Umami Bomb Miso-Glazed Pork Belly Ramen
Umami Bomb Miso-Glazed Pork Belly Ramen
Ingredients
For the Miso-Glazed Pork Belly
- 1 1/2 pounds pork belly, skin removed, cut into 1 1/2-inch cubes
- 1/4 cup sake
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1/4 cup red miso paste
- 2 tablespoons light brown sugar, packed
- 2 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup water
- 1 tablespoon vegetable oil
For the Ramen Broth
- 6 cups chicken broth, low sodium
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 tablespoons white miso paste
- 1 teaspoon sesame oil
- 1 garlic, clove, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, white and light green parts, thinly sliced
For the Ramen Assembly
- 4 packages ramen noodles, fresh or dried
- 4 large eggs
- 4 baby bok choy, heads, halved lengthwise
- 4 ounces shiitake mushrooms, sliced
For Garnish
- 2 green onions, dark green parts, thinly sliced
- 2 nori sheets, cut into thin strips
- 1 tablespoon toasted sesame seeds
- 1 teaspoon chili oil, or to taste
Instructions
- 1
Prepare the Miso-Glazed Pork Belly: In a medium bowl, whisk together sake, mirin, soy sauce, red miso paste, light brown sugar, minced garlic, and grated ginger until well combined. This is your miso glaze.
⏱️ 5 min
- 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork belly cubes and sear on all sides until golden brown, about 5-7 minutes. Drain off any excess fat.
⏱️ 10 min
- 3
Pour the prepared miso glaze over the seared pork belly. Add 1 cup of water. Bring to a simmer, then reduce heat to low, cover, and braise for 1 hour 30 minutes, or until the pork is fork-tender. Stir occasionally to prevent sticking.
⏱️ 90 min
- 4
While the pork belly braises, prepare the Ramen Broth: In a large pot, combine chicken broth, soy sauce, mirin, sake, white miso paste, sesame oil, minced garlic, grated ginger, and the white and light green parts of the green onions. Bring to a gentle simmer over medium heat, stirring until the miso paste is fully dissolved. Reduce heat to low and keep warm.
⏱️ 15 min
- 5
Prepare the Soft-Boiled Eggs: Bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for 6 1/2 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking. Once cooled, peel and halve them.
⏱️ 10 min
- 6
Cook the Noodles and Vegetables: Bring a separate large pot of water to a boil. Cook the ramen noodles according to package directions. In the last minute of cooking the noodles, add the halved baby bok choy and sliced shiitake mushrooms to blanch until tender-crisp. Drain the noodles and vegetables well.
⏱️ 5 min
- 7
Assemble the Ramen: Divide the cooked ramen noodles and blanched vegetables evenly among 4 large ramen bowls. Ladle the hot ramen broth over the noodles and vegetables.
⏱️ 5 min
- 8
Carefully place several pieces of miso-glazed pork belly into each bowl. Garnish each serving with halved soft-boiled eggs, thinly sliced dark green parts of green onions, strips of nori, toasted sesame seeds, and a drizzle of chili oil to taste. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Umami Bomb Miso-Glazed Pork Belly Ramen
Ingredients
For the Miso-Glazed Pork Belly
- 1 1/2 pounds pork belly, skin removed, cut into 1 1/2-inch cubes
- 1/4 cup sake
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1/4 cup red miso paste
- 2 tablespoons light brown sugar, packed
- 2 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup water
- 1 tablespoon vegetable oil
For the Ramen Broth
- 6 cups chicken broth, low sodium
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 tablespoons white miso paste
- 1 teaspoon sesame oil
- 1 garlic, clove, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, white and light green parts, thinly sliced
For the Ramen Assembly
- 4 packages ramen noodles, fresh or dried
- 4 large eggs
- 4 baby bok choy, heads, halved lengthwise
- 4 ounces shiitake mushrooms, sliced
For Garnish
- 2 green onions, dark green parts, thinly sliced
- 2 nori sheets, cut into thin strips
- 1 tablespoon toasted sesame seeds
- 1 teaspoon chili oil, or to taste
Instructions
- 1
Prepare the Miso-Glazed Pork Belly: In a medium bowl, whisk together sake, mirin, soy sauce, red miso paste, light brown sugar, minced garlic, and grated ginger until well combined. This is your miso glaze.
⏱️ 5 min - 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork belly cubes and sear on all sides until golden brown, about 5-7 minutes. Drain off any excess fat.
⏱️ 10 min - 3
Pour the prepared miso glaze over the seared pork belly. Add 1 cup of water. Bring to a simmer, then reduce heat to low, cover, and braise for 1 hour 30 minutes, or until the pork is fork-tender. Stir occasionally to prevent sticking.
⏱️ 90 min - 4
While the pork belly braises, prepare the Ramen Broth: In a large pot, combine chicken broth, soy sauce, mirin, sake, white miso paste, sesame oil, minced garlic, grated ginger, and the white and light green parts of the green onions. Bring to a gentle simmer over medium heat, stirring until the miso paste is fully dissolved. Reduce heat to low and keep warm.
⏱️ 15 min - 5
Prepare the Soft-Boiled Eggs: Bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for 6 1/2 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking. Once cooled, peel and halve them.
⏱️ 10 min - 6
Cook the Noodles and Vegetables: Bring a separate large pot of water to a boil. Cook the ramen noodles according to package directions. In the last minute of cooking the noodles, add the halved baby bok choy and sliced shiitake mushrooms to blanch until tender-crisp. Drain the noodles and vegetables well.
⏱️ 5 min - 7
Assemble the Ramen: Divide the cooked ramen noodles and blanched vegetables evenly among 4 large ramen bowls. Ladle the hot ramen broth over the noodles and vegetables.
⏱️ 5 min - 8
Carefully place several pieces of miso-glazed pork belly into each bowl. Garnish each serving with halved soft-boiled eggs, thinly sliced dark green parts of green onions, strips of nori, toasted sesame seeds, and a drizzle of chili oil to taste. Serve immediately.
⏱️ 5 min