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Pork Belly Ramen Noodle Bowl

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!

Pork Belly Ramen Noodle Bowl
Pork Belly Ramen Noodle Bowl

Servings:
6-8

Ingredients

  • 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

Instructions

  1. Preheat oven to 450°F.
  2. In a bowl, whisk together soy sauce, mirin and honey.
  3. Submerge the the pork belly in this marinade and refrigerate for at least 30 minutes or overnight.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Pork Belly Ramen Noodle Bowl

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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