Pork Belly Ramen

This dish is the ultimate comfort dish. The process itself is very simple but takes a bit of prep. It’s one of our favourite ways to enjoy our delicious Pork Belly Confit, as it soaks up those Japanese flavour

January 22, 2021
: 2
: 15 min
: 35 min
: 40 min
: Fairly Easy


  • 250g pork belly confit
  • 100g beansprouts
  • soy sauce, extra for seasoning
  • 2 portions/nests ramen noodles
  • 2 eggs
  • roasted black sesame seeds, for garnishing
  • 1 crushed garlic clove
  • 4 slices of ginger
  • ½ red chilli
  • 1 litre chicken Stock
  • 2 tsp miso Paste
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 10g cornflour (boiling water can be added if it becomes too thick)
  • 1 thumb sized piece fresh ginger, sliced
  • 1 red chilli, sliced
  • 2 spring onions, chopped (save some for garnishing)
  • 6 stems of pak choi
  • Step 1Boil an egg for 5 minutes until it is soft boiled, move it to cold water to stop it cooking, deshell it once ready to eat and slice lengthways.
  • Step 2 Pour the stock ingredients into a wok or deep pan and bring to a simmer. The longer you allow the stock to simmer, the more flavour it will have. Cook the ramen noodles as per the pack instructions and place into the stock. Add the pak choi for some extra greens in your ramen.
  • Step 3 Heat a frying pan with sesame oil on a medium heat. Add the ginger and chilli and cook for 1 minute, then add the slices of pork Belly confit (remove any bay leaves from the fat) with the crushed garlic. Cook until the pork belly starts to crisp and caramelise, infusing with the pan ingredients. It should take 2 minutes on each side.
  • Step 4 To serve pour the stock and noodles into a bowl, slice the pork belly to put on top, along with the beansprouts and egg and scatter with a few more slices of spring onions and roasted black sesame seeds.
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