Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
This noodle bowl is a great meal for cold winter months. Made from a base of beloved ramen noodles, this Asian-inspired dish features juicy pork belly, veggies and hard boiled eggs for added nutrition and flavor!
- Total time:
- 1 cup soy sauce
- ¼ cup mirin
- ¼ cup honey
- 1 ½ lbs. fresh pork belly
- 1 Tbsp. sesame oil
- 2 Tbsp. fresh ginger, thinly sliced
- 2 Tbsp. garlic, thinly sliced
- 128 oz. chicken or vegetable stock
- ½ Fresno pepper, thinly sliced
- 4 packages cooked ramen noodles
- 8 hard boiled eggs
- 2 cups packed baby spinach
- ½ cup green onions, sliced
- 1 daikon radish, peeled and julienned
- Kosher salt and fresh cracked pepper, to taste
- Preheat oven to 450°F.
- In a bowl, whisk together soy sauce, mirin and honey.
- Submerge the the pork belly in this marinade and refrigerate for at least 30 minutes or overnight.
- Remove the pork belly from the marinade and place in a roasting pan. Add ¼ cup of the marinating liquid over top of the pork belly.
- Bake in the oven at 450°F for 20 minutes, then turn the heat down to 300°F and bake for 30-40 minutes or until crispy on top and cooked through. Set aside to rest for 10-15 minutes before thinly slicing.
- In a large pot over high heat with sesame oil, cook the ginger and garlic until lightly browned, then add the stock and sliced Fresno peppers. Simmer over low heat.
- Place the cooked ramen noodles in a bowl and ladle the broth over top. Serve with a small handful of baby spinach, 1 halved hard boiled egg, sliced green onions, daikon radish and pork belly.