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Katherine Peterson

Crispy Pork Belly Ramen

Crispy pork belly, ramen noodles, baby bok choy, soft-cooked eggs, and fresh herbs come together in a delicate chicken broth flavored with ginger, soy sauce, and toasted sesame oil. Finish each bowl with sriracha for heat and fresh garnishes for brightness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups chicken stock
  • 1/2 recipe Oven Roasted Crispy Pork Belly or other cooked pork belly
  • 1/2 recipe Homemade Ramen Noodles
  • 2 heads baby bok choy sliced crosswise into thin ribbons
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • 4 large eggs cooked to your desired doneness and halved
  • Sriracha as desired
  • Green onions chopped, as desired
  • Fresh cilantro chopped, as desired
  • Thai basil chopped, as desired

Equipment

  • Large pot for preparing the broth and noodles
  • Skillet for crisping the pork belly
  • Cutting board
  • sharp knife
  • Measuring spoons
  • Wooden spoon or heatproof spatula
  • Tongs
  • Paper towels
  • Four serving bowls

Method
 

  1. Heat the Broth: Bring the 6 cups of chicken stock to a boil in a large pot.
  2. Slice the Pork Belly: While the stock heats, slice the cooked pork belly lengthwise into 1/8-inch-thick slices.
  3. Crisp the Pork Belly: Place the pork belly slices in a skillet over medium heat.
    Fry for about 5 minutes, turning as needed, until the edges become crisp. Transfer the pork belly to paper towels to drain.
  4. Cook the Noodles: Add the ramen noodles to the boiling chicken stock and cook for 1 minute.
    If using dried ramen noodles, cook them longer as needed according to their preparation requirements.
  5. Add Bok Choy: After the noodles have cooked for 1 minute, add the thinly sliced baby bok choy and grated ginger.
    Bring the broth back to a boil and continue cooking for 1 minute.
  6. Season the Broth: Remove the pot from the heat. Stir in the soy sauce and toasted sesame oil until evenly incorporated.
  7. Assemble the Bowls: Divide the ramen evenly among 4 bowls.
    Arrange two egg halves in each bowl, then add one-quarter of the crisped pork belly to each serving.
  8. Finish the Ramen: Add sriracha, chopped green onions, fresh cilantro, and Thai basil according to taste. Serve immediately.

Notes

  • Slice the cooked pork belly lengthwise into 1/8-inch pieces so the edges can crisp quickly while the interior stays tender.
  • Fry the pork belly over medium heat for about 5 minutes, watching for visibly crisp edges before transferring it to paper towels.
  • Homemade ramen noodles can be used for the recipe, while dried ramen noodles may require a longer cooking time.
  • Add the bok choy and ginger after the noodles have cooked for 1 minute, then cook them together for another minute.
  • Stir in the soy sauce and toasted sesame oil after removing the broth from the heat to finish the seasoning.
  • Adjust the amount of sriracha, green onions, cilantro, and Thai basil according to taste when assembling each bowl.