Authentic Japanese Ramen with Pork Belly: A Comforting Bowl of Flavor

Name: Japanese Ramen with Pork Belly
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Cuisine: Japanese
Ingredients: 3 tablespoons sake; Nori sheets (seaweed), for garnish; Sesame seeds, for garnish; 1 pound of pork belly; 4 cloves of minced garlic; 4 chopped scallion; 1 thinly sliced fresh root ginger; 4 fresh or dried ramen; 4 soft-boiled egg; 1 cup of water; 4 tablespoons of soy sauce; 3 tablespoons of mirin Japanese rice wine; 1 tablespoon of granulated sugar; 1 teaspoon of roasted sesame oil; 1 cup of spinach

Dive into the rich flavors of authentic Japanese ramen with tender pork belly. This easy-to-follow recipe brings the comfort of ramen straight to your home in a flavorful broth.

Japanese Cuisine

October 7, 2024

Difficulty Easy

Servings 4 people

Preparation 10 mins

Cooking 60 mins

Total 70 mins

Recipe Contents

Ingredients Directions Nutrition Equipments Tips

Ingredients

1 pound of pork belly
4 cloves of minced garlic
4 chopped scallion
1 thinly sliced fresh root ginger
4 fresh or dried ramen
4 soft-boiled egg
1 cup of water
4 tablespoons of soy sauce
3 tablespoons of mirin Japanese rice wine
1 tablespoon of granulated sugar
1 teaspoon of roasted sesame oil
1 cup of spinach
3 tablespoons sake
Nori sheets (seaweed), for garnish
Sesame seeds, for garnish

Directions

Heat a large pan over medium-high heat. Sear the pork belly for 2-3 minutes on each side until browned.
In the same pan, add soy sauce, mirin, sake, sugar, water, garlic, and ginger. Bring to a boil, then reduce to low heat and simmer for 45 minutes to 1 hour, turning the pork belly occasionally. The pork should be tender and flavorful. Set aside and slice before serving.
In a large pot, combine the chicken or pork broth, soy sauce, miso paste, sake, sesame oil, garlic, and ginger. Bring to a simmer over medium heat and let it cook for 15 minutes, allowing the flavors to meld together.
Taste the broth and adjust seasoning as needed with more soy sauce or miso for additional umami.
Bring a large pot of water to a boil. Cook the ramen noodles according to the package instructions. Drain and set aside.
Divide the cooked ramen noodles into four bowls. Ladle the hot broth over the noodles.
Top each bowl with slices of pork belly, a soft-boiled egg, corn kernels, spinach or bok choy, green onions, and nori sheets. Sprinkle with sesame seeds for extra flavor.
Serve the ramen hot, with extra soy sauce or chili oil on the side for added spice.

Nutrition Facts

Serving Size 1 Japanese Ramen with Pork Belly

Serves 4

Amount Per Serving

Calories650

% Daily Value*

Protein 30 g60%

Total Fat 30 g38.5%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

You can prepare the pork belly ahead of time and store it in the refrigerator. Reheat gently before adding to the ramen.
Feel free to add other toppings like mushrooms, bamboo shoots, or pickled ginger to your ramen bowl.
For perfectly soft-boiled eggs, cook them in boiling water for exactly 6-7 minutes, then transfer them to an ice bath to stop the cooking process.
Choose the right cut. When selecting pork belly, make sure to pick a piece with a good balance of meat and fat. This will ensure the pork belly stays tender and juicy after cooking. The fat adds flavor and richness to the ramen, while the meat provides the right texture. Look for a piece that has even layers of fat and meat, which will render well during the braising process.
Sear the pork belly first. Before braising, it’s important to sear the pork belly. This step locks in flavor and creates a caramelized exterior that enhances the overall taste. Searing also helps render some of the fat, which contributes to the richness of the broth. Make sure your pan is hot and don’t overcrowd it when searing. Let the pork belly develop a deep golden-brown crust on all sides.
Slow braising is key: Braising the pork belly slowly over low heat is essential for achieving a melt-in-your-mouth texture. The combination of soy sauce, mirin, sake, and aromatics like garlic and ginger infuses the pork with a savory, slightly sweet flavor while keeping it tender and juicy. If you want extra tender pork belly, extend the braising time to 90 minutes or more, turning the pork occasionally to ensure it cooks evenly.
Chill the pork belly for easy slicing. After braising, allow the pork belly to cool slightly or chill it in the refrigerator before slicing. This makes it easier to cut into neat, uniform slices without falling apart.

