Pork Ramen

There’s nothing quite like a warm, savory bowl of ramen, and I used to think making it at home was an impossible feat. But let me tell you, this pork ramen recipe is incredibly satisfying and surprisingly simple to master. The rich, umami-packed broth combined with tender, melt-in-your-mouth pork belly is pure comfort in a bowl. Don't be intimidated by the number of steps; I promise, home cooks and starter cooks alike can absolutely nail this — it's all about layering flavors and a little patience.

Ingredients

• 1 lb pork belly, skin on or off
• 2 cups water
• 1/2 cup soy sauce (for pork belly)
• 1/4 cup mirin (for pork belly)
• 1/4 cup sake or dry sherry (for pork belly)
• 2 cloves garlic, smashed (for pork belly)
• 1-inch fresh ginger, sliced (for pork belly)
• 1 tbsp sugar (for pork belly)
• 6 cups chicken or pork broth
• 1/4 cup soy sauce (for broth)
• 2 tbsp mirin (for broth)
• 1 tbsp sesame oil
• 1 tsp grated fresh ginger (for broth)
• 1 clove garlic, minced (for broth)
• 4 servings fresh or dried ramen noodles
• 4 large eggs, for soft-boiled
• 4 green onions, thinly sliced
• 2 sheets nori (seaweed), cut into quarters
• 1 tbsp sesame seeds (optional)
• Chili oil (optional)

Instructions

1. Prepare Chashu Pork Belly: In a large pot or Dutch oven, sear the pork belly on all sides over medium-high heat until browned. Drain any excess fat.
2. Add water, 1/2 cup soy sauce, 1/4 cup mirin, sake, smashed garlic, sliced ginger, and sugar to the pot with the pork belly. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes, or until the pork is very tender.
3. Remove pork belly from the liquid, reserving the braising liquid. Let the pork cool slightly, then slice it into 1/4-inch thick pieces.
4. Prepare Soft-Boiled Eggs: While the pork simmers, bring a separate medium pot of water to a rolling boil. Gently lower the eggs into the boiling water using a slotted spoon. Cook for 6-7 minutes for jammy yolks.
5. Immediately transfer the cooked eggs to an ice bath to stop the cooking process. Once cooled, carefully peel the eggs and slice them in half lengthwise.
6. Prepare the Broth: In a clean large pot, combine the 6 cups of chicken or pork broth, 1/4 cup soy sauce, 2 tbsp mirin, sesame oil, grated ginger, and minced garlic. Bring the mixture to a gentle simmer over medium heat.
7. Cook Ramen Noodles: While the broth simmers, cook the ramen noodles according to package directions. Fresh noodles usually cook in 1-2 minutes, dried noodles may take 3-5 minutes. Drain well.
8. Assemble Ramen: Divide the hot broth evenly among four large ramen bowls. Add a serving of cooked noodles to each bowl.
9. Arrange the sliced chashu pork, soft-boiled egg halves, sliced green onions, and nori quarters artfully on top of the noodles and broth in each bowl.
10. Serve immediately, garnished with sesame seeds and a drizzle of chili oil if desired.