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Pork Belly Ramen


Oven roasted pork belly

  • 2lbs pork belly, remove skin, cut into 4-5 long strips about an inch thick

  • 4 tablespoon doenjiang or gochujang if you like it spicy

  • 2 tablespoon honey

  • 1/2 tablespoon vegetable oil

  • 3 cloves garlic, grated

  • 1 inch ginger, grated

  • 1 teaspoon salt

Spicy Carrot and Onion Slaw (and/or cucumbers)

  • 1 white onion, thinly sliced

  • 1 cup matchstick carrots

  • 1 thinly sliced english cucumber

  • 1 tablespoon sugar

  • 1-2 tablespoon gochugaru (Korean chili flakes)

  • 1 tablespoon soy sauce

  • 1 tablespoon rice vinegar

  • 1/2 tablespoon sesame oil

  • 1/2 tablespoon toasted sesame seeds

  • 1 cup cilantro

  • a few dashes of ground black pepper

Other Ingredients

  • 2 ramen packs

  • 4 cups ramen broth or you can use water and the flavor packs that comes with the ramen, but i usually throw those out

  • chopped green onion

  • chopped toasted cashews

  • bok choy

  • hard or soft boiled eggs

  • bean sprouts

  • extra cilantro

  • kimichi

Preheat oven to 425 F.

Marinate pork belly with gochujang, honey, vegetable oil, garlic, and ginger for 3 hours or overnight.

Line a baking tray with aluminum foil. Use a n oiled wire rack on the tray to help with even cooking but not necessary, you will have to flip once in between if you dont use one.

Transfer pork belly to the pan. Bake for 15 minutes.

Reduce oven temperature to 350 F, and continue baking for an additional 30 minutes, or until the internal meat temperature reaches 145 F.

Remove the pork belly from oven and let it rest for 10 minutes. Slice pork belly into thin slices or thick, depending on your preference.

Mix all of your slaw ingredients together and chill in the fridge or serve immediately with your ramen.

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