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–+ servings
250ml Ramen Infused Olive Oil bottle infused with herbs, garlic, onion, and shiitake mushroom
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
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Asian, Fusion Cuisine, Japanese
Ingredients Equipment Method Notes

Ingredients
  

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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