Pork Belly Miso Ramen Recipe

Prepare and Sear

Pat pork belly slabs dry. Heat 1 tbs vegetable oil in a heavy skillet over medium-high heat. Sear pork belly 2–3 minutes per side until browned and caramelized. Transfer to a plate.

Braise

In the same skillet, add 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp brown sugar, 2 smashed garlic cloves, 1 tbsp sliced ginger and 1 cup water. Stir to dissolve sugar and scrape browned bits. Return pork belly to the pan, bring to a simmer, cover and reduce heat to low. Braise gently 45–60 minutes until tender and fork‑tender, turning once halfway. If liquid reduces too much, add a splash of water.

Cool and Slice

Remove pork from braising liquid and let rest 10 minutes. Slice into 1/4" thick pieces. Reserve braising liquid for finishing or discard excess. Keep warm.

Aromatics

In a large pot, heat 1 tbs neutral oil and 1 tsp sesame oil over medium heat. Add sliced ginger, 3 smashed garlic cloves and the white parts of 2 scallions. Sauté 1–2 minutes until fragrant but not browned.

Build Broth

Add 8 cups pork or chicken stock and 1 cup dashi. Bring to a gentle simmer. Skim any foam. Reduce heat to low.

Miso & Season

In a small bowl, whisk together 6 tbs white miso and 2 tbs red miso with 1/2 cup warm broth until smooth. Stir miso mixture into the pot (do not boil after adding miso). Add 2 tbs soy sauce, 1 tbs mirin, 1 tbs sake and 1 tsp salt. Taste and adjust with remaining miso tare or salt as needed. Keep warm over very low heat.

Soft-Boiled Eggs (ajitsuke tamago)

Bring a small pot of water to a rolling boil. Gently lower 2 eggs and boil 6–7 minutes for jammy yolks. Immediately transfer to an ice bath 5 minutes. Peel and optionally marinate in 1/2 cup soy + 1/4 cup mirin + 1/4 cup water for 1–4 hours for flavor, then halve.

Vegetables & Corn

Blanch bok choy or spinach in boiling water 30–45 seconds until bright green, then shock in ice water or drain. Briefly sauté corn in a dry skillet 1–2 minutes to warm if desired.

Noodles

Bring a separate pot of water to a rolling boil. Cook 12 oz fresh ramen noodles according to package (typically 1–3 minutes) until just tender. Drain and divide between two bowls (or four smaller bowls for more toppings).

Assemble Bowls

Ladle hot miso broth over noodles (about 2 cups per serving). Arrange sliced pork belly, halved eggs, bok choy/spinach, corn, pickled bamboo shoots and nori strips on top. Sprinkle with sliced scallions and toasted sesame seeds. Drizzle a little chili oil and 1/2 tsp toasted sesame oil per bowl to finish.

Taste each bowl and adjust with extra soy, miso tare, or salt if needed. Serve immediately while hot so noodles and broth stay at ideal texture. Provide extra chili oil and soy at the table.