Belly Bowl Recipe

1. Build the broth

In a large pot, combine chicken stock, water, sliced ginger, smashed garlic, and bonito flakes (if using). Bring to a gentle simmer over medium heat.

2. Reduce heat to low and let simmer for 10 minutes to infuse flavors. Skim any foam that rises to the surface.

3. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Return the strained broth to the pot and place over low heat.

4. Stir in soy sauce, mirin, sesame oil, salt and black pepper. Taste and adjust seasoning; keep warm on very low heat while you prepare other components.

5. Render and brown the meats

Heat a large skillet over medium heat and add neutral oil. When shimmering, add pork belly pieces in a single layer (do not overcrowd; cook in batches if needed). Cook 5–7 minutes, stirring occasionally, until browned and some fat has rendered.

6. Push pork to one side of the pan and add bacon pieces. Cook 4–5 minutes, stirring, until bacon is browned and slightly crisp.

7. Add sliced sausage to the pan and cook 2–3 minutes until heated through and edges are lightly browned. Spoon off and reserve about 1 tablespoon of rendered fat in the pan (optional) for extra flavor; transfer meats to a plate lined with paper towel.

8. Soft-boiled eggs

Bring a small pot of water to a gentle boil. Carefully lower eggs into the water and boil for 6 minutes for jammy yolks. Immediately transfer eggs to an ice bath for 3–4 minutes. Peel, halve, and sprinkle with a little salt and rice vinegar (mix 1 tsp vinegar with a pinch of salt and brush on cut sides) to brighten flavor.

9. Cook noodles

While the eggs cook, bring the strained broth to a simmer and, in a separate pot, boil fresh or dried ramen noodles according to package directions (usually 2–4 minutes for fresh, 4–5 for dried). Drain noodles and divide between two serving bowls.

10. Ladle hot broth over the noodles, about 2.5–3 cups per bowl, leaving space for toppings.

11. Arrange warmed pork belly, bacon, and sausage over the noodles (about half the meat per bowl). Spoon a bit of the reserved pan juices over the meat for added richness.

12. Place one halved soft-boiled egg in each bowl. Add bean sprouts, corn, sliced green onions, and nori strips. Sprinkle toasted sesame seeds and drizzle with chili oil if using.

13. Serve immediately. Provide extra soy sauce, chili oil, or sesame oil at the table for individual adjustment.