There’s nothing quite as delectable as tender, succulent pork belly. This thick and meaty cut of pork is popular in Asian cuisine. We’ve rounded up 15 Popular Pork Belly Recipes for you to get inspired.
From classics like Japanese Pork Belly Ramen to Smoked Pork Belly, these are the best recipes you’ll find yourself making again and again.
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If you’re not familiar with Tsukemen, it’s a traditional ramen dish where cold noodles are dipped into a separate bowl of hot broth and then gobbled up. This dish takes just 30 minutes to make. You’ll never want to buy instant ramen again!
Surprise your guests with this moist and flavorful smoked pork belly at your next BBQ! It’ll take about 6 hours to smoke, giving you ample time to prepare delicious sides like potato salad and baked beans!
If you love pork served with a crackly crispy skin, this is the recipe for you! The secret to crispy skin is to let the pork dry out in the fridge overnight, so make a plan to start this delicious dish the day before.
Taco Tuesday will never be the same after you try this dish! The recipe includes a spicy tangy mayonnaise that you’ll love!
Serve these soft buns stuffed with glazed pork belly at your next casual get-together! They’re seriously addictive!
Clean-up will be a breeze when you make this crispy pork belly dish in your air fryer! Serve it with the spiced soy-vinegar dipping sauce included in the recipe.
Fire up the grill and serve this dish at your next outdoor gathering! The pork is marinated first for maximum flavor, and is then finished on the grill!
The next time you’re craving a BLT, make this delicious sandwich instead! It has wonderful textures and is super-satisfying!
Easy Pork Belly Ramen Recipe
- 2 packages ramen noodles
- 1 tablespoon vegetable oil
- 1/2 lb pork belly thinly sliced
- 2 cloves garlic minced
- 2 teaspoons freshly grated ginger
- 2 cups chicken stock
- 3 tablespoons soy sauce
- 2 green onions
- 2 shiitake mushrooms
- 1/2 cup shimeji mushrooms
- 2 tablespoons mirin
- 1/2 teaspoon rice vinegar
- salt and pepper to taste
- 1 teaspoon sesame oil
- 2 soft-boiled eggs
- chopped green onions
Make the broth
- Prepare the ingredients: cut the pork belly into thin slices and then cut into 2-inch pieces; mince the garlic and ginger; chop green onions, and slice mushrooms.
- Heat oil in a large pot over medium heat. Add garlic and ginger, and cook until fragrant, about 1-2 minutes, stirring frequently.
- Add pork belly, and stir-fry until no longer pink.
- Add chicken stock, soy sauce and mirin.
- Cover and bring to a boil. Remove the lid, lower the heat and simmer for 10 minutes. While you are waiting, you can make soft-boiled eggs (see below).
- Add green onions and mushrooms. Bring it to a boil on high heat.
- Adjust the heat to low and simmer for another 5 minutes until the mushroom has softened.
- Add sesame oil, and vinegar. Season with salt and pepper to taste. Stir lightly. Remove from heat and set aside.
- Make the soft-boiled eggs
- Fill a saucepan with water (make sure there’s enough water to cover the eggs), and bring to a boil. Gently lower cold-from-the-fridge eggs into the water. Simmer for 7 ½ minutes, adjusting the heat as necessary to maintain a gentle boil.
- Transfer the cooked eggs to iced water and chill for 3 minutes. Crack the eggs all over, peel the shell and slice in half lengthwise.
- Cook ramen noodles: Boil water in a large pot and add ramen noodles. Cook according to the instructions on the package. Once cooked, rinse the noodles under running water, and soak them in a bowl of cold water to cool. Drain completely and divide the noodles into 2 bowls.
- Serve the ramen: Place noodles into individual bowls, and place soft-boiled eggs on top of the noodles. Add tsukemen broth and vegetables in a separate bowl, then top with chopped green onions.
- Make sure to soak your ramen noodles in cold water after cooking so that it can stay springy and chewy.