Pork Belly Miso Ramen Recipe

Roast the pork bones (optional but recommended): preheat oven to 425°F (220°C). Place pork bones on a sheet tray and roast 30–40 minutes until browned. This deepens flavor.

Blanch bones to remove impurities: place roasted (or raw) bones in a large stockpot, cover with cold water, bring to a rolling boil 10 minutes, then drain and rinse bones and pot to remove scum.

Return cleaned bones to the pot and add 3 liters cold water. Add onion halves, smashed garlic, sliced ginger, scallion whites, and shiitake mushrooms.

Slow-simmer gently: bring to a simmer over medium heat, then reduce to low and simmer uncovered for 4–6 hours. Maintain a bare simmer (not a rolling boil) and skim any surface scum occasionally.

Add kombu and bonito for umami boost: with 20 minutes remaining, add kombu. After 10 minutes add bonito flakes, simmer 10 more minutes, then strain broth through a fine mesh sieve lined with cheesecloth into a clean pot. Discard solids.

Season the broth: stir in mirin, soy sauce, sake and kosher salt. Taste and adjust — broth should be rich and slightly savory but not overly salty, since tare (miso base) will add more seasoning.

Combine miso pastes: in a small bowl, whisk together white miso and red miso until smooth.

Create an emulsion: warm the chicken or neutral oil in a small pan over low heat, add sesame paste (or miso butter), grated garlic and ginger, and gently heat 30–45 seconds to bloom aromatics (do not brown).

Finish tare: remove from heat and whisk warmed oil mixture into the combined miso with mirin and soy sauce until a smooth, slightly loose paste forms. Set aside at room temperature.

Roll and tie (optional): if desired, roll the pork belly into a tight log and tie at 1–1.5 inch intervals with kitchen twine for uniform slices.

Sear pork belly: heat a heavy-bottomed skillet over medium-high, sear the pork belly on all sides until browned (2–3 minutes per side) to develop flavor.

Braise: place seared pork belly in a saucepan or deep skillet with soy sauce, mirin, sake, brown sugar, smashed garlic, sliced ginger, scallions, and 500 ml water. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently 60–90 minutes, turning occasionally, until pork is tender but still sliceable.

Cool in braising liquid: remove pan from heat and let pork cool in the braising liquid to absorb flavors (at least 30 minutes, or refrigerate overnight for deeper flavor). Reserve braising liquid for glazing or to thin tare if desired.

Slice for serving: remove twine (if used) and slice pork belly into 6–8 mm (1/4–1/3 inch) thick slices. If you chilled it, reheat slices briefly in a warm skillet or gently in warm broth before plating.

Prepare soft-boiled eggs (if not already): bring water to a gentle boil, add eggs and cook 6–7 minutes for jammy yolks. Transfer eggs to an ice bath, peel, and marinate in a mix of 60 ml soy sauce, 60 ml mirin and 60 ml water for 2–4 hours or overnight. Halve before serving.

Blanch vegetables: blanch bean sprouts and shredded cabbage or spinach in boiling water 30–45 seconds until just tender, then refresh in ice water and drain. Toss with a drop of sesame oil to season if desired.

Cook noodles: bring a large pot of water to a rolling boil. Add ramen noodles and cook according to package directions (usually 90 seconds to 3 minutes for fresh noodles). Drain quickly and rinse only if using dried noodles; otherwise drain and reserve briefly.

Warm tare and combine with broth: for each serving (approx. 600 ml finished soup), scoop 2–3 tbs miso tare into the bottom of the serving bowl. Ladle 500–600 ml hot strained broth into a saucepan and bring just to a simmer. Whisk a small ladle of hot broth into the tare to loosen, then pour the combined tare-broth back into the pot to incorporate and taste; adjust tare amount to preference.

Assemble bowls: place drained noodles into bowls. Pour miso-seasoned hot broth over the noodles. Arrange 3–4 slices of warm pork belly on top, add half a marinated egg, a handful of blanched bean sprouts and spinach/cabbage, a small spoon of corn and menma if using, a sheet of nori, sliced scallions, a sprinkle of toasted sesame seeds, and a drizzle of chili oil if desired.

Serve immediately: serve ramen hot so noodles remain springy. Provide extra tare or chili oil at the table for adjustment.