Smoked Pork Belly Ramen Recipe
Smoked pork belly in miso broth, edamame, bokchoy, mushrooms, soft boiled egg, nori, scallions, microgreens, and ramen noodles.
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Ingredients
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Pork Belly
Miso Broth
Ramen Toppings
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Preheat your smoker to 225°F (107°C). Rub the pork belly with salt, black pepper, smoked paprika, and garlic powder. Place it in the smoker for about 3 to 4 hours, or until the internal temperature reaches 190°F (88°C). Remove from smoker and let it rest before slicing.
Miso Broth Preparation
- 2
Make the Miso Broth
In a large pot, combine water, miso paste, soy sauce, ginger, and the white parts of the scallions. Bring to a simmer over medium heat, stirring frequently until the miso paste is fully dissolved. Allow the broth to simmer for 15-20 minutes to enhance the flavors.
Ramen Assembly
- 3
Prepare Ramen and Toppings
Cook the ramen noodles according to package instructions. In the last few minutes of cooking, add the bok choy, mushrooms, and shelled edamame to the pot. Once everything is cooked, drain and divide the noodles and vegetables into bowls. Slice the smoked pork belly and arrange it on top.
- 4
- 5
Final Assembly
Ladle the miso broth over the ramen and toppings in each bowl. Garnish with soft boiled egg halves, nori sheets, chopped green scallions, and microgreens. Serve immediately and enjoy your Smoked Pork Belly Ramen!