Pork Belly Ramen



PreP Time

10 minutes

Cook Time

40 minutes – 3 hours

Total Time

1 – 3 hours

Recipe and image provided by: @jimmyandnate for our #Porkwithpassion Competition

WHat you need to get:

1 kg Bruemar Pork Belly (rind removed), sliced into thin rashers


+ 1 litre of vegetable stock
+ 2 garlic cloves, minced
+ 1 tablespoon ginger, minced
+ 2 tablespoon hot sauce (e.g. sriracha)
+ dash of soy sauce
+ Couple of drops of sesame oil

+ 4 hard boiled eggs

+ 2 tablespoons soy sauce
+ 2 tablespoons rice wine vinegar


+ Ramen Noodles
+ 1 carrot, sliced into ribbons
+ 1 cup frozen peas
+ 1 cup Swiss brown mushrooms, halved
+ frozen spinach


What you need to do:

  1. Place vegetable stock, garlic, ginger, hot sauce, soy sauce and sesame oil in a pot, bring to boil. Simmer until the flavour is right, approx. 30 minutes. 

  2. Hard boil the eggs, peel and then marinate in 2 tablespoons soy sauce, 2 tablespoons rice wine vinegar and 4 tablespoons water. Leave for 30 minutes to 3 hours. 

  3. Cook the noodles according to packet instructions.

  4. Add vegetable ingredients to simmering stock and cook until tender.

  5. Coat Pork Belly rashers in your favourite BBQ rub. BBQ/grill until charred and crispy. 

  6. Divide broth and vegetables amongst 4 bowls. Add noodles, Pork Belly and halved eggs. Top with a little spinach and serve immediately.

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