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Pork belly ramen

Recipe for an affordable, everyday ramen with pork belly, noodles, spring onions and eggs
Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Main Course
Cuisine Japanese
Servings 2

Ingredients
  

MEAT

  • 400 g boned pork belly
  • 1 tsp 5spice
  • 1 tsp salt
  • 1 tbsp sunflower oil
  • 200 g pork bones
  • 400 ml water

STOCK

  • 50 g spring onions
  • 50 g ginger
  • 1 large yellow onion
  • 8 cloves of garlic
  • 1 fresh red chili skip if you don't want heat
  • roast pork bones
  • 120-150 ml light soy sauce if using regular soy sauce try 80-110 ml
  • 1 tsp 5spice
  • handful (10 g) coriander leaves
  • 2 l water
  • 1/2 tbsp (7,5 ml) white vine vinegar

RAMEN

  • 2 eggs
  • 150 g noodles
  • pork belly
  • broth
  • spring onions
  • coriander leaves
  • sesame oil

Instructions
 

MEAT

  • Score the pork belly (skin side) into a diamond shape.
  • Mix together the 5spice, salt and oil and rub the meat.
  • Fry in a non stick pan, skin side down for 5 minutes over medium high heat. Flip and fry for 3 more minutes.
  • In the meantime bring water to a boil.
  • Cover a deep roasting pan with some aluminum foil, place the bones and meat on top and pour over with water. Roast for 50 minutes in an oven preheated to 170°C.
  • Take the meat out and let it cool slightly, then transfer to a fridge.

STOCK

  • Place the roasted bones in a deep pot, and the cooking liquid if any left. Add the coarsely chopped spring onion, sliced ginger (no need to peel), peeled whole garlic cloves, sliced onion, coarsely chopped chili, soy sauce, 5spice and coriander leaves. Pour over with water, cover with a lid and bring to a boil on a high heat.
  • When it starts to boil, reduce the heat to medium high and cook for 1 h.
  • Then uncover, add the vinegar and cook uncovered on a gentle simmer for 45 more minutes.
  • Drain the stock, taste and add some more soy sauce if necessary and return to lowest heat for 15 more minutes.

RAMEN

  • While the stock is cooking for the last 15 minutes, heat up some water in a small pot and when it starts boiling add the eggs, reduce to a simmer and cook for 7 minutes until medium soft boiled egg. If you want runny egg, cook for 5 minutes.
  • Take the meat out of the fridge, slice and add to the simmering stock. Cook for 5 minutes. Take the meat out and add the noodles in the stock. Cook according to instructions (3-5 minutes).
  • To assemble the ramen bowl first place the noodles in a deep, wide bowl. Add the pork belly slices and pour over with couple of ladles of stock. Place the egg on top and cut in half and sprinkle with some finely chopped spring onions and coriander leaves. Drizzle with sesame oil.