Spicy Pork Belly Umami Bomb Ramen
Spicy Pork Belly Umami Bomb Ramen
Ingredients
For the Braised Pork Belly
- 1 1/2 pounds Pork belly, boneless, skin-on
- 1/2 cup Soy sauce
- 1/4 cup Mirin
- 1/4 cup Sake
- 2 tablespoons Granulated sugar
- 2 inches Fresh ginger, sliced
- 4 Garlic cloves, smashed
- 2 Scallions, whole, cut into 2-inch pieces
- 1 tablespoon Neutral oil, such as grapeseed or canola
For the Spicy Ramen Broth
- 6 cups Low sodium chicken stock
- 1/4 cup Red miso paste
- 2 tablespoons Gochujang
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 teaspoon Toasted sesame oil
- 1 inch Fresh ginger, sliced
- 2 Garlic cloves, smashed
- 4 Dried shiitake mushrooms
For the Ginger Scallion Sauce
- 1 cup Scallions, thinly sliced
- 1/2 cup Fresh ginger, finely minced
- 1/4 cup Neutral oil, such as grapeseed or canola, heated
- 1 tablespoon Soy sauce
- 1 teaspoon Rice vinegar
- 1/2 teaspoon Salt
For Assembly and Garnish
- 4 Fresh ramen noodles, servings
- 4 Large eggs
- 1 cup Kimchi, chopped
- 2 Nori sheets, cut into thin strips
- 1 tablespoon Toasted sesame seeds
- 2 tablespoons Chili oil, for drizzling
- 1/2 cup Scallions, thinly sliced, green parts only
Instructions
- 1
Prepare the Braised Pork Belly: Pat the pork belly dry with paper towels. Heat 1 tablespoon of neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork belly on all sides until deeply golden brown, about 3-4 minutes per side. Remove pork belly and set aside.
⏱️ 15 min - 2
Deglaze the pot with soy sauce, mirin, and sake. Add the granulated sugar, 2-inch slices of ginger, smashed garlic cloves, and 2-inch pieces of scallions. Return the pork belly to the pot. Add enough water to barely cover the pork belly (about 4-5 cups). Bring to a boil, then reduce heat to low, cover, and simmer for 2 1/2 to 3 hours, or until the pork belly is fork-tender. Turn the pork belly every 30 minutes to ensure even cooking.
⏱️ 180 min - 3
Once cooked, carefully remove the pork belly from the braising liquid. Strain the braising liquid through a fine-mesh sieve and reserve. Allow the pork belly to cool slightly, then wrap tightly in plastic wrap and refrigerate for at least 1 hour (or ideally overnight) to firm up, which makes slicing easier. Skim any excess fat from the chilled braising liquid.
⏱️ 60 min - 4
Prepare the Spicy Ramen Broth: In a large pot, combine chicken stock, 1-inch sliced ginger, smashed garlic cloves, and dried shiitake mushrooms. Bring to a simmer over medium heat and cook for 20 minutes. Remove ginger, garlic, and mushrooms. In a small bowl, whisk together the red miso paste, gochujang, 2 tablespoons soy sauce, fish sauce, and toasted sesame oil until smooth. Whisk this mixture into the simmering broth until fully incorporated. Keep the broth warm over low heat.
⏱️ 25 min - 5
Make the Ginger Scallion Sauce: In a medium heatproof bowl, combine the thinly sliced scallions, finely minced ginger, soy sauce, rice vinegar, and salt. Heat the 1/4 cup neutral oil in a small saucepan until shimmering (around 350-375°F). Carefully pour the hot oil over the scallion-ginger mixture. It will sizzle. Stir well to combine. Set aside.
⏱️ 10 min - 6
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 exactly 6 1/2 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking. Once cool, peel carefully.
⏱️ 10 min - 7
Assemble the Ramen: Slice the chilled pork belly into 1/4-inch thick pieces. In a non-stick pan, sear the pork belly slices over medium-high heat until crispy and caramelized on both sides. Meanwhile, cook the fresh ramen noodles according to package directions, typically 1-2 minutes for fresh noodles. Drain well.
