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Pork Belly & Miso Ramen

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

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.

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
  1. 1
    Toss the frozen corn into a dry, screaming-hot skillet and cook without stirring until the kernels are dark and charred.
  2. 2
    In a separate pot, sauté the minced garlic and ginger in oil for 1 minute until fragrant.
  3. 3
    Add the water and ramen seasoning packets, then whisk in the miso paste until fully dissolved before adding the noodles.
  4. 4
    Briefly sear the pork belly slices in a pan to render the fat and warm them through.
  5. 5
    Serve the noodles in the miso broth topped with a pile of charred corn and the warm pork belly.
Read it online: https://brinnerbites.com/recipe/pork-belly-miso-ramen/