Pork Belly Ramen

Servings: 2–3

Ingredients

• 1 lb sliced pork belly

• Store-bought miso ramen soup base (or preferred flavor)

• Buckwheat Ramen noodles (cooked per package instructions)

• Edamame, for topping

• Chives, chopped, for topping

• Pickled boiled eggs, halved, for topping

Instructions

1. Cook the pork belly

   • Place pork belly slices in a pot of boiling water. Boil for 30 minutes.

   • Transfer to a baking sheet and roast at 450°F for another 30 minutes until golden.

   • For extra crispy skin, either:

     • Pan-fry pork belly slices for a few minutes, or

     • Place in a smoker for about 20 minutes to enhance flavor.

2. Prepare the broth

   • Heat store-bought miso ramen stock (or your favorite ramen soup base) in a large pot.

   • Add the cooked pork belly slices while bringing the broth to a gentle boil.

3. Cook the noodles

   • Add ramen noodles to the broth and cook per package instructions.

4. Assemble the ramen bowls

   • Divide noodles and broth into serving bowls.

   • Top with pork belly slices, edamame, pickled boiled egg halves, and chopped chives.

✨ Tips & Variations:

• Add mushrooms, corn, or seaweed for more ramen-style toppings.

• Swap miso stock for tonkotsu or shoyu base to vary the flavor.

• Make eggs soy-marinated overnight for extra depth.