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Recipes

Pork Belly Ramen

When the nights start biting, this is the bowl you want in front of you.

We're talking fall-apart, meltingly tender pork belly slow-roasted until the skin is properly crispy, then served up in a rich, steaming miso broth with noodles, bok choy, and a jammy soft-boiled egg. Every spoonful is packed with deep, savoury flavour that warms you right through.

It's a weekend cook worth every minute, and trust us, once you sink into this bowl, you'll be making it all winter long.

Prep Time:

20 mins

Cook Time:

2 hours

Servings:

4

Tags:

Pork , Winter

Ingredients

1kg Pork Belly Whole
4 portions ramen noodles
1 litre chicken stock
3 tbsp white miso paste
2 tbsp soy sauce
1 tbsp sesame oil
2 tsp fresh grated ginger
3 cloves garlic, minced
4 eggs
2 heads bok choy, halved
4 spring onions, sliced
1 sheet nori (dried seaweed), cut into strips
2 tbsp vegetable oil
Salt and pepper to season

Cooking Instructions

Preheat your oven to 160°C. Score the pork belly skin with a sharp knife in a crosshatch pattern. Rub generously with salt, pepper, and a little vegetable oil.
Place the pork belly skin-side up on a wire rack over a roasting tray. Roast for 1 hour 30 minutes until the meat is tender.
Increase oven to 220°C and roast for a further 20-30 minutes until the skin is golden and crispy. Remove and rest for 10 minutes before slicing.
While the pork rests, bring a pot of water to the boil. Gently lower in the eggs and cook for 6-7 minutes. Transfer to iced water, peel, and set aside.
In a large pot, heat a little oil over medium heat. Add garlic and ginger and saute for 1-2 minutes until fragrant. Add the stock and bring to a simmer.
Whisk in the miso paste, soy sauce, and sesame oil. Taste and adjust seasoning.
Blanch the bok choy in the broth for 1-2 minutes until just tender. Remove and set aside.
Cook the ramen noodles according to packet instructions. Drain and divide between four bowls.
Ladle the hot miso broth over the noodles. Top with sliced pork belly, halved soft-boiled egg, bok choy, spring onions, and nori strips.
Serve immediately and enjoy!