Delicious Pork Belly Ramen

If you ask me, a steaming bowl of pork belly ramen is pure comfort in a bowl.

This homemade version brings together tender slices of braised pork belly and springy noodles in a rich, warming broth. Fresh vegetables and a soft-boiled egg add layers of texture and depth to every spoonful.

The pork belly is slowly cooked until it practically melts in your mouth, while the broth simmers with classic Japanese ingredients like soy sauce, ginger, and garlic. A handful of green onions and nori sprinkled on top gives it that authentic ramen shop feel.

It’s a cozy dish that feels like a warm hug, perfect for chilly evenings or whenever you need a bowl of something satisfying.

What Kind of Pork Belly Should I Use?

For the best ramen experience, look for pork belly that has a good balance of meat and fat layers – you want those distinctive stripes when you look at the cut from the side. Fresh pork belly is available at most Asian markets and some regular grocery stores, but you might need to ask the butcher for it specifically. If you’re buying from an Asian market, you’ll often find it both skin-on and skinless – either works fine, though skin-on will give you an extra crispy top when roasted. Just make sure the piece you choose doesn’t have any strong odors and the meat looks pink and fresh. For this recipe, a piece that’s about 1½ to 2 inches thick will give you the best results.

Options for Substitutions

While some ingredients are key to keeping this ramen authentic, there are several ways you can switch things up:

• Pork Belly: If you can’t find pork belly, you can use chashu pork (braised pork shoulder), chicken thigh, or even thick-cut bacon. For a vegetarian option, try using marinated and grilled mushrooms.
• Homemade Ramen Noodles: Store-bought fresh or dried ramen noodles work great here. In a pinch, you can use udon noodles or even spaghetti – though the texture will be different.
• Baby Bok Choy: Regular bok choy, spinach, or Chinese cabbage make good alternatives. Just adjust cooking time based on the vegetable’s thickness.
• Chicken Broth: Feel free to use pork or vegetable broth instead. For extra flavor, try using dashi or a mix of broth and dashi.
• Fresh Herbs: The optional herbs are flexible – if you can’t find Thai basil, regular basil works. Green onions can be replaced with chives, and cilantro can be skipped if you’re not a fan.
• Sesame Oil: This gives a distinct flavor, but if you’re out, you can use chili oil or even a bit of olive oil – though the taste will be different.

Watch Out for These Mistakes While Cooking

The biggest mistake when making ramen is boiling your broth too aggressively, which can make it cloudy and less flavorful – instead, maintain a gentle simmer to keep the broth clear and allow the flavors to develop properly. Getting the noodle texture right is crucial, so avoid overcooking them by testing frequently and removing them from the water when they’re still slightly firm, as they’ll continue cooking in the hot broth. Another common error is adding all toppings at once – instead, layer your bowl strategically by starting with noodles and broth, then arranging your pork belly, eggs, and vegetables in sections, which not only looks better but helps maintain the different textures of each ingredient. For the best results, warm your serving bowls before adding the hot broth, and have all your toppings ready before you cook the noodles so you can serve immediately while everything is at its peak temperature and texture.

What to Serve With Ramen?

Since ramen is already a complete meal with protein, noodles, and veggies, you’ll want to keep the sides simple and complementary. A plate of crispy gyoza (Japanese dumplings) makes a perfect starter – they’re great for dipping in extra soy sauce or chili oil. For something fresh on the side, try a simple cucumber salad with rice vinegar and sesame seeds, which helps cut through the richness of the pork belly. If you’re extra hungry, some steamed edamame sprinkled with sea salt makes an easy appetizer that won’t fill you up too much before the main event.

Storage Instructions

Keep Components: For the best ramen experience, store the components separately. Keep the broth in an airtight container in the fridge for up to 4 days. Store the cooked pork belly, noodles, and toppings in separate containers – this prevents the noodles from getting mushy and keeps the pork belly crispy.

Freeze: The broth freezes really well – pour it into freezer-safe containers and it’ll keep for up to 3 months. You can also freeze portions of cooked pork belly, but I’d recommend making fresh noodles and preparing fresh toppings when you’re ready to serve.

Assemble: When you’re ready to eat, warm up the broth on the stovetop, heat the pork belly in a pan to crisp it up again, and cook fresh noodles. Add your toppings just before serving – this way, everything stays fresh and maintains the right texture. The eggs are best prepared fresh too!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 50-60 g
• Carbohydrates: 60-70 g

Ingredients

• 6 cups chicken broth
• Half portion of oven roasted crispy pork belly
• Half portion of homemade ramen noodles
• 2 heads baby bok choy (thinly sliced)
• 1 teaspoon freshly grated ginger
• 1 tablespoon soy sauce
• 2 teaspoons toasted sesame oil
• 4 large eggs (halved, cooked as preferred)
• Sriracha sauce (optional, to taste)
• Chopped green onions (optional, to taste)
• Chopped fresh cilantro (optional, to taste)
• Chopped thai basil (optional, to taste)

Step 1: Prepare Pork Belly

While you bring the chicken stock to a boil on the stove, start by slicing the oven-roasted crispy pork belly (or any cooked pork belly) into 1/8-inch lengthwise slices.

Place the slices in a skillet over medium heat and fry them until the edges become crisp—approximately 5 minutes.

Once crispy, remove the pork belly slices and place them on a paper towel to drain any excess oil.

Step 2: Cook Ramen and Vegetables

As the pork belly cooks, add ramen noodles to the boiling chicken broth.

Cook them for one minute, or longer if you’re using dried noodles.

After the noodles have cooked for the initial minute, add the bok choy and ginger to the pot.

Bring the mixture back to a boil and cook for an additional minute.

Once done, remove from heat and stir in soy sauce and sesame oil for added flavor.

Step 3: Assemble and Serve

Divide the cooked ramen evenly among four serving bowls.

Top each bowl with two egg halves and a quarter of the prepared pork belly.

Customize your bowls with your preferred amounts of sriracha, chopped green onions, fresh cilantro, and basil to enhance the flavor profile of your ramen.

Serve immediately while the ingredients are warm and enjoy your delicious meal!