When the nights start getting longer and the days shorter, nothing quite beats a bowl of ramen to warm you up from the inside; and this caramel pork belly Ramen bowl is my absolute favourite comfort food – silky noodles, soft jammy eggs, steamed veggies, and that caramel-glazed pork belly with sticky, rich and golden. It’s the kind of dinner that feels indulgent, but is surprisingly easy to pull together, ready to wrap you up in all those cosy autumn flavours.
Lou’s recipe overview
SKILL: Easy
TASTE: Sticky caramel pork meets rich umami broth
PROS: Easier than it looks, restaurant vibes at home!
CONS: Hard not to slurp loudly
There are recipes that you enjoy making and then there are recipes that you must make. You know the ones – they become your comfort food go-to – the weather turns cold, you make; something doesn’t go right, you make. Yes those ones! And this caramel pork belly ramen is exactly that recipe for me!
It’s the kind of bowl I turn to when life feels a bit hectic, when my to-do list is never-ending or when the weather makes me want to curl up under a blanket with a good film on a Saturday afternoon. There’s something about the sticky, golden pork belly on top of those silky, slurpy noodles that just makes everything better. Add in soft jammy eggs, the crunch of steamed veggies and a rich broth that brings it all together, and honestly, it’s the kind of meal that fixes a bad day.
The best part? It looks and tastes like something you’d order in a restaurant but, trust me, it’s surprisingly easy to make at home. A little slow-roasting, a quick caramel glaze and you’re there. If you need an excuse to treat yourself – and who doesn’t? – this ramen bowl is it.
Ingredients
The beauty of this ramen is that it feels indulgent, but the ingredients are simple and easy to find. Here’s what you’ll need…
- Pork Belly – Go for a nice slab with plenty of fat, as this keeps the meat nice and tender, and is perfect for the sticky caramel glaze. If you can’t get belly, thick pork shoulder slices also work.
- Noodles – I use medium egg noodles, but you can easily swap for soba noodles or even spaghetti if that’s all you have in the cupboard.
- Brown Sugar – I use soft light brown sugar for the caramel glaze, but demerara or dark brown sugar work really well if you’re after a deeper flavour.
- Fresh Garlic & Ginger – Fresh and finely grated is best for the classic ramen warmth, but you can swap in paste if that’s what you have to hand.
- Vegetables – Anything goes, and it’s a great way to use up what’s in the fridge. I love using pak choi (quick to steam), carrots for crunch, and mushrooms for an earthy bite.
- Free-Range Eggs – Soft-boiled until the yolk is jammy and just set, about 6½ minutes usually works.
- Chicken Stock or Broth – The base of your bowl. If you make your own, then go ahead and use it, but a good quality cube or stock pot works perfectly too. I use Knorr stock pots.
- Soy Sauce
- Sesame Oil
- Sesame Seeds & Spring Onions
Equipment you will need
You don’t need anything fancy to make this ramen — just a few basics you’ll already have:
- Sharp knife & chopping board – to prep your pork and veggies.
- Large roasting tray – for cooking the pork belly.
- Saucepan or large pot – for boiling the noodles and eggs, and heating your broth.
- Small pan – to make the caramel glaze.
- Steamer basket or colander – for quickly steaming the veggies.
How to Make Caramel Pork Belly Ramen
Full measurements and instructions can be found on the recipe card
This ramen might look restaurant-worthy, but it’s really just a handful of simple steps – roast, boil, steam, assemble. Here’s how I bring it together at home…
TOP TIP: Pork belly takes a little time in the oven, but the good news is you can roast it ahead of time. Just cook it until tender, cool, then keep it in the fridge for up to 2 days. When you’re ready to eat, brush with the caramel glaze and pop it back in the oven to heat through until sticky and golden.
- Roast the pork belly – Preheat the oven to 160°C / 140°C fan. Place the pork belly in a roasting tray, skin side up, and season with a little flaky sea salt. Roast for 1½–2 hours until the meat is tender and the fat has rendered down.
- Make the caramel glaze – Towards the end of cooking, add the soy sauce, brown sugar, garlic and ginger to a small pan. Heat gently until the sugar melts and the mixture thickens slightly. Brush the glaze generously over the pork belly and return it to the oven for 10 minutes until sticky and golden.
- Cook the eggs – Bring a pan of water to the boil and carefully lower in the eggs. Cook for 6½ minutes for soft jammy yolks, then transfer straight into iced water. Peel when cool enough to handle and slice in half.
