A hearty recipe that you slow-cook to perfection in your slow cooker, Pork Belly Ramen, that you can serve as a comforting meal or an indulgent treat, made with pork belly, chicken stock, miso paste, ramen noodles, and aromatic vegetables.

This rich and flavorful ramen recipe is a satisfying dinner that takes about 8 hours to prepare and can serve up to 6 people.

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Recipe Ingredients

• 1 tbsp sesame oil, plus extra to drizzle
• 4 garlic cloves, finely chopped
• 4 cm (1½ in) piece of ginger, thinly sliced
• 1 leek, white part only, halved and thinly sliced
• 1 carrot, coarsely chopped
• 1 liter (4 cups) chicken stock
• 750 g (1 lb 10 oz) pork leg bones, chopped into pieces (ask your butcher for help) and soaked in cold water for 1 hour
• 2 tbsp tamari sauce
• 2 tbsp sake
• 2 tbsp mirin
• 2 tsp raw sugar
• 100 g (3½ oz) white miso paste
• 1 piece kombu seaweed (optional)
• 1 kg (2 lb 4 oz) lean pork belly, skin-on
• 500 g (1 lb 2 oz) ramen noodles

Garnishes:

• Soft-boiled eggs
• Sliced spring onions (scallions)
• Nori, black sesame seeds
• Japanese pickles

How To Make Slow Cooker Pork Belly Ramen

1. Sauté the Aromatics: Warm 1 tbsp sesame oil in a large, heavy-based pan over medium-high heat. Add the garlic, ginger, leek, and carrot, cooking for about 3 minutes until lightly golden and fragrant. Transfer this aromatic mixture to your slow cooker.
2. Prepare the Stock: Add the chicken stock, soaked pork bones, and 2.5 liters (10 cups) of water to the same pan. Bring the mixture to a boil, then reduce to a simmer for 30 minutes, skimming off any foam or impurities. After simmering, ensure you have 2 liters (8 cups) of stock; if not, top it up with water. Pour the stock into the slow cooker.
3. Season the Broth: Stir in the tamari sauce, sake, mirin, raw sugar, and white miso paste. If using kombu, add it now. Submerge the pork belly completely in the broth. Set your slow cooker to low and cook for 7 hours, or until the pork belly is meltingly tender.
4. Cool and Strain: Carefully remove the pork belly from the slow cooker and let it cool until you can handle it. Strain the broth through a fine sieve to remove any solids, leaving you with a silky, flavorful soup base.
5. Cook the Noodles: Prepare the ramen noodles according to the package instructions. Drain and set aside.
6. Slice the Pork: Remove the skin from the cooled pork belly and slice the meat into 1 cm (½ in) thick pieces.
7. Assemble and Serve: Divide the cooked ramen noodles among serving bowls. Ladle the warm broth over the noodles, then top with slices of pork belly. Garnish each bowl with soft-boiled eggs, sliced spring onions, nori, black sesame seeds, and Japanese pickles. For an extra touch, drizzle a little sesame oil on top.

Recipe Tips

• Optimize Pork Belly Tenderness: For the softest pork belly, let it rest in the broth for an extra hour after cooking before slicing to allow the flavors to deepen.
• Experiment with Noodle Options: If ramen noodles aren’t available, substitute with udon or soba noodles for a slightly different texture and flavor profile that pairs beautifully with the broth.
• Make It Spicy: Add a tablespoon of chili paste or chili oil to the broth for a subtle heat, or serve with extra chili oil on the side for those who enjoy spice.
• Control Saltiness: If the broth tastes too salty after simmering, balance it out by adding a splash of water or a teaspoon of unsalted chicken stock.
• Add More Vegetables: Enhance the nutritional profile by including shiitake mushrooms, bok choy, or corn kernels. Add these during the last hour of slow cooking to retain their texture.

Recipe FAQs and Variations

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