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.
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
Servings 8
Calories 593kcal
Author Alida Ryder


  • 1 kg 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.
  • 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