Pork Belly Ramen

By Marcus Samuelsson |

Need a pick me up after a long night out with friends? Try this delicious ramen hangover cure that I made on the Feed, and check out the Season Finale this Thursday, September 18th at 10PM on FYI. You won’t want to miss it!

Prep Details

Servings: 4

Prep time: 1 hour

Cooking time: 6 hour 20 minutes


Soy Pickled Egg

1 qt soy sauce

1 cup mirin

1 large piece ginger (peeled)

3 cloves garlic

1/3 stalk lemongrass

3 Thai chilies

4 hardboiled eggs (peeled)

Pork Belly

2 tbsp smoked paprika

2 tbsp Coleman’s ground mustard

1 tbsp brown sugar

1 tsp salt

1 tsp chili powder

1 tsp berbere

1 tsp black pepper

2 lbs pork belly


Scraps from cooked pork (fat and skin)

2 tbsp vegetable oil

3 qt chicken stock

1 onion (julienned)

1 stalk celery (thinly sliced)

1 carrot (thinly sliced)

1-in piece ginger (minced)

1 cloves garlic (minced)

1/4 c soy sauce


3 tbsp vegetable oil (divided)

1 lb large head-on shrimp

Salt and black pepper

Chili powder

Reserved pork belly meat

4 portions cooked ramen noodles

1 piece bok choy (julienned)

1 carrot (julienned)

10 roasted shiitakes (julienned)

4 scallions (cut on a thin bias)

1 small daikon (julienned)

1 celery stalk (thinly sliced), sriracha chili sauce



Photo by FYI

For the Soy Pickled Egg:

In a large container with a lid, combine all ingredients except the eggs, and stir well.

Gently add eggs.

Cover and marinate for a minimum of 24 hours in fridge.

For the Pork Belly:

Preheat oven to 350 degrees.

Combine all of the spices and salt for the pork belly and rub pork with spice mixture.

Roast pork for at 350 for 30 minutes then drop oven temp to 225 degrees and roast for 1-1/2 hours or until really tender with a fork.

Allow pork to cool slightly at room temp then wrap in plastic and store in fridge until chilled.

Remove skin, scrape off fat, reserve both.

Set meat aside.

For the Broth:

In a 300 degree oven, roast pork scraps for 20 minutes.

In a large pot, heat 2 tablespoons vegetable oil over medium-low heat.

Add onion, celery, carrot, ginger, garlic and sweat vegetables.

Add chicken stock, soy sauce, and roasted pork scraps.

Simmer for one hour, then strain, discard vegetables and trimmings.

Keep broth warm.


Heat 2 tablespoons vegetable oil in a large pan over medium-high heat.

Season shrimp with salt, pepper and some chili powder.

Sauté shrimp until just cooked through.

Remove shrimp from pan.

Add 2 tablespoons oil to pan and raise heat. Fry pork belly until crispy.

Divide ramen noodles between 4 bowls, fill bowls with broth and top each with some crispy pork belly, bok choy, carrot, shitake, scallion, daikon and celery.

Place an egg in each bowl. Serve with sriracha.