisk the miso paste with 1/2 cup water. Heat the chicken broth in a large pot, then whisk in the miso slurry. Let it simmer gently.
STEP 5: COOK THE NOODLES
Cook the ramen noodles according to the package directions, being careful not to overcook them. Drain them well and divide them among serving bowls.
STEP 6: SLICE THE PORK BELLY AND ASSEMBLE
Remove the pork belly and slice. Ladle the broth over the noodles. Top with pork belly and toppings like soft-boiled eggs, scallions, and bean sprouts.
VARIATIONS
You can customize this recipe by adding sautéed mushrooms for savory depth, bok choy for extra greens, or chili oil and red pepper flakes for a spicy ramen.
STORAGE TIPS
You'll want to store the broth, pork belly, noodles, and toppings separately for the best texture. Refrigerate the broth and pork belly for 4 days, and reheat them on the stove.
GET THE FULL RECIPE
Want the full ingredients list and pro tips? Click "full recipe here" or swipe up for the recipe.