Spicy Pork Belly Ramen Finished with Ramen Olive Oil Blend

Tender pork belly, chewy ramen noodles, crisp scallions, and a glossy soy-sesame broth make every spoonful of this bowl feel layered and satisfying. A drizzle of Ramen Infused Olive Oil Blend brings shiitake, garlic, onion, black pepper, and lemon peel into the finish so the bowl lands with savory depth and a bright lift. It’s the kind of dinner that works for a cozy weeknight, a cold-weather comfort meal, or a laid-back dinner with friends, and it absolutely earns a second helping.

Garden Infuzions

Spicy Pork Belly Ramen Finished with Ramen Olive Oil Blend

Rich pork belly, springy ramen noodles, and a savory mushroom broth come together in a bowl finished with Ramen Infused Olive Oil Blend for a deep, ramen-shop-style finish that feels cozy and bold.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 4 bowls

Course: Dinner, Main Course

Cuisine: Asian, Fusion Cuisine, Japanese

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 8 ounces ramen noodles
• 1 pound pork belly sliced into 1/2-inch pieces
• 4 cups chicken broth
• 2 cups water
• 3 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon rice vinegar
• 1 tablespoon Ramen Infused Olive Oil Blend
• 1 tablespoon neutral oil
• 4 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 1 small yellow onion thinly sliced
• 4 ounces shiitake mushrooms sliced
• 1 tablespoon chili garlic sauce
• 2 scallions thinly sliced
• 2 soft-boiled eggs halved
• 1 teaspoon sesame seeds
• 1 sheet nori cut into strips

Equipment

• 1 Large pot For broth and pork belly
• 1 medium pot For boiling noodles
• 1 Colander For draining noodles
• 1 Cutting board For prep
• 1 Chef’s knife For slicing aromatics and pork belly
• 1 ladle For serving broth
• 1 Tongs For handling noodles and pork belly

Method

 

Instructions

1. 1. Bring a medium pot of water to a boil and cook the ramen noodles according to package directions until just tender. Drain, rinse briefly, and set aside.
2. 2. Heat the neutral oil in a large pot over medium-high heat. Add the pork belly and cook, stirring occasionally, until browned and the fat has rendered, about 8 to 10 minutes.
3. 3. Add the onion and shiitake mushrooms to the pot and cook for 3 to 4 minutes until softened. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
4. 4. Pour in the chicken broth, water, soy sauce, mirin, rice vinegar, and chili garlic sauce. Bring the broth to a gentle simmer and cook for 15 to 20 minutes so the flavors come together.
5. 5. Divide the noodles between 4 bowls. Ladle the hot broth and pork belly over the noodles.
6. 6. Finish each bowl with Ramen Infused Olive Oil Blend, scallions, soft-boiled egg halves, sesame seeds, and nori strips. Serve right away while hot.

Notes

For a thicker broth, simmer uncovered for the last 5 minutes. If you want extra heat, add a little more chili garlic sauce or a pinch of crushed red pepper before serving. Add the Ramen Infused Olive Oil Blend at the end so its savory aromatics stay bright in the finished bowl.

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Recipe Tips

For the best texture, sear the pork belly until the edges are deeply browned before slicing it into the bowl. Keep the broth at a gentle simmer so the ramen noodles stay springy instead of softening too far.

Serving Suggestions

Top each bowl with a soft-boiled egg, sesame seeds, sliced scallions, and a little chili crisp if you want more heat. Serve with extra broth on the side for anyone who likes a fuller bowl.

Storage

Store the broth, pork belly, and noodles separately in airtight containers. Reheat the broth and pork belly gently, then add freshly cooked noodles before serving for the best bowl texture.

Variations

Swap the pork belly for sliced pork shoulder if you want a leaner bowl, or add sautéed mushrooms and baby spinach for extra vegetable depth. You can also stir a little more chili oil into the broth for a hotter finish.

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