Pork Belly Ramen Bowl (with Soft Boiled Egg)

🧂 Ingredients

• 1 tablespoon butter
• 1 teaspoon sesame oil
• 1½ lbs pork belly

  (cooked until crisped)
• 1 tablespoon ginger

  (freshly grated or finely minced)
• 2 teaspoon garlic

  (minced)
• 4 cups chicken broth

  (or ham stock)
• ⅓ cup soy sauce

  (more, to taste if desired)
• 2 tablespoon hoisin sauce
• 2 tablespoon rice vinegar
• 9 oz ramen noodles

  (3 packages, discard the seasoning packets)
• hard boiled egg

  (enough for each serving to have 1-2 halves)
• 2 Tbsp chili paste

  (optional)
• 1 tablespoon sriracha

  (optional)
• ¼ cup shiitake mushrooms
• ½ cup carrots

  (shredded)
• ½ cup green onions

  (sliced)
• sesame seeds
• bok choy leaves

  (to taste)

Instructions

• 1 Melt the butter with sesame oil over medium heat in a large skillet until it
  just begins to bubble then add the pieces of cooked pork belly. Warm until
  lightly browned, about 2-3 minutes. Use tongs to transfer your pork belly to a
  plate. Set aside.
• 2 Saute ginger and garlic in the pork belly pan juices over medium heat for a
  minute. Then add the remaining liquid ingredients: chicken broth, soy sauce,
  hoisin sauce, and rice vinegar. Whisk the broth ingredients to combine, bring to
  a low boil, and reduce the heat to low to keep warm.
• 3 While you heat the broth bring a small saucepan of water to a rolling boil to
  cook the ramen noodles. Boil for 3 minutes then remove from heat once the
  noodles have reached your desired level of tenderness. Drain and rinse under
  cool running water.
• 4 Assemble your ramen bowls by portioning out the cooked noodles into bowls, and
  pouring the broth over them. Add any desired optional ingredients, or use the
  additional ingredients as toppings for garnish. (see notes)

Nutrition Info