Pork Belly Ramen

Definitely something to make on a lazy Sunday….

“Whilst we all love sitting in our pyjamas on a Sunday and watching the latest BBC drama, we thought it might be a good idea to rustle up a delicious pork belly ramen and make good use of the day (and yes, we’re still in our pyjamas)”


450g pork belly 
6-8 chicken bones (wings are delicious & cost effective)
8 gloves of garlic
8 shallots
8 dried Shitake mushrooms
2tsp finely chopped dried shrimp (optional)

1 tsp soya bean chilli sauce 
4 tsp Sake (Japanese rice wine)
4 tsp sweet Noodle sauce
3 tsp soya bean sauce
1 tsp sugar
1 packet of noodles

Method for roasting the Pork Belly

  1. Dry the skin and liberally sprinkle salt all over the skin.
  2. Marinate the pork flesh with Chinese Five-Spice.
  3. Roast the meat at 204 degrees (don’t forget to preheat the oven) for 30-45 minutes and roast until the skin crisps up.
  4. Then turn the oven down to 160 degrees and roast for another 2-3 hours (my favourite part of the cooking, as I like to test the meat to decide if it needs another hour – well, that’s my excuse and I’m sticking to it!)

Method for Broth

  1. Soak the shitake mushrooms in half a litre of boiling water for 20 minutes and then drain. Keep the mushroom liquid to one side but make sure to check the bottom of the bowl for dirt as it may not be suitable for consumption.
  2. Place a large pot (which can hold 2-3 litres of water) onto a medium flame and add a teaspoon of oil.
  3. Chop up the shallots as small as possible and add to the pot then cook for 1-2 minutes.
  4. Slice the garlic thinly and add to the pot (be careful not to burn it.)
  5. Add the chicken bones and 2 litres of water then bring to the boil (make sure to skim the broth for impurities and fat.)
  6. Reduce the heat to a simmer and add the soya bean chilli sauce, sake, sweet noodle sauce, soya bean sauce and sugar then cook for a minimum of 1.5 hours.
  7. In the last couple of minutes, add some greens, i.e. bok choy or chinese broccoli.
  8. Remove all the bones and drain the broth through a muslin.

Time to serve

Serve in a pretty bowl with the pre-blanched noodles and add any of the decoration ingredients to taste. Voila! A pork belly ramen you won’t be able to get enough of.

Pork belly ramen with chopsticks.