Pork belly Ramen

A simple bowl of unctuous roasted pork belly ramen with noodles in a deeply flavorful broth is the perfect warming, comfort food.

Pork belly ramen


I was very nervous about calling this recipe “Ramen” because it’s a very loose interpretation of ramen. Kombu and Dashi aren’t easily accessible where I live but the owner of the Asian supermarket gave me some excellent advice.  She said her Japanese clients mostly use miso paste and Ponzu to make their broths. This makes up for the lack of depth and flavor that kombu and dashi add. And so, I did the same thing.  Ponzu is a citrussy sauce often used in Japanese cuisine and I have to say, it made such a difference to my broth.

It might seem like there are a lot of ingredients in this pork belly Ramen recipe, however they all add such phenomenal flavor and are essential to creating that rich broth. Most are Asian pantry staples and I would recommend buying them and keeping them as they last for ages and work in so many dishes.

  • Bone-in pork belly. Using pork belly with the bone allows for the development of serious flavor. You could use a boneless pork belly but the broth won’t be as delicious.
  • Carrots. 
  • Spring onion / Green onion.
  • Fresh garlic. 
  • Fresh ginger. 
  • Chicken stock / Chicken broth.
  • Soy sauce. 
  • Fish sauce. Optional and not traditional but I like the flavor it adds.
  • Ponzu. If you can’t find ponzu use lemon or lime juice instead.
  • Miso paste. 

For serving:

Pork belly ramen

How to cook pork belly for Ramen

I decided to use pork belly because I just can’t get over how unctuous and decadent it feels to eat generous slices of it. I first roasted the belly to create some depth and flavor and then removed the bones  from the tender meat and turned them into the most delicious broth.

The key to any good ramen is the ramen broth. Pack as much flavor into your broth as you can by using dried kelp (kombu), Bonito flakes or Miso. Dashi, a Japenese stock, is ideal as it is made with Kombu, Bonito or Niboshi (anchovies/sardines) and adds a serious punch to the broth. Cooking the broth with bones (in the Tonkotsu-style) enriches the broth and adds meaty umami.

Pork belly ramen

How to make broth for ramen

Like I mentioned, the key to a fabulous ramen is the rich broth. To take my broth to the next level, I used the pork bones and cooked them in a large pot over medium-high heat in chicken stock (another cheat). I added garlic, ginger, spring onions, soy sauce, fish sauce and a few carrots for sweetness to create a seriously good pork-infused stock. This was then turned into the most delicious broth which I seasoned with more soy sauce, miso paste and ponzu.

I reheated the slices of pork belly in the broth before serving with cooked noodles, a soft, jammy egg and fresh spring onions/green onions. You could also add sautéed shiitake mushrooms or greens of your choice.

Pork belly ramen

Pork belly recipes

Ramen recipes

  1. Instant Pot Birria Ramen
  2. Roast Chicken Ramen
Pork belly ramen

Pork belly Ramen

A simple bowl of unctuous roasted pork belly ramen with noodles in a deeply flavourful broth is the perfect warming, comfort food.
4.55 from 44 votes
Print Pin Rate
Course: Dinner, Noodles, Ramen
Cuisine: Japanese
Keyword: Pork belly ramen, Ramen, Ramen recipe
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Calories: 593kcal
Author: Alida Ryder
Servings: 8


  • 1 kg (2lb) bone-in pork belly
  • salt & pepper to taste

for the broth

  • pork bones from roasted belly
  • 2 carrots roughly chopped
  • handful spring onions roughly chopped
  • 4 garlic cloves
  • 1 x 4cm piece fresh ginger sliced
  • 8 cups chicken stock
  • 1/2 cup soy sauce
  • 2 tablespoons fish sauce
  • 2-3 tablespoons ponzu or to taste
  • 2 tablespoons miso paste
  • soy sauce to taste

for the ramen

  • roasted and cooled pork belly sliced
  • noodles cooked
  • 1 boiled egg per person, cooked to preference
  • fresh spring onions sliced


  • Pre-heat the oven to 160°C/320°F.
  • Rub the pork belly with salt and pepper then place in the oven and allow to roast for 90 minutes-2 hours or until the belly is cooked through.
  • Remove the belly from the oven and allow to cool then carefully slice off the bones and place the belly in the fridge to chill completely.
  • Place the roasted pork bones in a large pot then add all the remaining broth ingredients. Bring the broth the a boil then turn down the heat and allow to simmer for 2-3 hours or until the broth is golden brown in colour and deeply aromatic.
  • Strain the broth then set aside.
  • When you are ready to serve, slice the cold pork belly then warm in the broth for 5 minutes.
  • Serve the pork belly with the noodles, boiled egg and spring onions and top with the broth.
  • Serve immediately.


Calories: 593kcal | Carbohydrates: 7g | Protein: 17g | Fat: 55g | Saturated Fat: 20g | Cholesterol: 95mg | Sodium: 1528mg | Potassium: 503mg | Sugar: 1g | Vitamin A: 2590IU | Vitamin C: 1.7mg | Calcium: 33mg | Iron: 1.7mg

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  1. Just got all the ingredients to make this for my family. I can’t wait! Looks superb and very tasty – I’ve been searching for a pork ramen recipe and this one ticks all the boxes. Can’t wait to see how it turns out.

    Thank you for this!

  2. It took me a minute to get used to how salty it was. At first I thought I had done something wrong, but I researched traditional Ramen online and it appears that salty is the way to be! It really was so superb and delicious, though! I drizzled some toasted sesame oil and Sriracha on top and garnished with sesame seeds and the rest was to a T from your recipe. My one question is about the number of servings, though… I ended up with only 4 cups of broth, so at the very most could make 4 servings. Really enjoyed the recipe and look forward to making it again!

  3. Looks really good!
    The pork isnt too `boring` when its only seasoned with salt and pepper?

    Also if you have dashi, how would you use it in the recipe? Combine it with the chicken stock? Or replace it?


    1. I think if you use good quality pork and season it generously, it shouldn’t be bland. But feel free to add flavorings of your choice. And yes, you can replace the stock with Dashi if you have it or use half and half. 🙂

  4. Used Smoked Boczek (pork belly) fresh from my father in law’s smoke house in Poland. It really did over power the broth but still tasty. Will learn for next time. Great recepie.

  5. This recipe is delicious! So easy! I even used just pork belly strips as I struggled to find pork belly on the bone in the uk, it was still amazing. An absolute staple in my recipe book.

  6. I love this recipe, I’ve made it 4 times now and every time people rave about it. The reason I even looked for this specific dish is because I go to a Japanese restaurant in San Diego called Tajima and they have pork belly ramen soup that tastes exactly like this, it’s so similar they could have possibly stolen your recipe! Anyway, I can’t get bone in pork belly so I buy the de-boned type and use pork neck bones for the broth. I was making it at my parents house in Arizona and couldn’t find neck bones or belly so I used spare ribs for the broth, and pork sirloin in place of the belly, that also works. So if you can’t get the exact ingredients, still make it, it turns out amazing every time.

    1. Jason, you don’t know how much your comment means to me. As I have never had proper ramen before, I was so worried that the flavours in mine wouldn’t be authentic so this is such a big compliment. Thanks so much for letting me know how much you love this recipe.