Can I adjust the spiciness of this ramen?

Absolutely! You can easily adjust the spice level by adding more or less chili garlic sauce, or by using a milder chili paste. Start with less and add more to taste, so you don't accidentally make it too spicy!

How should I store leftover ramen?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. The pork belly will likely get a bit firmer, so you might want to reheat it gently in a pan with a little bit of liquid before serving. The broth also usually thickens slightly as it cools.

Can I use boneless pork belly instead?

While bone-in pork belly works best for the richest flavor, boneless pork belly can be substituted. Just ensure you adjust your braising time accordingly; boneless cooks faster.

Can I prep this recipe ahead of time?

Yes, you can definitely prepare the ingredients ahead of time. Braise the pork belly a day or two in advance; the pickled ginger can be made up to a week beforehand. Just store them separately in airtight containers in the fridge.

Can I use different noodles?

Yes, feel free to swap out your noodles! Thick wheat noodles or even egg noodles will create a different texture and mouthfeel to the soup.

This recipe is a labor of love, but trust me, the result is unbelievably worth it. It's all about taking time to really develop deep flavors. I first tasted a ramen like this while traveling in Japan, and I've been trying to replicate it ever since. This recipe is the result of many, many tries—each one getting a little bit closer to that amazing memory. Now, it's your turn to create that unforgettable taste.

The beauty of this dish is in its simplicity: perfectly braised pork belly with a rich flavor that melts in your mouth and is then combined with a vibrant, tangy pickled ginger. Each bite is a symphony of taste and textures. Don’t forget that finishing touch of fresh green onions for that extra crunch and subtle bite. If you love Asian cuisine, you absolutely HAVE to try this.

Ramen with Braised Pork Belly and Pickled Ginger

Name: Ramen with Braised Pork Belly and Pickled Ginger
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 1
Cuisine: Asian
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

This incredibly flavorful ramen features tender braised pork belly, zesty pickled ginger, and a rich, savory broth. It's a culinary journey you won't want to miss!

⏳ Yield & Time

Yield: 1 servings

Preparation Time: 30 minutes

Cook Time: 120 minutes

Total Time: 150 minutes

📖 Instructions

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.
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!
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).
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.
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.
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!
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!