This pork belly ramen is the kind of bowl I dream about on cold evenings or after a long day when I need something extra comforting. It’s got everything — silky noodles, rich broth, jammy soft-boiled eggs, and crisped-up slices of pork belly that practically melt when you bite into them.
I know ramen can seem like a project, especially with all the toppings. But once you get your workflow down, it’s more about layering flavors than it is about difficulty. I often prep a few things in advance, and by the time I’m searing the pork belly, it already smells like dinner.
Why This Pork Belly Ramen Works
There are a lot of ways to make ramen — and I’ve probably tried most of them. But this version hits that sweet spot between restaurant-level flavor and home kitchen simplicity.
What makes it special is the pork belly. Instead of doing the traditional chashu-style braise, I like cooking it low and slow to get it nice and tender, then crisping it up right before serving. You get those rich, fatty layers with a bit of golden crunch — the kind of texture contrast that makes every bite interesting.
And once you start building the bowl — the soft yolk from the egg, the salty broth clinging to the noodles, that burst of umami from the seaweed — it’s hard not to go back for seconds.
Cooking the Pork Belly
You’ve got a few options here, and I’ve played around with all of them depending on my mood (or time).
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Slow-roasted in the oven – My go-to when I want a hands-off prep. Just season the slab, wrap in foil, and bake low and slow until tender.
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Smoked – Adds an extra depth of flavor if you’ve got a smoker going on a lazy Sunday.
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Braising – A more traditional route. You can do it in soy sauce, sake, and aromatics for a deeper flavor. Great if you’re planning ahead.
Whatever method you choose, the key is cooking it low and slow until the fat renders and the meat turns soft and flavorful. Then, slice it and sear it in a hot pan until the outside crisps up. That final sear? Non-negotiable. It’s where the magic happens.
Traditional (and Personal) Ramen Toppings
Here’s where you can really have fun. These are the staples I almost always include:
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Soft-boiled eggs – 7 to 8 minutes depending on how jammy I want them. I always make extra. They make a great snack the next day too.
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Bean sprouts – I usually blanch them and toss them with a little sesame oil and soy sauce. Adds crunch without being raw.
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Nori (roasted seaweed) – I like tearing it by hand and adding it at the very end so it keeps some texture.
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Scallions – Thinly sliced, always.
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Pickled bamboo shoots – If I have them. If not, I don’t sweat it.
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Watermelon radish or regular radish – For a little color and peppery bite.
And while it’s not traditional, I’ll be honest — I’ve topped my bowl with flash-fried jalapeño slices more than once. Ramen is flexible. It’s okay to make it your own.
Kitchen Workflow (A Real-Life Game Plan)
When I first started making ramen bowls at home, the chaos was real. Broth boiling, noodles clumping, pork belly still in the fridge. These days, I follow a simple order to keep things running smoothly:
1. Start with the toppings you can make ahead.
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Bean sprouts – Blanch for a few seconds, then toss in sesame oil, soy sauce, and a sprinkle of sesame seeds. Set aside.
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Eggs – Boil straight from the fridge for 7 minutes, then straight into an ice bath. Peel gently. I usually do this while I prep other stuff.
2. Get the broth and noodles going.
I usually use a good-quality store-bought miso or tonkotsu broth if I’m short on time. If I’m feeling extra, I’ll simmer chicken bones with soy, garlic, and ginger for a couple hours ahead of time.
Cook the noodles just before assembly so they stay springy and don’t clump.
3. Prep and crisp the pork belly.
Once your pork belly is cooked (oven, braised, or smoked), slice it thick. I prefer wide, meaty slices for that dramatic look in the bowl.
Then sear them in a hot pan until golden and crispy on the outside. You can cut them smaller, but I love the bite of a big crispy slab on top.
4. Assemble the bowl.
Lay down your noodles, arrange the toppings (bean sprouts, eggs, scallions, radish, etc.), nestle the pork belly on top, and gently ladle the broth in — avoid pouring it over the crispy pork belly or you’ll lose that beautiful texture.
Finish with torn nori and any extras you like.
