Spicy Pork Belly Ramen
Spicy Pork Belly Ramen
Ingredients
For the Braised Pork Belly (Chashu)
- 1 1/2 pounds pork belly, skin-on, rolled and tied with butcher's twine
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1 cup water
- 2 tablespoons granulated sugar
- 2 inch ginger, piece, sliced
- 4 garlic, cloves, smashed
- 2 green onions, white parts, roughly chopped
For the Spicy Ramen Broth
- 6 cups chicken broth, low sodium
- 2 tablespoons gochujang
- 1 tablespoon gochugaru, or to taste
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 garlic, cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons miso paste, red or white
For the Ramen Bowls
- 4 ramen noodles, packages, fresh or dried
- 4 soft-boiled eggs, halved
- 2 bok choy, heads, quartered lengthwise
- 1 cup corn, fresh or frozen
For Garnish
- 2 green onions, thinly sliced green parts
- 2 nori sheets, cut into strips
- 1 tablespoon sesame seeds
- 1 tablespoon chili oil, or to taste, as needed
Instructions
- 1
Prepare the Pork Belly: Roll the pork belly tightly and tie it securely with butcher's twine. In a Dutch oven or heavy-bottomed pot, combine the soy sauce, mirin, sake, water, granulated sugar, sliced ginger, smashed garlic, and chopped white parts of the green onions. Bring the mixture to a gentle simmer over medium heat.
⏱️ 10 min
- 2
Braise the Pork Belly: Carefully add the tied pork belly to the simmering liquid, ensuring it is mostly submerged. If not, add a little more water. Cover the pot and reduce the heat to low. Simmer gently for 1 1/2 hours, turning the pork belly every 30 minutes to ensure even cooking.
⏱️ 90 min
- 3
Cool and Chill Pork Belly: Remove the pork belly from the braising liquid. Strain the liquid through a fine-mesh sieve and reserve it for later use (it can be added to the broth or used for other dishes). Let the pork belly cool slightly, then refrigerate for at least 30 minutes, or ideally several hours/overnight, to firm up. This makes it much easier to slice neatly.
⏱️ 30 min
- 4
Prepare the Broth Base: In a large pot, combine the chicken broth, gochujang, gochugaru, soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
⏱️ 10 min
- 5
Add Miso: Reduce the heat to low. Whisk in the miso paste until it is fully dissolved. Keep the broth warm over low heat, but do not allow it to boil after adding the miso, as this can diminish its flavor.
⏱️ 2 min
- 6
Cook Noodles and Vegetables: While the broth is simmering, cook the ramen noodles according to their package directions in a separate pot of boiling water. In the last 2 to 3 minutes of noodle cooking, add the quartered bok choy and corn to the pot to blanch. Drain the noodles and vegetables thoroughly.
⏱️ 5 min
- 7
Slice and Sear Pork Belly: Once the pork belly is firm, remove the butcher's twine and slice it into 1/4-inch thick pieces. For an extra layer of flavor and texture, you can quickly sear the sliced pork belly in a hot pan until slightly crispy on the edges.
⏱️ 8 min
- 8
Assemble the Bowls: Divide the cooked ramen noodles and blanched vegetables evenly among 4 large ramen bowls. Ladle the hot spicy broth generously over the noodles and vegetables.
⏱️ 3 min
- 9
Garnish and Serve: Arrange the sliced pork belly and halved soft-boiled eggs on top of each bowl. Garnish with thinly sliced green onions, nori strips, sesame seeds, and a drizzle of chili oil, if desired. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Pork Belly Ramen
Ingredients
For the Braised Pork Belly (Chashu)
- 1 1/2 pounds pork belly, skin-on, rolled and tied with butcher's twine
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1 cup water
- 2 tablespoons granulated sugar
- 2 inch ginger, piece, sliced
- 4 garlic, cloves, smashed
- 2 green onions, white parts, roughly chopped
For the Spicy Ramen Broth
- 6 cups chicken broth, low sodium
- 2 tablespoons gochujang
- 1 tablespoon gochugaru, or to taste
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 garlic, cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons miso paste, red or white
For the Ramen Bowls
- 4 ramen noodles, packages, fresh or dried
- 4 soft-boiled eggs, halved
- 2 bok choy, heads, quartered lengthwise
- 1 cup corn, fresh or frozen
For Garnish
- 2 green onions, thinly sliced green parts
- 2 nori sheets, cut into strips
- 1 tablespoon sesame seeds
- 1 tablespoon chili oil, or to taste, as needed
Instructions
- 1
Prepare the Pork Belly: Roll the pork belly tightly and tie it securely with butcher's twine. In a Dutch oven or heavy-bottomed pot, combine the soy sauce, mirin, sake, water, granulated sugar, sliced ginger, smashed garlic, and chopped white parts of the green onions. Bring the mixture to a gentle simmer over medium heat.
⏱️ 10 min - 2
Braise the Pork Belly: Carefully add the tied pork belly to the simmering liquid, ensuring it is mostly submerged. If not, add a little more water. Cover the pot and reduce the heat to low. Simmer gently for 1 1/2 hours, turning the pork belly every 30 minutes to ensure even cooking.
⏱️ 90 min - 3
Cool and Chill Pork Belly: Remove the pork belly from the braising liquid. Strain the liquid through a fine-mesh sieve and reserve it for later use (it can be added to the broth or used for other dishes). Let the pork belly cool slightly, then refrigerate for at least 30 minutes, or ideally several hours/overnight, to firm up. This makes it much easier to slice neatly.
⏱️ 30 min - 4
Prepare the Broth Base: In a large pot, combine the chicken broth, gochujang, gochugaru, soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
⏱️ 10 min - 5
Add Miso: Reduce the heat to low. Whisk in the miso paste until it is fully dissolved. Keep the broth warm over low heat, but do not allow it to boil after adding the miso, as this can diminish its flavor.
⏱️ 2 min - 6
Cook Noodles and Vegetables: While the broth is simmering, cook the ramen noodles according to their package directions in a separate pot of boiling water. In the last 2 to 3 minutes of noodle cooking, add the quartered bok choy and corn to the pot to blanch. Drain the noodles and vegetables thoroughly.
⏱️ 5 min - 7
Slice and Sear Pork Belly: Once the pork belly is firm, remove the butcher's twine and slice it into 1/4-inch thick pieces. For an extra layer of flavor and texture, you can quickly sear the sliced pork belly in a hot pan until slightly crispy on the edges.
⏱️ 8 min - 8
Assemble the Bowls: Divide the cooked ramen noodles and blanched vegetables evenly among 4 large ramen bowls. Ladle the hot spicy broth generously over the noodles and vegetables.
⏱️ 3 min - 9
Garnish and Serve: Arrange the sliced pork belly and halved soft-boiled eggs on top of each bowl. Garnish with thinly sliced green onions, nori strips, sesame seeds, and a drizzle of chili oil, if desired. Serve immediately and enjoy!
⏱️ 2 min