Pork Belly Ramen
A Japanese noodle soup built on rich tonkotsu broth with braised pork belly, ramen noodles, and soft-boiled eggs. Toppings and broth aromatics swap freely to create multiple bowls from one base preparation.
Ingredients
Method
Blanch pork belly in boiling water for 5 minutes, then drain and rinse under cold water until clean. Pat dry.
Bring a pot of water to rolling boil, then gently lower eggs and cook for 6–7 minutes (soft yolk). Transfer to ice water bath and chill completely, then peel and halve.
In a large Dutch oven or pot, arrange cleaned pork belly skin-side up. Add chicken broth, ginger slices, garlic cloves, and leek halves.
Bring to simmer over medium heat, skimming foam from the surface as it rises. Reduce heat to low, cover partially, and braise 2–2.5 hours until pork is fork-tender.
Remove from heat. Whisk miso paste in a small bowl with 1 cup of the hot broth, then stir back into the pot along with soy sauce. Taste and adjust seasoning.
Cook ramen noodles in a separate pot of boiling salted water according to package directions. Drain well.
Divide cooked noodles among four bowls. Ladle hot broth over noodles, then top each bowl with 1–2 pieces of pork belly, half a soft-boiled egg, sliced green onion, sesame seeds, and cubed tofu or vegetables if using.
Drizzle with sesame oil and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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