Pork Belly Ramen Bowl

My easy pork belly ramen bowl recipe has a delicious full-bodied broth as well as tender ramen noodles and savory pork belly. The soy sauce and sesame give this Asian noodle bowl a rich, umami flavor that everyone will enjoy, and you can add all your favorite ramen toppings.

Jump to:

• Ramen Noodles With Crispy Pork Belly
• 🥘 Ingredients
• 🧂 Substitutions & Additions
• 🔪 How To Make Ramen With Pork Belly
• 💭 Tips & Notes
• 🥡 Storing & Reheating
• 🍜 More Delicious Asian Dishes
• 📖 Recipe Card
• 💬 Reviews

Ramen Noodles With Crispy Pork Belly

Upscale ramen has made its way into the spotlight in the last decade, and everyone is all for it. The delicious broth, crispy pork belly, hearty noodles, and all of the add-ins make this ramen bowl a hit.

The best part of ramen is the versatile tastes and textures. My recipe is a wonderful blend of flavors and as a result, you get a gorgeous bowl of ramen.

🥘 Ingredients

My pork belly ramen bowl calls for more than a few ingredients. However, if you are well-versed in Asian dishes, you may have what you need in your pantry already.

• Butter - 1 tablespoon, butter lends great fat and flavor, but you can use canola or grapeseed oil in place of it!
• Sesame Oil - 1 teaspoon, this is a staple in Asian cooking and has a toasty flavor, if you do not have any, here are some substitutions.
• Pork Belly - 1½ pounds, cooked until the fat renders and the pork is crisped up. Here's my recipe for my perfect Air Fryer Pork Belly that I like to use! If you are unable to find a whole pork belly, most stores sell it pre-sliced.
• Ginger - 2 tablespoons, freshly grated or finely minced, ginger provides a great floral flavor, you can use ½ tablespoon of ground ginger if need be.
• Garlic - 2 teaspoons, minced, you can use ½ teaspoon of garlic powder if you do not have whole garlic on hand.
• Chicken Broth - 4 cups, while I like to use chicken broth, you can use ham or even beef stock!
• Soy Sauce - ⅓ cup, I use regular sodium soy sauce, but you can use the less-sodium soy sauce or use one of my own substitutions!
• Hoisin Sauce - 2 tablespoons, hoisin sauce has a sweet and savory flavor. However, the same amount of oyster sauce with a pinch of sugar or a few drops of honey instead.
• Rice Vinegar - 2 tablespoons, if you do not have rice vinegar, I have a list of substitutions that work perfectly!
• Ramen Noodles - 9 ounces, this is the equivalent of 3 packages, just discard the seasoning packets!

🧂 Substitutions & Additions

• Hard or soft boiled egg - You will want to boil enough for each serving to have 1-2 halves.
• Chili Paste - 2 tablespoons, if you want to give your ramen a little spicy kick, chili paste works perfectly. Either cooked into the broth or just a little dollop in the center of your prepared bowl.
• Sriracha - 1 tablespoon, I like to squirt a fun swirl or circle of sriracha on the top of my ramen bowl right before I serve it, to add a lovely punch of spice.
• Shiitake Mushrooms - ¼ cup, I use fresh, sliced shiitake mushrooms, but if you are unable to find them, fresh sliced button or portabello mushrooms are wonderful substitutes.
• Carrots - ½ cup shredded, I like to use shredded because the hot broth tends to slightly wilt them. However, you can always thinly slice the carrots into coins or strips.
• Green Onions - ½ cup sliced, adds a pop of color to the dish as well as a nice pungent, but not overpowering onion flavor. You can use chives if you prefer a lighter onion flavor.
• Sesame Seeds - to taste, you can use traditional, black or even toasted sesame seeds.
• Bok Choy Leaves - to taste, if your local market does not have bok choy, baby bok choy, spinach or even kale are great substitutes.

🔪 How To Make Ramen With Pork Belly

While the ingredient list may be long, there are only 4 steps in my recipe to bring you a creative, crave-able meal. You will only need a large pot, a small pot, a kitchen knife, tongs, and a ladle.

1. Heat up your pork. In a large skillet over medium heat, melt the 1 tablespoon of butter with 1 teaspoon of sesame oil, until it begins to bubble slightly. Add in the cooked 1½ pound of pork belly pieces and brown for 2-3 minutes. Use tongs to transfer the pork to a plate or platter, set it aside.
2. Complete your broth. Add the 1 tablespoon of ginger and 2 teaspoons of garlic to the pan juices from that delicious pork, and saute for about a minute before you add the remaining broth ingredients - 4 cups of chicken broth, ⅓ cup soy sauce, 2 tablespoons of hoisin sauce, and 2 tablespoons of rice vinegar. Whisk together and bring to a low boil or simmer then reduce the heat to low to keep the broth warm while building the flavors.
3. Cook those noodles! While the broth is simmering, bring a small pot of water to a boil. Cook the 9 ounces of ramen noodles for about 2½ to 3 minutes at a high boil. Remove from heat when the noodles are tender, then drain and rinse in a strainer under cold water.
4. Assemble. Construct your delicious ramen bowl by portioning out noodles into bowls, then carefully ladle the broth over them. Add any optional ingredients, like a soft-boiled egg, 2 tablespoons chili paste, 1 tablespoon sriracha, ¼ cup shiitake mushrooms, ½ cup shredded or julienne carrots, ½ cup sliced green onions, white or black sesame seeds, bok choy leaves, if you desire, and stir, or use them as toppings for garnish! (*See notes.)

💭 Tips & Notes

• The optional shiitake mushrooms can be rehydrated by cooking with the broth. If you can find fresh shiitakes, that is also a great option.
• Additions to the broth like either chili paste or sriracha can be added when combining the broth ingredients. Other optional ingredients (apart from the egg) can be added at the end or cooked briefly in the broth if desired.
• If you prefer a soft-boiled egg, cook your ramen noodles as directed above. Allow the broth and noodles to set aside while you boil the eggs for 6 ½ minutes. Plunge into an ice bath and peel as soon as the eggs are comfortable to handle, between 30 seconds to a minute.

🥡 Storing & Reheating

To store your leftover ramen, pour noodles and broth into an airtight container. The toppings can go into separate airtight containers, and everything but the eggs will last up to 5 days. The eggs will last up to 3 days.

Reheating

For reheating, pour the broth into a skillet or small pot on medium-high heat. When the broth comes to a boil, carefully pour the noodles into the broth and turn the heat down to medium-low. Simmer until noodles are heated, pour into a bowl and top with any leftover toppings.

🍜 More Delicious Asian Dishes

• Asian Cucumber Salad
• Seared Ahi Tuna Steaks
• Sweet Potato Sushi
• Air Fryer Frozen Potstickers
• Teriyaki Chicken Stir Fry
• Beef with Garlic Sauce

📖 Recipe Card