- Prepare the noodles – Cook the ramen noodles according to the packet instructions. Drain and set aside. If using spaghetti or soba, cook until al dente.
- Steam the vegetables – Steam the vegetables until just tender but still with a little bite – the carrots will take a few minutes longer than the pak choi and mushrooms. You can also blanch them in the noodle water for a minute or two.
- Warm the broth – Heat your chicken stock in a saucepan until piping hot. Add a dash of soy sauce and sesame oil to taste.
- Assemble the ramen bowls – Divide the noodles between bowls, pour over the hot broth and arrange the vegetables, sliced pork belly and egg halves on top. Finish with sesame seeds and spring onions before serving.
TOP TIP: When the noodles are cooked, drain them straight away and rinse under cold water. This stops them cooking any further and keeps them silky instead of turning sticky or slimy. When you’re ready to serve, just add them back into the hot broth to warm up.
FAQs about caramel pork belly ramen
Can I use a different cut of pork?
Yes! Pork shoulder works well if you can’t find belly. You’ll want a cut with some fat that will stay tender and soak up that sticky caramel glaze.
How do I get jammy eggs for ramen?
Boil your eggs for around 6½ minutes, then plunge them straight into iced water. This stops the cooking and gives you that perfect soft, jammy yolk.
Can I make this ramen ahead of time?
Absolutely ! You can roast the pork belly a day or two in advance, then reheat with the caramel glaze when you’re ready to serve. Cook the noodles and veggies fresh though, they’re best when just done.
What noodles are best for ramen?
I use an egg noodle, and traditional wheat ramen noodles are perfect, but soba, udon or even spaghetti will work. Just don’t overcook them. If they’re sticky, a quick rinse helps, but add them straight to the hot broth so they don’t cool down.
Can I make it vegetarian?
Yes! Swap the pork belly for grilled mushrooms or marinated tofu, and use vegetable stock instead of chicken. You’ll still get that cosy, comforting bowl of ramen.
More comfort recipes to try
If you liked this caramel pork belly ramen recipe here are some others that I think you’d enjoy…
Caramel Pork Belly Ramen Bowl
Ingredients
For the pork belly:
- 300 g Pork Belly Skin removed
- 2 tbsp Soy Sauce
- 2 tbsp Light Soft Brown Sugar
- 2 Cloves Garlic Grated
- 2 cm Fresh Ginger Grated
For the ramen:
- 150 g Ramen Noodles
- 2 Eggs Medium, free-range
- 2 Pak Choi Halved
- 2 Carrots Cut into matchsticks
- 6 Mushrooms halved
- 600 ml Chicken Stock or Broth
- 1 tsp Sesame Oil
- 1 tbsp Soy Sauce
To serve:
- 1 Spring Onion finely sliced
- Sesame Seeds white or black
Instructions
- Roast the pork belly: Preheat the oven to 160°C/ 140°C fan. Place pork belly in a roasting tray, season lightly with flaky sea salt and pepper, then roast for 1½–2 hours until the meat is tender and the fat has rendered.
- Make the caramel glaze: In a small pan, combine soy sauce, brown sugar, garlic and ginger. Heat until the sugar melts and the glaze thickens slightly. Brush generously over the pork belly and return to the oven for 10 minutes until sticky and golden.
- Cook the eggs: Bring a pan of water to the boil and carefully lower in the eggs. Cook for 6½ minutes for soft jammy yolks, or 8 minutes if you prefer them firmer. Transfer immediately to iced water. Peel when cool and cut in half.
- Prepare noodles: Cook according to packet instructions until just tender. Drain, then rinse under cold water to stop them cooking further and to keep them silky.
- Steam vegetables: Steam pak choi, carrots and mushrooms for 2–3 minutes until just tender – carrots may need an extra minute or two.
- Warm the broth: Heat the chicken stock in a saucepan until piping hot. Add soy sauce and sesame oil, adjusting to taste.
- Assemble: Divide the noodles between two bowls, pour over the hot broth, then top with pork belly slices, steamed vegetables and egg halves. Finish with sesame seeds and spring onions.
Notes
- Noodles: Rinse under cold water after cooking to stop them turning sticky. Reheat in the broth when serving.
- Make ahead: Pork belly can be roasted 1–2 days in advance. Cool, store in the fridge, then reheat with glaze before serving.
- Vegetarian option: Swap pork belly for marinated tofu or grilled mushrooms, and use vegetable stock.
- Broth boost: For an even richer flavour, simmer the stock with extra garlic, ginger or dried mushrooms.
Nutrition
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
