Pork Belly Ramen Bowl Recipe

Pork Belly Ramen Bowl Recipe

Servings: 2

Ingredients

For the Broth:

• 4 cups chicken or pork bone broth
• 1 clove garlic, minced
• 1 small piece of ginger, sliced
• 1 tablespoon soy sauce
• 1 tablespoon mirin (optional, for sweetness)
• 1 teaspoon sesame oil

For the Toppings:

• 4 oz pork belly, sliced and cooked (roasted, pan-seared, or braised)
• 2 pasture-raised eggs (soft- or medium-boiled, peeled, and halved)
• 2 scallions, chopped
• 2 sheets of nori (seaweed)
• 1/2 cup mushrooms (shiitake or maitake), thinly sliced
• 1 teaspoon sesame seeds (optional)

For the Noodles:

• 2 servings ramen or rice noodles (cooked according to package instructions)

Instructions

1. Prepare the Broth:

   • In a pot, heat sesame oil over medium heat. Add minced garlic and sliced ginger, cooking until fragrant.
   • Pour in the broth and bring it to a simmer. Add soy sauce and mirin, adjusting the seasoning to taste. Simmer for 10-15 minutes, then remove the ginger slices.

2. Cook the Eggs:

   • Bring a small pot of water to a boil. Carefully lower the eggs into the water and cook for 6-7 minutes for a soft yolk or 8-9 minutes for a medium yolk.
   • Transfer the eggs to an ice bath to cool, then peel and slice in half.

3. Cook the Pork Belly:

   • If not pre-cooked, sear slices of pork belly in a pan until browned and slightly crispy on the edges. Alternatively, braise or roast it for a softer texture.

4. Cook the Noodles:

   • Boil the noodles according to the package instructions. Drain and divide into two serving bowls.

5. Assemble the Bowls:

   • Ladle the hot broth over the noodles in each bowl.
   • Arrange the toppings: pork belly slices, halved eggs, mushrooms, chopped scallions, and a piece of nori. Sprinkle with sesame seeds if desired.

6. Serve:

   • Serve immediately and enjoy!

This recipe is versatile, so feel free to adjust based on the ingredients you have available. Let me know if you'd like any variations!

Customer photo and recipe courtesy of Steve F., NJ.