⏳ Yield & Time

Yield: 1 servings

Preparation Time: 30 minutes

Cook Time: 120 minutes

Total Time: 150 minutes

🍽 Ingredients

• 1.5 lbs Pork Belly
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 tsp Five-Spice Powder
• 2 tbsp Canola Oil
• 1 cup Shaoxing Rice Wine
• 2 cups Chicken Broth
• 1 cup Water
• 2 Star Anise
• 2 slices Ginger
• 1 cup Fresh Ginger
• 1/2 cup Rice Vinegar
• 2 tbsp Sugar
• 1 tbsp Salt
• 6 cups Chicken or Pork Broth
• 2 tbsp Soy Sauce
• 1 tbsp Mirin
• 1 tsp Sesame Oil
• 1 package Ramen Noodles
• 2-3 Scallions or Green Onions
• Optional Sesame Seeds

📖 Instructions

1. First things first, let's tackle the star of the show: the pork belly. Grab about 1.5 lbs of pork belly, skin on if you’re feeling fancy. (I am always feeling fancy!) Pat it dry with paper towels—this helps crisp up the skin later on. Season generously with salt, pepper, and five-spice powder. Trust me, the five-spice elevates this dish to new heights.
2. Now, heat up about 2 tablespoons of oil (I like to use canola, but you can be adventurous with this, too!) in a large pot or Dutch oven over medium-high heat. Sear that pork belly on all sides until it's beautifully browned and golden. This step is so important for getting that deep, rich flavor. Don't rush it!
3. Once seared, add 1 cup of Shaoxing rice wine (trust me, it’s amazing!), 2 cups of chicken broth, 1 cup of water, a couple of star anise, and a few slices of ginger. Bring the whole thing to a boil, then reduce the heat to low, cover the pot, and let it gently braise for about 1.5-2 hours, or until the pork belly is melt-in-your-mouth tender. This is where your patience pays off! If you want extra crispy skin then you should roast it at 400 degrees after braising until crispy (around 15 minutes).
4. While that’s braising, it’s time for the pickled ginger. Slice about 1 cup of fresh ginger into thin matchsticks. Combine them in a small bowl with 1/2 cup of rice vinegar, 2 tablespoons of sugar, and 1 tablespoon of salt. Let it sit for at least 30 minutes, or even longer—the longer it sits, the more tangy it gets. It's up to you how sour you like it; taste test and adjust accordingly.
5. Now, for the ramen broth! If you have leftover braising liquid, use that! In a separate pot, combine about 6 cups of chicken or pork broth (I like to mix it up!), 2 tablespoons of soy sauce, 1 tablespoon of mirin, and a teaspoon of sesame oil. Bring that to a simmer, and let it gently heat through—you just want to warm it up, not boil it again.
6. Finally, cook your ramen noodles according to package directions. Drain them and divide them among your ramen bowls. Top with the braised pork belly (shredded, if you prefer), pickled ginger, and some freshly sliced scallions or green onions (the garnish makes all the difference!). Ladle the hot broth over everything and you are set!
7. Garnish with a sprinkle of sesame seeds if you like, and enjoy your flavorful bowl of ramen. You did it! Now go and conquer the rest of your day!

📝 Notes

• If you can find it, using a richer pork broth for the base adds amazing depth of flavor.
• Don't be afraid to adjust the amount of rice vinegar and sugar in the pickled ginger to your preference. Some people like it super sour!