Name: Pork Belly & Miso Ramen
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: 4 packs creamy chicken ramen; 8 -12 slices leftover Korean pork belly; 3 tbsp red miso paste; 4 cloves garlic, minced; 1 tbsp ginger, grated; 1 cup frozen corn; 1 tbsp oil

Pork Belly & Miso Ramen

Elevate your standard noodle pack with a rich infusion of red miso, fresh ginger, and minced garlic. Topped with smoky, charred corn kernels and thick, seared slices of leftover Korean pork belly, this dish transforms simple pantry staples into a layered, "chef-inspired" bowl of comfort.

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Prep Time 10 mins Cook Time 12 mins Total Time 22 mins Difficulty: Intermediate Servings: 4 Best Season: Suitable throughout the year

Ingredients

4 packs creamy chicken ramen
8 -12 slices leftover Korean pork belly
3 tbsp red miso paste
4 cloves garlic, minced
1 tbsp ginger, grated
1 cup frozen corn
1 tbsp oil

Instructions

Toss the frozen corn into a dry, screaming-hot skillet and cook without stirring until the kernels are dark and charred.
In a separate pot, sauté the minced garlic and ginger in oil for 1 minute until fragrant.
Add the water and ramen seasoning packets, then whisk in the miso paste until fully dissolved before adding the noodles.
Briefly sear the pork belly slices in a pan to render the fat and warm them through.
Serve the noodles in the miso broth topped with a pile of charred corn and the warm pork belly.

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Pork Belly & Miso Ramen