Crispy air-fried pork belly floats atop a bone broth enriched with beef consume and finished with corn, green onion and a generous drizzle of spiced chili oil.  The bone broth is flavoured with miso just before serving to create a rich texture and added flavour and paired with crunchy, salty pork belly pieces and a perfectly poached egg for the ultimate gourmet ramen bowl.

Ramen is absolutely delicious and so comforting. There are few really good ramen places to eat here in Ottawa, but when we visit Toronto, you can bet that one of our stops is slurping away a big bowl of ramen. It’s one of those dishes that you never think to make yourself but love grabbing for a quick bite to eat. Every ramen restaurant has their own secret recipe to create their special soup base, so we’ve decided to come up with our own quick version.

PORK BELLY

When preparing the pork belly, it’s important to pierce the skin by poking holes all over. This will help give it that crispy, crunchy exterior kinda like fried chicken but crispier. You want lots of small delicate wholes that have just penetrated the skin. Next is salting the skin side of the pork belly. This help draw out some of the moisture, again giving it that extra nudge to crispen while it cooks. You can absolutely roast pork belly in the oven, however it will take much longer. We opted for the air-fryer because it reduces the time in half which makes this recipe more realistic for time.

BROTH

The key flavours of our broth include bone broth, beef consume, and white miso paste. We opted for bone broth from Farm Boy, a local grocer which makes their own broth in house that includes herbs and vegetables. We recommend purchasing in-store made bone broth for a better taste, however for something more economical, store bought broth will work as well. Consider seasoning it a little more with a few aromatics. To further deepen the “beef” flavour as you would normally taste from a restaurant, we turned to the better than bouillon beef consume so that it would help mimic the beef taste our broth was missing. Lastly, when using miso paste, it looses it’s aromatic qualities if added to hot liquid too early. It’s best to stir in at the end once the heat is off or by ladling some of the broth in your bowl and mixing it with the miso.

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

Print Recipe

pork belly ramen

Crispy air-fried pork belly floats atop a bone broth enriched with beef consume and finished with corn, green onion and drizzled with chili oil.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Mains

Servings: 2

Author: the communal feast

Ingredients

• 2 cups bone broth
• 2 cups water
• 1-2 TBS better than bouillon beef consume adjust per licking
• 2-4 packaged squares of ramen noodles
• white miso paste
• 2 lb pork belly room temperature
• 3 TBS schichimi togarashi
• large flake salt
• 1 TBS ground garlic
• Toppings:
• corn kernels
• green onions
• 1-2 sheets nori
• soft boiled egg

Instructions

• To prepare the pork belly: poke wholes all over the skin side of the pork belly using something sharp and pointy like a metal skewer or corn holders to prick the skin. Cover the skin side completely with large flaked salt. Rub it in using your hands. Let stand for 10 minutes. Scrape off the salt after 10 minutes. Score the bottom side of the pork belly in a diamond patern. Dry rub with schichimi and garlic.
• Preheat the air fryer as you normally would for 10 minutes. Grease the basin of the air fryer with cooking oil. Place pork belly skin side up and cook at 375 degrees F for 20 minutes or until the skin becomes nice and crispy the golden. Remove and let stand for 10 minutes.
• In a large soup pot combine bone broth, water and beef consume. Set over medium heat and bring to a boiling simmer. Once boiling, reduce to low and cover for 20 minutes.
• Meanwhile prepare the toppings and soft boil your eggs as well as boil noodles.
• To serve: Ladle a few scoops of broth into a bowl. Add 1 TBS of miso and stir that until well combined using a chopstick. Add the noodles and fill bowl with more broth. Top with corn, green onions, pork belly pieces, a few torn pieces of nori and finish with egg.
• Serve immediately.

Notes

Soft boiled eggs: for soft boiled eggs, boil for 7 minutes.