FAQs
Can I use store-bought broth?
Absolutely. There are some great quality options out there — I keep a few in my pantry for ramen nights. You can also boost them with a splash of soy sauce, miso paste, or a handful of dried shiitake.
What cut of pork should I use?
Pork belly is ideal, but pork shoulder works too if you’re okay with a slightly leaner texture. Just make sure it’s cooked tender before crisping.
Can I prep anything in advance?
Yes! The eggs, pork belly (before searing), and bean sprouts can all be made ahead and kept in the fridge. You can have the whole thing assembled in under 15 minutes if everything’s prepped.
Do I have to use nori?
No — but it really adds that final umami hit. If you don’t have it, a sprinkle of toasted sesame seeds or even a drizzle of chili oil can help finish the bowl.
Pork Belly Ramen
If you’re craving a cozy, slurp-worthy bowl of comfort, this pork belly ramen hits all the right notes—rich broth, chewy noodles, crispy pork belly, jammy eggs, and all the toppings.
Ingredients
- 12 oz cooked pork belly (about 6 thick slices)
- 3 cold eggs (straight from the fridge)
- 6 oz mung bean sprouts
- 2 tsp soy sauce (for seasoning sprouts)
- 2 tsp toasted sesame oil (for seasoning sprouts)
- 2 tsp toasted sesame seeds
- 3 servings ramen noodles (any kind you like)
- 5 cups ramen broth (miso, shio, or homemade)
- 1–2 sheets nori (cut into strips)
- 6 scallions, green parts only, sliced
- 1 small watermelon radish or daikon, thinly sliced
- 1–2 hot peppers (like jalapeño), thinly sliced
Instructions
- Prep the bean sprouts: Bring about a quart of water to a boil in a medium pot. Toss in the bean sprouts and blanch for just over a minute. Scoop them out, drain, and set aside. In a small bowl, mix sesame oil, soy sauce, and sesame seeds. Toss the sprouts in this mixture and let them sit.
- Soft-boil the eggs: Use the same pot of water—add the cold eggs and gently lower the heat to maintain a soft boil. Cook for 7 minutes if you like runny yolks, or 8 minutes for a custardy center. Meanwhile, prep an ice bath. As soon as the timer’s up, transfer the eggs to the cold water to stop cooking. Peel once cooled and set aside. Slice just before serving.
- Get the broth and noodles ready: Cook the ramen noodles and warm the broth according to package instructions or your favorite method. Keep both warm while assembling the bowls.
- Prep the toppings: Slice scallions, radish, hot peppers, and nori. Keep them ready for final assembly.
- Sear the pork belly: In a hot skillet, brown the pork belly slices for about 1–2 minutes per side until crisped to your liking.
- Assemble the bowls: Divide the noodles between bowls. Add the seasoned bean sprouts, radish slices, scallions, and hot peppers. Cut the soft-boiled eggs in half and nestle them in. Place the crispy pork belly to one side of each bowl. Carefully pour hot broth around (not over) the pork belly to keep it crispy. Finish with nori on top.
Notes
- Use any kind of cooked pork belly—oven-roasted, braised, or smoked all work beautifully.
- If you want to build a quick broth, simmer 5 cups of chicken or pork stock with sesame oil, ginger, garlic, and soy sauce.
- The hot peppers aren’t traditional, but they add a gentle kick without overpowering the dish.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 1594Total Fat 72gSaturated Fat 26gTrans Fat 0gUnsaturated Fat 41gCholesterol 427mgSodium 3879mgCarbohydrates 156gFiber 15gSugar 23gProtein 83g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Pork belly ramen might sound like a weekend project, but once you’ve done it once or twice, it becomes one of those comfort meals you can pull together without overthinking. Whether you’re keeping it classic or throwing in your own spin (hello, jalapeños), it’s a dish that invites creativity — and rewards it.
And honestly? There’s nothing quite like slurping up a bowl of rich, soul-soothing noodles with that crispy, fatty pork belly melting into the broth. It’s the kind of meal that makes you pause between bites and just smile a little.
