Belly Pork Ramen

Posted: 12/01/2019

The brilliant thing about this recipe is that there is minimal effort required. A warming hearty broth accompanied by raw vegetables and crispy belly pork. A perfect option for midweek.

Pork belly does have a high fat content but ramen is a flexible meal, you could easily substitute it for chicken or turkey to lower the calories. Likewise, the spinach and carrots could be substituted for other things like pea shoots, spring onions, or anything you fancy. The key part of the ramen is the chicken broth and personally, I wouldn't want to substitute that for anything!

On a cold day I like to have this with a pot of green tea, so I really feel like I'm at Wagamama.

Prep Time 10 mins
Cook Time 30 mins
Servings 2
Calories 1556kcal
Carbohydrates 105g
Protein 66g
Fat 96g
  • 2 Carrots
  • 500ml Chicken Stock
  • 50g Spinach
  • 2 Thai Chilli Peppers
  • 1 Belly Pork Strip
  • 1 Boiled Egg
  • 1thumb-sized Piece of Ginger
  • 1tsp Chinese Five Spice
  • 150g Egg Noodles
  • If using stock from frozen, add to a pan on a low heat to slowly melt while you prep everything else
  • Sprinkle the chinese five spice on the belly pork strips and place in the oven at 180°
  • While the pork cooks, prep the carrots by slicing them thinly. How thin is up to you, but bear in mind these will be kept raw
  • Put a small saucepan of water on the heat for the egg. If using liquid stock now is a good time to also put that on the heat to simmer
  • Peel and finely grate the ginger, and add to the chicken broth
  • When the pork is done, the fat should be crispy. At this point, take it out of the oven to rest
  • Add the egg noodles to the broth for 2-3 minutes
  • Now it's time to put it all together. Add the noodle broth to a ramen bowl first and then place the remaining ingredients on top, how you present it is entirely up to you!