Crispy Pork Belly Ramen

A soul-warming bowl of ramen topped with golden, crispy pork belly, earthy mushrooms, and vibrant greens. This dish brings together texture, flavour, and comfort in every bite.

Ingredients

• Pork belly (skin on)

• Meadow mushrooms 

• Spring onions – finely sliced

• Bok choy – halved or quartered

• Mung beans – a small handful, rinsed

• Eggs (for soft-boiled eggs)

• Ramen noodles

• Broth – 4 cups (chicken, pork, or miso-based)

Method

1. Prepare the Crispy Pork Belly

• Score the pork belly skin and season generously with salt.

• Place skin-side up on a rack over a tray. Roast at 160°C (320°F) for 1.5 hours.

• Increase heat to 220°C (430°F) for 20–30 minutes to crisp the skin.

• Rest, then slice into bite-sized pieces.
  

2. Make the Soft-Boiled Eggs

• Bring water to a boil. Gently lower in eggs and boil for 6–7 minutes.

• Transfer to ice water, peel, and set aside.
  

3. Prepare the Broth

• In a pot, heat your chosen broth. Add sliced mushrooms and simmer for 10 minutes.

• Season to taste with soy sauce, miso, or a dash of sesame oil if desired.
  

4. Cook the Noodles and Veggies

• Cook ramen noodles according to package instructions. Drain and set aside.

• Blanch bok choy in boiling water for 1–2 minutes until just tender.
  

5. Assemble the Ramen

• Divide noodles between two bowls.

• Ladle over hot broth with mushrooms.

• Top with crispy pork belly, Bok choy, mung beans, halved soft-boiled eggs, and spring onions.

  
  

Optional Garnishes

• Chilli oil

• Toasted sesame seeds

• Nori sheets

• Fresh coriander or Thai basil