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Crispy Pork Belly Ramen

Satisfying taste of home...or you know, for some of you who aren't Asian, a new taste of deliciousness! Crispy pork, ramen noodles, & delicious broth.

Course Main Course
Cuisine Chinese, Japanese
Keyword Chinese food, noodles, pork belly, ramen, vegetables
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • 2 packages thin ramen noodles, use only 6 out of 8 clumps can be subbed with medium thick

Broth

  • 4 cups chicken stock/broth
  • 3-4 cups water
  • 1/8 cup rice vinegar can be just a splash to cut down on sugar later on
  • 1/8 cup soy sauce can use gluten free version
  • 1/8 cup all purpose marinade (with Soy Sauce, Sugar, Water, Ginger Juice, Rice Wine, Spices, Preservative, Modified Corn Starch) Amoy brand suggested, found at Asian grocery stores
  • 1 dried brown date found at Asian grocery stores
  • 1/2 medium onion
  • 1/8 cup brown sugar

Veggies

  • 1/3 head cauliflower
  • 2 medium carrots
  • 1 cup peas
  • 2 handfuls boy choy, snow pea leaf or gai lan optional

Meat

  • 1 slab pork belly

Instructions

  1. If you're using pork belly, ensure that you have done all the overnight prep and that the pork is pretty close to done when you start the broth. 

Veggies

  1. Chop/slice up the cauliflower and carrots and get the peas ready to put in the broth. Size can be as big as you prefer, though I enjoy fairly small cauliflower when putting it into soups and using it for noodles. 

Broth

  1. Add stock, water, soy sauce, rice vinegar, all purpose marinade and date in large pot. Bring to a boil then add all the veggies in to flavour the broth. Boil for 5 minutes. Bring the heat down and let this simmer for about 15 minutes. 

Noodles

  1. Add the ramen noodles in, turn the heat back up to medium low and keep watch. These cook SUPER fast so they should really only cook on medium low for 3 or so minutes. Immediately remove from heated water and cool down noodles. We run cold water through them ASAP and toss in a little olive oil to keep them from sticking. If you're worried about loosing flavour, with these noodles you really don't if you run water through them. The cooling down prevents them from overcooking in the retained heat!

  2. Slice up the pork belly, cut the crispy pork skin away from the meat then fry the inner meat pieces. Slice the pork skin and then start to "plate". Put your broth in each bowl, then noodles, then veggies and lastly the pork. Up the spiciness with flavour with Chinese garlic chilli or Sriracha sauce. Enjoy!