Pork Belly Ramen

Pork belly Ramen

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Course Main Course
Cuisine Asian
Servings 4


  • 4 eggs
  • 2 tbsp. sunflower oil
  • 200 g baby carrot halved
  • 200 g enoki mushroom or other chopped into bite size
  • 100 g kohlrabi sliced thinly
  • 1 tsp roasted garlic
  • ½ tsp chilli flakes
  • 800 ml chicken stock
  • 1 tbsp. miso paste – optional
  • 3 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 100 g dried ramen noodles
  • 200 g pork belly cooked and sliced
  • 4 tsp microgreens I used radish
  • Salt and pepper


  • First, place a saucepan of water to boil over hight heat. Once boiling, add the eggs. Simmer for 4 minutes. Remove from the heat and quickly peel the eggs and keep aside until needed.
  • In the meantime, in a wok or a saucepan, over medium heat, add the stock, the miso paste, soy sauce and sesame oil, chilli flakes and bring to the boil.
  • Add the carrot, mushroom, garlic, kohlrabi and simmer for 10 minutes or until the vegetables are just softened yet still crunchy.
  • Add the ramen noddle and cook for the further 4 minutes or so until the ramen are cooked. Add the pork belly if you want it to be piping hot, otherwise, keep it aside.
  • Pour and divide the noddle mixture in serving bowls and add in each half of the soft boiled eggs in each bowl. Layer with some sliced pork belly and spoon over extra hot broth to quickly warm the slices up.
  • Sprinkle some microgreen if using and serve immediately .
Keyword asian, broth, Kevin Dundon, pork

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