Pork Belly Ramen Bowl with Soft Boiled Eggs and Nori

How to make a delicious pork ramen bowl with crispy pork belly and traditional toppings like soft boiled eggs, scallions, tossed bean sprouts and more.

5 from 1 vote

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 996kcal

Author: Milena Perrine

Ingredients

12 oz about 6 thick slices of tender, cooked pork belly*
6 oz mung bean sprouts
2 teaspoon toasted sesame oil for the bean sprouts
2 teaspoon soy sauce for the bean sprouts
2 teaspoon toasted sesame seeds for the bean sprouts
3 eggs cold, straight from refrigerator
3 portions of ramen noodles**
5 cups ramen broth miso, shio, etc***
1-2 sheets nori to use as topping
6 scallions
1 watermelon radish or small daikon radish
1-2 hot pepper such as jalapeno****

Instructions

In a medium sized pot bring a quart of water to boil and blanche the bean sprouts for just over a minute. Scoop them out and drain them and keep the water in the pot. In a bowl mix sesame oil and soy sauce, add the bean sprouts and the sesame seeds and toss together. Set aside.
To the same pot with boiling water add the cold raw eggs, lower the heat a bit and cook over gentle boil for 7 mins (runny yolk) or 8 mins (custardy yolk). While the eggs are boiling prepapre an ice bath, then place them immediately in it once the cooking time is up. Discard the boiling water. When the eggs cool down a bit, peel them carefully (whites will be only gently firm). Set aside, you can slice them in half right before serving.
Prepare the ramen noodles and soup broth according to the package instructions. Keep each one warm.
Cut up the nori, scallions (green parts only), radish, hot pepper. Set aside.
In a skillet over medium-high heat brown the pork belly slices, about 1-2 mins per side, until they acquire your desired crispiness.
To assemble the ramen bowl: place noodles at the bottom, add bean sprouts, scallions, radish, pepper slices. Carefully slice the soft boiled eggs in half, lengthwise. Place on top of the noodles. Add the crispy pork belly on one side of the bowl. Carefully ladle broth over the arrangement avoiding the pork belly so as to not make it soggy before you serve. Top with nori and enjoy!

Notes

*You can use oven baked pork belly, braised pork belly or smoked pork belly.

**Use your favorite ramen noodles and follow the gudielines on what amount constitutes a portion.

***Use your favorite ramen soup broth, prepare just over 1 ½ cup per serving, about 5 cups total.

****Not a traditional garnish but if you'd like to add some heat without using a hot sauce - a nice addition.

To make your own ramen broth in a cinch bring to boil: 5 cups chicken or pork stock, 1 teaspoon sesame oil, ½ teaspoon grated ginger, 1 teaspoon minced garlic and soy sauce to taste.

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