Pork Belly Ramen Recipe

Prepare and Sear

Pat the pork belly dry. Rub 1 tbs of vegetable oil over the surface. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork belly on all sides until well browned, about 8–10 minutes total, using tongs to rotate. Remove and set aside.

Braise

Reduce heat to medium. In the same pot, add mirin and sake to deglaze, scraping browned bits for 1 minute. Add soy sauce, brown sugar, smashed garlic, sliced ginger, scallion whites, and 1.5 L water. Return pork belly to the pot so it is mostly submerged. Bring to a simmer, then reduce to very low and cover partially. Simmer gently for 2.5–3 hours, turning the pork 1–2 times so it braises evenly, until very tender and easily pierced with a fork.

Finish and Chill

Carefully remove pork belly and strain braising liquid into a container (reserve). Cool pork slightly, then wrap tightly in plastic wrap and refrigerate for at least 2 hours (or overnight) to firm for easier slicing. Reserve 120–200 ml of braising liquid to add to the broth for seasoning when assembling bowls.

Rehydrate Dried Shiitake

Place dried shiitake in 250 ml hot water and steep 20–30 minutes until softened. Reserve both mushrooms and soaking liquid (strain to remove grit) and add to stock as part of the dashi/chicken base.

Build Broth

In a large pot, combine 2.5 L dashi or low-sodium chicken stock, the reserved shiitake soaking liquid, and sliced fresh shiitake. Bring to a gentle simmer for 10–15 minutes to extract mushroom flavor.

Emulsify Miso

Reduce heat to low. In a small bowl, whisk white and red miso with 4–6 tbs of warm broth until smooth (this prevents lumps). Stir miso slurry into the pot. Add 2 tbs soy sauce, 1 tbs mirin, 1 tbs sesame oil, and 1 tsp salt. Taste and adjust—if using reserved braising liquid from the pork, add 120–200 ml now to introduce pork-savory notes. Keep broth warm but do not boil after miso is added (boiling can break miso and alter flavor).

Combine neutral oil and sesame oil in a small heatproof bowl with the minced garlic and chili flakes placed in a separate heatproof container. Warm the oil in a small saucepan over medium heat until it shimmers but is not smoking (about 180°C / 355°F). Carefully pour the hot oil over the garlic and chili flakes to sizzle and bloom the aromatics. Let cool for 5 minutes, then stir in toasted sesame seeds and sliced scallion greens. Transfer to a jar and let sit at room temperature. Use 1 tbs per bowl or to taste.

Soft-Boiled Eggs (Ajitsuke Tamago-style)

Bring a medium pot of water to a rolling boil. Lower eggs gently into boiling water and cook for 6:30–7:00 minutes for jammy yolks (adjust by altitude). Meanwhile prepare an ice bath with the ice provided. When time is up, transfer eggs to the ice bath for 5 minutes to stop cooking. Peel carefully. (Optional: Marinate peeled eggs in 100 ml reserved braising liquid + 50 ml soy sauce for 4–6 hours or overnight for extra flavor.)

Cook Noodles

Bring a separate large pot of water to a rolling boil. Cook ramen noodles according to package instructions (usually 2–4 minutes for fresh, 4–5 for dried) until just tender. Drain and rinse very briefly under warm water only if they’re likely to clump; ideally serve immediately so noodles remain springy.

Slice the chilled pork belly into 6–8 mm thick slices. Reheat slices briefly in a pan with a little of the reserved braising liquid or in the warm broth for 1–2 minutes to warm through.

Ladle about 600 ml of hot miso-shiitake broth into each bowl (adjust to bowl size). Add one portion of cooked noodles. Top with 2–3 slices of warmed pork belly, half a soft-boiled egg, a handful of sliced fresh shiitake, optional menma or bean sprouts, sliced scallions, a sheet or strip of nori, and a drizzle (about 1 tps) of sesame oil. Finish with 1 tbs chili-garlic oil or to taste and a sprinkle of toasted sesame seeds.

Serve immediately while hot. Leftover broth will keep refrigerated up to 3 days; pork braise and eggs keep refrigerated up to 4 days.