Rate This Recipe

Nothing beats a bowl of Japanese ramen with pork belly when it comes to comfort food. With its rich, savory broth, tender pork belly, and chewy noodles, this dish is the epitome of warmth and flavor. Whether you’re craving a hearty meal on a cold day or looking to impress friends with an authentic Japanese recipe, this ramen is sure to satisfy. The slow-cooked pork belly adds a depth of flavor and texture that complements the umami-packed broth, while the noodles soak up all that savory goodness.

Equipment for this recipe

Measuring Cup

Mixing Bowls

Cutting Board

Chef Pan

Chef Knife

Origins of The Japanese Ramen with Pork Belly

Ramen has its origins in China but has become an iconic part of Japanese cuisine, evolving into a beloved dish worldwide. The combination of noodles in a hot broth, seasoned with soy sauce or miso, and topped with various ingredients has been a staple in Japan for centuries. There are many regional variations, with each area offering its unique twist on ramen. In this recipe, the addition of pork belly, also known as chashu, is a popular topping in Japanese ramen shops, adding richness and depth to the dish. Chashu is traditionally slow-braised in soy sauce, sake, and mirin, giving it a tender texture and savory flavor that pairs perfectly with the hearty broth.

The beauty of ramen lies in its versatility. While this recipe features classic elements like pork belly, miso, and soft-boiled eggs, ramen can be easily adapted to suit your preferences. You can experiment with different broths—whether it’s a light chicken broth or a rich, creamy tonkotsu—and customize the toppings to your liking. Ingredients like mushrooms, bamboo shoots, or even spicy chili oil can be added to elevate the flavors. Ramen is not just about the noodles or the broth; it’s a canvas for creativity, allowing each cook to put their personal spin on the dish.

Making Japanese Ramen with Pork Belly at home may seem daunting, but with the right ingredients and a bit of patience, it’s entirely doable. This recipe offers a simplified version of what you might find at a ramen shop, but the flavors are just as rich and satisfying. The slow-braised pork belly adds an indulgent touch, while the broth is packed with umami. Whether you’re a ramen enthusiast or just looking to try something new, this dish brings the comforting flavors of Japan into your kitchen, perfect for a cozy night in or a special weekend meal.

Vegan Version

You can easily make a vegan version of this ramen while maintaining the rich flavors and comforting qualities of the dish. Here’s how to adapt the recipe:

1. Vegan Broth

Substitute: Replace the pork or chicken broth with a rich vegetable broth or mushroom broth for deep umami flavor. You can also use a kombu (seaweed) and shiitake mushroom broth, which is commonly used in Japanese cooking to add depth and richness without any animal products.

How to Make It: Simmer dried shiitake mushrooms and kombu in water for about 20-30 minutes. Remove the mushrooms and kombu, and season with soy sauce, miso paste, and a splash of sesame oil for added flavor.

2. Vegan Protein

Substitute for Pork Belly: Instead of pork belly, use tofu or seitan to provide the “meatiness” of the dish. Crispy tofu works particularly well.

3. Vegan Toppings

Soft-Boiled Egg Substitute: To replace the soft-boiled egg, you can add a vegan alternative such as marinated tofu, or use avocado slices for a creamy texture.

Extra Veggies: Add more vegetables like mushrooms, bok choy, spinach, or bamboo shoots to enrich the dish with flavors and textures.

Garnishes: Keep using nori (seaweed), green onions, sesame seeds, and any other plant-based toppings that add flavor and visual appeal.