Try this recipe for pork ramen, then also check out our chicken ramen, shoyu ramen, vegan ramen and more ramen recipes.


  • 500g piece pork belly, skin and excess fat removed
  • 100ml soy sauce, plus a splash
  • 100ml mirin
  • 1 pack ramen noodles (around 270g)
  • 4 handfuls young spinach
  • 4 hard boiled eggs, to serve
  • a handful beansprouts
  • ½ bunch spring onions, finely sliced


  • ½ bunch spring onions, chopped
  • 6 slices ginger
  • 1 red chilli, halved
  • 1 clove garlic, halved
  • 1.5 litres chicken stock
  • a splash sesame oil


  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3. To make the pork belly, put the pork in a small baking dish it will fit snugly. Mix the soy, mirin and 200ml water, and pour this over the pork belly.Add a little more water, if needed, to just cover the meat. Cover tightly with foil and bake for 3 hours. Pour away the cooking liquid. Cool the pork for 30 minutes, then wrap it in clingfilm and weight down with a heavy chopping board. Chill overnight, or for at least 6 hours to set the shape.

  • STEP 2

    To make the broth, put the spring onions, ginger, chilli and garlic on a chopping board and bruise them all with a rolling pin. Put it into a pan, add the chicken stock and simmer gently for 15 minutes. Strain out all the solids and discard them.

  • STEP 3

    Slice the pork into neat slices and reheat it in the broth, adding a splash of soy and sesame oil for flavour.

  • STEP 4

    Cook the ramen following the packet instructions, and drain and divide the noodles between 4 warmed bowls.Add a handful of spinach to each bowl, then pour over the simmering broth. Top with a few slices of pork, egg halves, beansprouts and spring onion.


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