Pork Belly Ramen Recipe Noodle Bowl

Ingredients

• 400 g Fresh Ramen Noodles (fresh, thin style)
• 6 pieces Large Eggs (room temperature)
• 1 Tbsp White Vinegar (for egg water)
• 1 tsp Salt (for egg water and seasoning)
• 800 g Pork Belly (skin on, cut into 2‑3 pieces)
• 4 pieces Garlic Cloves (peeled, minced)
• 2 tsp Fresh Ginger (grated)
• 4 stalks Green Onions (chopped; some for marinating, some for garnish)
• 4 Tbsp Soy Sauce (regular light soy)
• 1 Tbsp Dark Soy Sauce (for color)
• 1 tsp Chicken Powder (optional flavor enhancer)
• 2 Tbsp Cooking Wine (Shaoxing) (or dry sherry)
• 0.5 Tbsp Sugar (granulated)
• 1 tsp Oyster Sauce (adds umami)
• 1 tsp Honey (balances saltiness)
• 1 cup Water (for broth) (plus extra for pressure cooking)
• 30 g Cloud Ear Fungus (dry) (re‑hydrate in hot water 15‑20 min)
• 1 Tbsp Sesame Seeds (to garnish)
• to taste Shichimi Togarashi (Japanese seven‑spice for heat)

Instructions

1. Prepare Soft‑Boiled Eggs

   In a pot of boiling water add 1 Tbsp vinegar and a pinch of salt. Gently lower 6 eggs using a spoon and boil for 6 minutes for medium‑set yolks.

   Time: PT10M

   Temperature: 100°C

2. Shock and Peel Eggs

   Remove eggs with a slotted spoon, transfer to a bowl of ice‑cold water for 2 minutes, then peel and set aside.

   Time: PT5M

3. Marinate Pork Belly Overnight

   Using a fork, poke holes all over the pork belly pieces. In a zip‑lock bag combine 2 tsp salt, 1 tsp chicken powder, 4 Tbsp soy sauce, 1 Tbsp dark soy sauce, 2 Tbsp cooking wine, 0.5 Tbsp sugar, minced garlic, grated ginger and chopped green onion. Add the pork belly, seal, and refrigerate for at least 8 hours (overnight).

   Time: PT15M

4. Sear Pork Belly Skin

   Heat a skillet over medium‑high heat. Place pork belly skin‑side down and sear for 2‑3 minutes until the skin turns golden and some fat renders.

   Time: PT5M

   Temperature: 200°C

5. Pressure‑Cook Pork Belly

   Transfer the seared pork belly to the Instant Pot. Add the remaining marinade, 1 cup water, and any leftover garlic/ginger. Seal and set to High Pressure for 30 minutes. Allow a natural pressure release (about 10 minutes).

   Time: PT45M

6. Rehydrate Cloud Ear Fungus

   Place dry cloud ear fungus in a bowl of hot water and let sit for 15‑20 minutes until expanded. Drain and slice thinly.

   Time: PT20M

7. Prepare Ramen Broth

   In a saucepan combine 1 cup water, 1 tsp oyster sauce, 1 tsp cooking wine, 1 tsp honey, 1 /4 cup soy sauce, minced garlic and ginger. Bring to a gentle boil and simmer for 2‑3 minutes. Remove from heat and let cool slightly.

   Time: PT5M

   Temperature: 90°C

8. Cook Ramen Noodles

   Bring a large pot of water to a rolling boil. Add fresh ramen noodles and cook according to package (about 45 seconds). Drain, rinse briefly with cold water, and set aside.

   Time: PT5M

   Temperature: 100°C

9. Assemble Bowls

   Divide noodles among 4 bowls. Slice the pressure‑cooked pork belly and place on top. Halve the soft‑boiled eggs and add. Scatter rehydrated cloud ear fungus, chopped green onion kimchi, a drizzle of the pork‑belly sauce, sesame seeds, and a pinch of shichimi togarashi if desired.

   Time: PT10M

10. Serve

    Serve hot. Enjoy the rich broth, tender pork, and silky noodles together.

    Time: PT0M

Nutrition Facts

Calories

820

Protein

35 g

Carbohydrates

70 g

Fat

38 g

Fiber

4 g

Ingredient Substitutions

• Instead of Fresh Ramen Noodles: Dried ramen noodles
• Instead of White Vinegar: Apple cider vinegar
• Instead of Pork Belly: Pork shoulder
• Instead of Soy Sauce: Tamari
• Instead of Chicken Powder: Chicken bouillon
• Instead of Cooking Wine (Shaoxing): Dry sherry
• Instead of Sugar: Honey
• Instead of Oyster Sauce: Mushroom soy sauce
• Instead of Honey: Maple syrup
• Instead of Cloud Ear Fungus (dry): Wood ear mushrooms

Equipment Needed

• Large Pot
• Instant Pot or Pressure Cooker
• Medium Saucepan
• Mixing Bowl
• Zip‑Lock Bag
• Fork
• Cutting Board
• Chef’s Knife
• Tongs
• Strainer or Sieve
• Measuring Spoons
• Measuring Cups

Critical Steps — Do Not Skip

• Soft‑boiling and shocking the eggs to achieve a perfect medium yolk
• Marinating the pork belly overnight for flavor penetration
• Searing the pork belly skin to render fat and develop crispness
• Pressure‑cooking the pork belly for tenderness
• Rehydrating cloud ear fungus properly

Chef Tips from the Video

• For extra‑crisp skin, finish the pork belly under a broiler for 1‑2 minutes after pressure cooking
• Add a few drops of sesame oil to the broth for a nutty aroma
• Use a bamboo steamer to keep the rehydrated fungus warm while assembling

Troubleshooting

Storage

Refrigerator: Store broth and sliced pork belly in airtight containers for up to 3 days

Freezer: Freeze cooked pork belly and broth for up to 1 month

Room temperature: Do not store at room temperature beyond 2 hours

Make-Ahead Tips

• Marinate pork belly the night before for deeper flavor
• Soft‑boiled eggs can be peeled and stored in the refrigerator for up to 2 days in their shell water
• Broth can be prepared a day ahead and reheated

Frequently Asked Questions