Pork Belly Ramen


On a cold winter night I always get in the mood for some good food, a nice fire, and a good movie. Last week we had a blizzard in Reno and I wanted to make some food that warmed my belly. I decided to make my own version of traditional ramen.

Even though I love pork belly ramen, I’m not crazy about soggy pork belly. I want it to be crispy on the edges! In this pork belly ramen recipe, I use Top Ramen for the noodles, and Trader Joes fully cooked Pork Belly. To add a little crisp to the Pork BElly, put some olive oil in a pan and cook the Pork Belly till the edges are crisp. The broth is delicate with hints of ginger, soy sauce and sesame oil and soft cooked eggs. For flavor, texture, and to make the soup more nutritious, I add some baby bok choy and some green onions. Then a bit of sriracha for kick! Pair with a nice glass of white wine, and you just made the perfect winter evening meal!


Pork Belly Ramen


  • 6 cups chicken stock
  • 1/2 recipe Oven Roasted Crispy Pork Belly
  • 1/2 recipe Homemade Ramen Noodles
  • 2 heads baby bok choy sliced crosswise into thin ribbons
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • 4 large eggs cooked to your desired doneness, halved
  • sriracha as desired
  • green onions chopped, as desired
  • fresh cilantro chopped, as desired
  • Thai Basil chopped, as desired


  1. Bring chicken stock to boil.
  2. Meanwhile, slice fully cooked Pork Belly. Place in a skillet over medium heat and fry until edges are crisp, about 5 minutes. Remove from skillet to a paper towel to drain.
  3. Add ramen noodles to boiling broth and cook one minute (longer if you’re using dried ramen noodles). After one minute add bok choy and ginger; bring to boil and cook one minute more. Remove from heat and stir in soy sauce and sesame oil.
  4. Divide ramen between 4 bowls. Top each with two egg halves, 1/4 of pork belly and desired amounts of sriracha, green onions, cilantro and basil. Serve.

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