How to cook pork belly for ramen?

The texture, which melts on the tongue, and the appealing appearance of Japanese chashu pork, despite most people are familiar with it as their favored ramen topping, are what attract people in. The most popular ramen topping is really ramen pork chashu, along with ramen soft-boiled eggs. It’s really easy to make this luxurious and delicate chashu at home. As it actually melts in your mouth when done right, it is worth your time and patience to take the time to prepare it.

In the past ten years, upscale ramen has gained popularity, and everyone is in favor of it! This ramen bowl is a favorite because of the mouthwatering broth, crispy pork belly, substantial noodles, and all of the toppings!

Ramen’s many flavors and textures are its strongest feature. You get a beautiful bowl of ramen from my recipe since the flavors I used are such a lovely combination.

In this article, I will show you a guide on How to cook pork belly for ramen. Let’s start!

What is Chashu Pork?

The pork used in ramen is sometimes referred to as “Chashu” or “Cha Shu,” which meaning grilled or fried pork. Despite the fact that the character for “chashu” in Japanese means “grilled” or “fried,” the pork used in ramen is often more akin to “braised pork belly” with a soy sauce base.

Chinese char siu grilled pork is similar to the Japanese braised pork belly. Chashu, on the other hand, employs skin-on, rolled pork belly that needs a longer cooking time in liquid than true Japanese cookery, which uses skinless pork shoulder that must be marinated and roasted over high heat.

In addition, to make the delectable, richly flavorful, and succulent dish known as chashu, this pork belly is slowly cooked in a savory-sweet marinade that consists of soy sauce, mirin or sake, sugar, ginger, garlic, and other seasonings.


Pork ramen can be produced in a variety of ways, including the most well-known method, chashu pork (Japanese braised pork belly), as well as other, less conventional methods of making crispy pork from the shoulder or loin of the animal.

How to cook pork belly for ramen 1 How to cook pork belly for ramen?

The crunchy, very soft pork belly slices are among our personal favorites. To create them, we first cook the cut at a low temperature for a long period of time, rendering a lot of the fat and imparting a rich, porky taste to the meat.

Related – How to cook maruchan ramen in microwave?


You’ve got choices! In this article, we show you how to crisp up chunks of delectable smoked pork belly, but you can also do this with a slab that has been braised or baked slowly.

Braising, oven cooking, and smoking all have two characteristics. At a low temperature for a while, the pork belly physically changes. For a piece of beef that may be quite tough if improperly prepared, low heat and slow cooking produce soft and juicy flesh. The fat on the completed side of the pig helps create a tasty, crispy exterior when slices are briefly sizzled in a pan.

While braising and oven baking are good options as well, we prefer smoking because of the flavorful infusion of wood flavors. Choose your favorite technique and prepare the pork slab by cooking and slicing it before using it to make ramen.

Cooking pork belly for ramen is a simple and delicious way to add flavor and texture to your favorite noodle dish. All you need are some basic ingredients and a few simple steps to get the perfect pieces of succulent pork ready for the bowl. Here’s how to cook pork belly for ramen:

1. Start by cutting your pork into thin strips or cubes, depending on what type of ramen you’re making. You can season it with salt, pepper and other spices if desired.

2. Heat oil in a large pan over medium-high heat and add the pork, stirring frequently until it’s cooked through – about 5 minutes.

3. When the pork is almost cooked through, add some sliced garlic and ginger to the pan and cook for an additional few minutes until fragrant.

4. Add your favorite ramen broth or stock to the pan, stirring in any other seasonings you’d like such as soy sauce or miso paste. Once it comes to a boil, reduce heat and simmer until the liquid has reduced by half – about 20 minutes.

5. Finally, stir in your noodles of choice and cook for an additional 5-7 minutes, or until they are tender but still have a bit of bite. Serve with extra toppings such as scallions, hard boiled egg slices and nori strips.


How to cook pork belly for ramen How to cook pork belly for ramen?


I need quite a few components for my pork belly ramen dish. Nevertheless, if you are familiar with Asian cuisine, you could already have what you need in your pantry!

One tablespoon of butter is fantastic for adding flavor and richness, but you may instead use canola or grapeseed oil.

Here are some replacements if you don’t have any sesame oil, which is a key ingredient in Asian cooking and has a toasted flavor.

  • 112 pounds of pork belly, roasted until the fat renders and the meat becomes crisp. Here is the recipe I use for the ideal air-fried pork belly. Most shops sell pre-sliced pork belly if you can’t find a complete one.
  • Two teaspoons of ginger, freshly grated or finely chopped; ginger has a wonderful flowery fragrance; if necessary, use one-half tablespoon of powdered ginger.
  • If you don’t have whole garlic on hand, you may use 12 teaspoon of garlic powder for the 2 teaspoons of minced garlic.
  • 4 cups chicken broth; although I like using chicken broth, you may instead use beef stock or ham.
  • You may use less-sodium soy sauce or one of my own substitutes in place of the one-third cup of soy sauce that I use, which has standard sodium.
  • 2 tablespoons of hoisin sauce, which has a savory and sweet taste. Nonetheless, you may substitute a sprinkle of sugar or a few drops of honey for the same quantity of oyster sauce.
  • 2 tablespoons of rice vinegar, but I have a list of suitable replacements if you don’t have any on hand.
  • 9 ounces of ramen noodles are equal to three packages; simply throw away the spice packets!

Related – How to cook enoki mushrooms for ramen?


