Equipment
Ingredients
pork belly
- 800 g pork belly, rolled, rindless
- 500 ml chicken stock
- 2 star anise
- 1 garlic, whole bulb
- 15 g ginger, peeled and sliced
- 6 g coriander seeds
ramen stock
- 500 ml pork or chicken stock
- 12 g miso paste
- 15 g ginger, sliced
- 3 garlic, sliced
- 15 ml ketjap manis
- 17 g gochujang
- 50 ml soy sauce
- 6 shiitake mushrooms, sliced
- 3 oyster mushrooms, sliced
- 6 broccoli, florets
- 4 sweet potatoes, unpeeled, thinly sliced
to serve
- 400 g thin egg noodles, cooked
- 4 egg, large
- 6 g cilantro, chopped
- 1 red chili, sliced
- 20 ml japanese chili oil
- 5 ml sesame oil
- 12 g crispy onions
- 7½ ml ketjap manis
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1581 kcal
- Protein
- 46 g
- Carbohydrates
- 75 g
- Fat
- 124 g
- Fiber
- 12 g
- Sugar
- 8 g
- Sodium
- 1893 mg
- Saturated Fat
- 43 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 56 g
- Polyunsaturated Fat
- 17 g
- Cholesterol
- 367 mg
- Potassium
- 1989 mg
- Calcium
- 208 mg
- Iron
- 7.0 mg
- Magnesium
- 184 mg
- Phosphorus
- 721 mg
- Zinc
- 6.3 mg
- Vitamin A
- 299 mcg
- Vitamin C
- 47 mg
- Vitamin D
- 2.0 mcg
- Vitamin E
- 1.9 mg
- Vitamin K
- 335 mcg
- Vitamin B6
- 1.3 mg
- Vitamin B12
- 2.2 mcg
- Thiamin
- 1.53 mg
- Riboflavin
- 1.87 mg
- Niacin
- 21.5 mg
- Folate
- 188 mcg
- Water
- 575 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Season the pork belly with salt. Heat an ovenproof frying pan over medium-high heat and sear the pork belly on all sides until deeply browned.
Add 500ml chicken stock, the whole garlic bulb, star anise, coriander seeds, and 15g sliced ginger to the pan. Poach at a low simmer for 1.5 to 2 hours until tender.
Remove the pork from the liquid and allow it to chill completely. Once cold, slice the pork belly into thin pieces.
In a large saucepan, combine 500ml stock, miso paste, 15g sliced ginger, 3 sliced garlic cloves, 15ml ketjap manis, gochujang, and soy sauce. Bring to a boil (100°C/212°F), then reduce heat and simmer for 30 minutes.
In a separate frying pan, fry the thinly sliced sweet potato over medium heat (175°C/350°F) until golden brown and crisp on both sides.
Strain the ramen stock through a fine mesh sieve and return the liquid to the saucepan. Add the sliced mushrooms, broccoli, and fried sweet potato to the stock and heat gently until the vegetables are just cooked.
Divide cooked noodles into four bowls and top with sliced pork belly. Ladle the hot stock and vegetables over the noodles. Garnish with a crispy fried egg, cilantro, red chili, crispy onions, sesame oil, and ketjap manis.
Chef's Notes
- For the most tender pork belly, ensure it's fully submerged in the poaching liquid and simmered gently, not boiled.
- Don't skip chilling the pork belly before slicing; this makes it much easier to achieve thin, uniform pieces.
- Taste and adjust the ramen stock seasoning before serving. The miso paste and soy sauce can vary in saltiness.
- For extra crispy sweet potatoes, ensure they are sliced very thinly and fried in hot oil, draining them well on paper towels immediately after cooking.
Storage
Refrigerator: 3 days — Store pork and broth separately for best texture.
Freezer: 1 month — Freeze broth only; noodles and garnishes do not freeze well.
Reheating: Reheat broth until boiling (100°C/212°F); add noodles and pork until warmed through.
Troubleshooting
Pork belly is tough or difficult to slice
Cause: The pork was not poached long enough or was sliced while still warm.
Fix: Warm the sliced pork briefly in the hot broth to soften the fat.
Prevention: Ensure the pork is fork-tender before removing from heat and chill thoroughly before slicing.
Broth is too salty
Cause: Over-reduction of the stock or high sodium content in the miso/soy sauce.
Fix: Dilute with a small amount of water or unsalted chicken stock.
Prevention: Taste the stock before the 30-minute simmer and adjust heat to prevent excessive evaporation.
Cultural Context
Ramen is a beloved Japanese noodle soup with a rich history, evolving from Chinese noodle dishes. This recipe elevates the classic with a rich, savory broth and tender, slow-braised pork belly, a popular ingredient in many Asian cuisines known for its succulent texture and deep flavor.