⏱️ 10 min - 8
Divide the cooked noodles among 4 large ramen bowls. Ladle the hot spicy ramen broth over the noodles. Arrange 3-4 slices of crispy pork belly in each bowl. Halve the soft-boiled eggs and place one half in each bowl. Top generously with chopped kimchi, a spoonful of Ginger Scallion Sauce, thin strips of nori, toasted sesame seeds, and thinly sliced scallions. Drizzle with chili oil to your desired level of spice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Pork Belly Umami Bomb Ramen
Ingredients
For the Braised Pork Belly
- 1 1/2 pounds Pork belly, boneless, skin-on
- 1/2 cup Soy sauce
- 1/4 cup Mirin
- 1/4 cup Sake
- 2 tablespoons Granulated sugar
- 2 inches Fresh ginger, sliced
- 4 Garlic cloves, smashed
- 2 Scallions, whole, cut into 2-inch pieces
- 1 tablespoon Neutral oil, such as grapeseed or canola
For the Spicy Ramen Broth
- 6 cups Low sodium chicken stock
- 1/4 cup Red miso paste
- 2 tablespoons Gochujang
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 teaspoon Toasted sesame oil
- 1 inch Fresh ginger, sliced
- 2 Garlic cloves, smashed
- 4 Dried shiitake mushrooms
For the Ginger Scallion Sauce
- 1 cup Scallions, thinly sliced
- 1/2 cup Fresh ginger, finely minced
- 1/4 cup Neutral oil, such as grapeseed or canola, heated
- 1 tablespoon Soy sauce
- 1 teaspoon Rice vinegar
- 1/2 teaspoon Salt
For Assembly and Garnish
- 4 Fresh ramen noodles, servings
- 4 Large eggs
- 1 cup Kimchi, chopped
- 2 Nori sheets, cut into thin strips
- 1 tablespoon Toasted sesame seeds
- 2 tablespoons Chili oil, for drizzling
- 1/2 cup Scallions, thinly sliced, green parts only
Instructions
- 1
Prepare the Braised Pork Belly: Pat the pork belly dry with paper towels. Heat 1 tablespoon of neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork belly on all sides until deeply golden brown, about 3-4 minutes per side. Remove pork belly and set aside.
⏱️ 15 min - 2
Deglaze the pot with soy sauce, mirin, and sake. Add the granulated sugar, 2-inch slices of ginger, smashed garlic cloves, and 2-inch pieces of scallions. Return the pork belly to the pot. Add enough water to barely cover the pork belly (about 4-5 cups). Bring to a boil, then reduce heat to low, cover, and simmer for 2 1/2 to 3 hours, or until the pork belly is fork-tender. Turn the pork belly every 30 minutes to ensure even cooking.
⏱️ 180 min - 3
Once cooked, carefully remove the pork belly from the braising liquid. Strain the braising liquid through a fine-mesh sieve and reserve. Allow the pork belly to cool slightly, then wrap tightly in plastic wrap and refrigerate for at least 1 hour (or ideally overnight) to firm up, which makes slicing easier. Skim any excess fat from the chilled braising liquid.
⏱️ 60 min - 4
Prepare the Spicy Ramen Broth: In a large pot, combine chicken stock, 1-inch sliced ginger, smashed garlic cloves, and dried shiitake mushrooms. Bring to a simmer over medium heat and cook for 20 minutes. Remove ginger, garlic, and mushrooms. In a small bowl, whisk together the red miso paste, gochujang, 2 tablespoons soy sauce, fish sauce, and toasted sesame oil until smooth. Whisk this mixture into the simmering broth until fully incorporated. Keep the broth warm over low heat.
⏱️ 25 min - 5
Make the Ginger Scallion Sauce: In a medium heatproof bowl, combine the thinly sliced scallions, finely minced ginger, soy sauce, rice vinegar, and salt. Heat the 1/4 cup neutral oil in a small saucepan until shimmering (around 350-375°F). Carefully pour the hot oil over the scallion-ginger mixture. It will sizzle. Stir well to combine. Set aside.
⏱️ 10 min - 6
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 exactly 6 1/2 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking. Once cool, peel carefully.
⏱️ 10 min - 7
Assemble the Ramen: Slice the chilled pork belly into 1/4-inch thick pieces. In a non-stick pan, sear the pork belly slices over medium-high heat until crispy and caramelized on both sides. Meanwhile, cook the fresh ramen noodles according to package directions, typically 1-2 minutes for fresh noodles. Drain well.
⏱️ 10 min - 8
Divide the cooked noodles among 4 large ramen bowls. Ladle the hot spicy ramen broth over the noodles. Arrange 3-4 slices of crispy pork belly in each bowl. Halve the soft-boiled eggs and place one half in each bowl. Top generously with chopped kimchi, a spoonful of Ginger Scallion Sauce, thin strips of nori, toasted sesame seeds, and thinly sliced scallions. Drizzle with chili oil to your desired level of spice.
⏱️ 5 min