• Feel Good
  • 5th Nov 2022
  • 0
  • 2 minutes

Spicy pork ramen

Such a tasty dish to warm up with after you’ve been out to watch the fireworks.


500g piece pork belly, skin and excess fat removed100ml soy sauce, plus a splash100ml mirin

1 pack ramen noodles (around 270g)

4 handfuls young spinach

4 hard boiled eggs, to serve

a handful beansprouts

½ bunch spring onions, finely sliced

For the broth:

½ bunch spring onions, chopped

6 slices ginger

1 red chilli, halved

1 clove garlic, halved

1.5 litres chicken stock

a splash sesame oil



Heat the oven to 160C/fan 140C/gas 3. To make the pork belly, put the pork in a small baking dish it will fit snugly. Mix the soy, mirin and 200ml water, and pour this over the pork belly.Add a little more water, if needed, to just cover the meat. Cover tightly with foil and bake for 3 hours. Pour away the cooking liquid. Cool the pork for 30 minutes, then wrap it in clingfilm and weight down with a heavy chopping board. Chill overnight, or for at least 6 hours to set the shape.

To make the broth, put the spring onions, ginger, chilli and garlic on a chopping board and bruise them all with a rolling pin. Put it into a pan, add the chicken stock and simmer gently for 15 minutes. Strain out all the solids and discard them.

Slice the pork into neat slices and reheat it in the broth, adding a splash of soy and sesame oil for flavour.

Cook the ramen following the packet instructions, and drain and divide the noodles between 4 warmed bowls.Adda handful of spinach to each bowl, then pour over the simmering broth. Top with a few slices of pork, egg halves, beansprouts and spring onion.


Recipe credit: Olive Magazine

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Laura Kingston
Founder and Editor

Laura is the Founder and Editor of High Life North. She had the idea to set up an exclusively digital women’s magazine after feeling there was a gap in the market in the North East. With over 10 years of experience in marketing and PR, Laura had a very clear…


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