Description
This Pork Ramen is a comforting bowl of rich broth, tender pork, chewy noodles, and fresh toppings. The broth is infused with deep umami flavors, while the slow-cooked pork adds a melt-in-your-mouth texture. Perfect for a cozy night in!
Ingredients
Units
Scale
For the Broth:
- 6 cups chicken broth (or pork broth)
- 2 tablespoons soy sauce
- 2 tablespoons miso paste
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, grated
- 4 cloves garlic, minced
- 1 tablespoon mirin (optional, for extra depth)
For the Pork:
- 1 pound pork belly or pork shoulder
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
For the Ramen:
- 4 packs fresh or dried ramen noodles
- 2 soft-boiled eggs, halved
- 1/2 cup green onions, sliced
- 1 cup bean sprouts
- 1 sheet nori (seaweed), cut into strips
- 1/2 cup mushrooms (shiitake or cremini), sliced
- 1 teaspoon chili oil (optional, for spice)
Instructions
Prepare the Pork:
- Marinate the pork – Rub pork belly or shoulder with soy sauce, hoisin sauce, sesame oil, black pepper, and garlic powder. Let it marinate for 30 minutes (or overnight for deeper flavor).
- Cook the pork – Heat a pan over medium-high heat. Sear the pork on all sides until golden brown, then transfer to an oven at 300°F (150°C) and roast for 1.5 hours until tender. Slice thinly before serving.
Make the Broth:
- Sauté aromatics – In a large pot, heat sesame oil over medium heat. Add garlic and ginger, cooking until fragrant (about 1 minute).
- Simmer – Pour in the chicken broth, soy sauce, miso paste, rice vinegar, and mirin. Stir well and let simmer for 20 minutes to develop flavor.
Prepare the Ramen:
- Cook the noodles – Boil ramen noodles according to package instructions, then drain and rinse with cold water to stop cooking.
- Make soft-boiled eggs – Boil eggs for 6-7 minutes, then transfer to an ice bath. Peel and cut in half.
Assemble the Bowls:
- Divide noodles among serving bowls.
- Pour the hot broth over the noodles.
- Top with sliced pork, eggs, green onions, bean sprouts, mushrooms, and nori.
- Drizzle with chili oil for extra heat, if desired. Serve hot and enjoy!
Notes
- Make it spicy: Add chili paste or sriracha to the broth for an extra kick.
- Use different pork cuts: Chashu-style pork belly adds rich flavor, while ground pork works for a quicker version.
- Shortcut option: Use store-bought broth and pre-cooked pork to save time.
- Extra toppings: Corn, bamboo shoots, sesame seeds, or bok choy are great additions.