Ingredients
- For The Pork Belly
- 1.5–2 lbs Villari Prime Skinless Pork Belly (cut into 3-4 large chunks)
- 2 tbsp vegetable oil
- 3 tbsp soy sauce
- 3 tbsp mirin (or substitute with sweet rice wine)
- 1 tbsp brown sugar
- 1 tbsp ginger, sliced
- 2 cloves garlic, smashed
- 1 cup chicken or pork stock
- 1 cup water
- For The Ramen Broth
- 4 cups chicken or pork broth
- 2 tbsp soy sauce
- 1 tbsp miso paste (white or red, depending on your preference)
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1-inch piece of ginger, grated
- 1 tbsp fish sauce (optional, for extra depth)
- For The Ramen Bowl
- 4 servings of ramen noodles (fresh or dried)
- 4 soft-boiled eggs (marinated in soy sauce, optional)
- 1 cup fresh spinach or bok choy
- ½ cup corn kernels (optional)
- 1 cup bean sprouts
- Sliced green onions, for garnish
- Nori sheets (seaweed), for garnish
Directions
- Heat vegetable oil in a large skillet or pot over medium heat. Sear the pork belly chunks on all sides until golden brown (about 2–3 minutes per side).
- Add soy sauce, mirin, brown sugar, ginger, garlic, stock, and water. Bring to a boil, then lower to a gentle simmer. Cover and cook for 1.5–2 hours, flipping occasionally, until the pork belly is tender and infused with flavor.
- In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant.
- Stir in the broth, soy sauce, miso paste, and fish sauce (if using). Simmer for 15–20 minutes to meld the flavors.
- Prepare ramen noodles according to the package instructions. Drain and set aside.
- Blanch spinach or bok choy in boiling water for 30 seconds, then rinse with cold water.
- Prepare soft-boiled eggs by boiling eggs for 6–7 minutes, cooling in ice water, and peeling.
- Slice the braised pork belly into thick, tender pieces.
- Divide noodles into four bowls. Ladle the hot ramen broth over the noodles.
- Top with slices of pork belly, spinach/bok choy, soft-boiled egg halves, corn, bean sprouts, and green onions.
- Garnish with nori sheets and sesame seeds.
