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!
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Instructions
Melt the butter with sesame oil over medium heat in a large skillet until it just begins to bubble then add the pieces of cooked pork belly. Warm until lightly browned, about 2-3 minutes. Use tongs to transfer your pork belly to a plate. Set aside.
Saute ginger and garlic in the pork belly pan juices over medium heat for a minute. Then add the remaining liquid ingredients: chicken broth, soy sauce, hoisin sauce, and rice vinegar. Whisk the broth ingredients to combine, bring to a low boil, and reduce the heat to low to keep warm.
While you heat the broth bring a small saucepan of water to a rolling boil to cook the ramen noodles. Boil for 3 minutes then remove from heat once the noodles have reached your desired level of tenderness. Drain and rinse under cool running water.
Assemble your ramen bowls by portioning out the cooked noodles into bowls, and pouring the broth over them. Add any desired optional ingredients, or use the additional ingredients as toppings for garnish. (see notes)
Notes
The optional shiitake mushrooms can be rehydrated by cooking with the broth.
Additions to the broth like either chili paste or sriracha can be added when combining the broth ingredients. Other optional ingredients, with the exception of the egg, can be added at the end or cooked briefly in the broth if desired.
If you prefer a soft boiled egg, cook as directed above and allow the broth and noodles to set aside while you boil an egg (or more) for 6 ½ minutes. Plunge directly into an ice bath and peel as soon as the eggs are comfortable to handle, between 30 seconds to a minute.