You should cook enough hard or soft boiled eggs so that each serving has 1-2 halves.

If you want to add a little spice to your ramen, chili paste, 2 teaspoons, is great! a little dab in the middle of your prepared dish, or boiled into the soup!

  • Sriracha: 1 tablespoon. To add a nice kick of heat to my ramen bowl just before serving, I like to spray a fun swirl or circle of sriracha on top of it!
  • 14 cup of shiitake mushrooms If you can’t locate fresh sliced shiitake mushrooms, fresh sliced button or portobello mushrooms are excellent alternatives.
  • 12 cup shredded carrots are preferred because the heated broth has a tendency to slightly wilt whole carrots. The carrots may always be thinly sliced into coins or strips, though!
  • Green onions—12 cup sliced—add a splash of color and a pleasant, pungent, but not overpowering onion taste to the meal. If you want a milder onion flavor, try chives.
  • Sesame Seeds: Depending on your preference, you can use black, classic, or even roasted sesame seeds.
  • Baby bok choy, spinach, or even kale are wonderful alternatives if your local grocery does not carry bok choy leaves.

Cooking instructions

Step 1: Preheating the oven to 180°C, 160°C (fan), or gas 6

Heat a kettle.

Draw a sharp knife through the skin of the fatty side of the pork belly, going deep enough to reach the flesh underneath. Score the skin in a crisscross pattern.

Related – How much sodium is in ramen noodles?
Step 2: To make your five-spice mix, combine the five-spice, 1/2 tsp [1 tsp] salt, and 1 tbsp [2 tbsp] vegetable oil in a small basin.

Deeply massage the criss-cross pattern using the five spice mixture.

Ideally non-stick, preheat a large pan with a broad base over medium heat.

When the pan is extremely hot, put the pork belly, fat-side down, and cook for 3–5 minutes, or until well colored. Next, flip the pan over, and cook the other side for 2 minutes.

Step 3:

Lay the browned pork belly on tin foil to prevent a mess as you transfer it to a deep baking pan, fat side up.

Fill the tray with 300ml [600ml] of boiling water.

Place it in the oven for 40 to 45 minutes, or until the outside is crispy and the inside is well done (no pink flesh!).

Step 4:

Over high heat, carefully add the eggs to a big saucepan of boiling water.

Exactly 7 minutes of boiling time will result in perfectly cooked eggs.

In the meantime, add ice to a basin of cold water (Gousto’s ice packs work great for this!)

After the eggs are finished cooking, drain them, place them in ice water, and then set them away until step 7 (save the pot for last).

Step 5:

Peel and grate (or finely chop) the ginger while the eggs are cooling.

Peel the garlic and grate or finely chop it.

Trim the spring onions, then slice them thinly.

Peel the carrots from top to bottom then peel them again in lengths until you have a pile of carrot ribbons.

Boil a kettle again

Step 6:

Transfer the cooked pork belly to a cutting board and let it sit there for five to ten minutes.

Put the saved saucepan back over medium heat and add 1 or 2 tablespoons of vegetable oil.

Add the garlic and ginger after it’s heated, and simmer for one minute.

Add the soy sauce, miso paste, and red pepper flakes (don’t like the heat? Go gentle! ), 1 teaspoon (2 teaspoons) sugar, and 600 milliliters (1.2 liters) of heated water.

Related – How many carbohydrates in ramen noodles?

Step 7:

Any baking tray liquids should be added to the broth after which wholewheat noodles should be cooked for 5-7 minutes, or until soft.

Peel and halve the cooled eggs while the noodles are frying.

After resting, use a sharp knife to cut the pork belly as thinly as you can.

Distribute the broth, wholewheat noodles, and carrot ribbons into several large dishes.

Here is your crispy pork belly & noodle ramen; place the sliced pork belly, spring onions, eggs, and sesame seeds on top.



How to cook pork belly for ramen 2 How to cook pork belly for ramen?

Pour the noodles and broth into an airtight container to keep any leftover ramen. All of the toppings, save the eggs, may be placed in separate, airtight containers and kept fresh for up to five days. The eggs can live for three days.


Pour the stock into a pan or small pot and heat it up on medium-high. Turn the heat down to medium-low after gently adding the noodles to the boiling liquid. Pour the warm noodles into a bowl, then add any remaining toppings.

Related questions

Q: How long should I cook the pork?

A: It will depend on how thick your pork pieces are, but generally 5 minutes over medium-high heat should be enough time to cook them through.

Q: How can I add extra flavor to the ramen?

A: You can add extra seasonings such as soy sauce and miso paste, as well as fresh herbs like cilantro and scallions. You could also try adding a bit of chili garlic sauce or sesame oil for an added kick.

Q: How do I know when the noodles are done cooking?

A: The noodles should be tender but still have a bit of bite. If they’re too soft, they won’t have the same texture in the final dish. The best way to test them is to take one out and try it before serving.

Final thoughts

Cooking pork belly for ramen is not as hard as it seems. With the right method and ingredients, you can achieve a delicious and authentic dish. Try out this recipe and see for yourself how easy it is to make!

Cooking pork belly for ramen is not difficult, but it does require some time and attention. By following the steps outlined above, you can be sure to end up with a delicious dish that your friends and family will love. But if you’re still not confident in your ability to cook pork belly for ramen, don’t worry – our team of experts are always here to help. Contact us at Angelo’s Burgers today and we’ll be happy to walk you through the process step-by-step.

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