Pork Belly Ramen with Mushrooms, Egg and Nori
Golden pork belly, mushroom and leek enrich a bowl of hot broth and noodles.
Golden pork belly, mushroom and leek enrich a bowl of hot broth and noodles. The source gives a short browning step but not enough time to tenderize the pork; this version simmers it gently before slicing. Cook eggs until firm and assemble hot portions with nori at the last moment. Salt cautiously after the soy sauce goes in. Brown pork belly in a heavy pot, add broth and simmer covered 75 to 90 minutes until fork tender and cooked through; lift out and slice. Add sliced leek, mushrooms, garlic, ginger and soy to broth; simmer 10 minutes. Hard-boil eggs in a separate pan, cool briefly, peel and halve. Cook noodles separately as package directs and drain to avoid cloudy broth.
Recipe card
Pork Belly Ramen with Mushrooms, Egg and Nori
Equipment: Heavy soup pot, noodle pot, small egg pan
Ingredients
Instructions
Brown and simmer
Brown pork belly in a heavy pot, add broth and simmer covered 75 to 90 minutes until fork tender and cooked through; lift out and slice.
Broth
Add sliced leek, mushrooms, garlic, ginger and soy to broth; simmer 10 minutes.
Eggs
Hard-boil eggs in a separate pan, cool briefly, peel and halve.
Noodles
Cook noodles separately as package directs and drain to avoid cloudy broth.
Serve
Divide noodles and hot broth into bowls, add sliced pork and egg and finish with nori.
How to tell when it is ready
Pork belly fork tender and noodles fully cooked.
Tips
- Brown pork before simmering.
- Taste broth after soy goes in.
- Keep noodles separate until serving.
- Add nori at the last moment.
Troubleshooting
- If broth becomes salty, add unsalted broth or water.
- If pork is chewy, simmer longer until tender.
Substitutions
- Use similarly rich pork stock instead of chicken broth.
- Use ramen noodles with their own package cooking time.
Variations
- Use spinach instead of mushrooms for a greener bowl.
- Add a splash of rice vinegar to a serving for brightness.
Serving suggestions
- Serve steaming hot.
- Add scallions for extra freshness.
- Offer a little chili oil at the table.
- Pair with pickled vegetables on the side.
Make ahead
Prepare the measured ingredients in advance. Refrigerate pork and broth within 2 hours for up to 3 days; keep noodles separate.
Storage
Refrigerate pork and broth within 2 hours for up to 3 days; keep noodles separate.
Food safety
Keep raw pork separate, simmer pork until fully cooked, and serve hard-boiled eggs.
Frequently asked questions
Can I add noodles to the stockpot?
You can, but cooking them separately keeps the broth clear and leftovers less soggy.
How should I store pork belly ramen with mushrooms?
Refrigerate pork and broth within 2 hours for up to 3 days; keep noodles separate.
Serve steaming hot. Refrigerate pork and broth within 2 hours for up to 3 days; keep noodles separate.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.