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Beer-Braised Pork Belly Ramen

Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Servings: 4 -6


Beer-Braised Pork Belly

  • 1/4 cup brown sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon crushed red pepper
  • 3 tablespoons olive oil
  • 1 1/2 pounds boneless pork belly
  • 2 large carrots chopped
  • 2 stalks of celery chopped
  • 6 cloves of garlic
  • 1 bottle of beer I used a pilsner


  • 2 large carrots chopped
  • 2 stalks of celery chopped
  • 1 bunch of green onions loosely chopped (about 6-7)
  • 6 cloves of garlic
  • 1 tablespoon ginger paste
  • 10 cups chicken broth
  • 1/2 cup ponzu sauce
  • 1/4 cup orange juice
  • 2 tablespoons fish sauce


  • sliced beer-braised ramen
  • 1 1/2 cups sliced carrots
  • 8 ounces dry ramen noodles cooked per manufacturer's instructions
  • 4 soft-boiled eggs sliced in half (recipe here)
  • 1 cup sliced green onions
  • 1/2 cup fresh cilantro leaves


  • Preheat your oven to 350 degrees F. In a small bowl, whisk together the brown sugar, salt, black pepper, and crushed red pepper. Rub the mixture all over the pork belly, pressing it in to adhere. Set aside.
  • Heat the olive oil in a large oven-safe dutch oven over medium-high heat. Add the pork belly and sear it on all sides until brown, about 15 minutes total. Add the carrots, celery, garlic and beer. Season with salt and place i in the oven, uncovered. Bake for about 2 hours or until the pork belly is tender.
  • Once your pork belly is in the oven, prepare your broth. Combine all of the ingredients for the broth in a large stock pot over medium high heat. Bring it to a boil and then reduce it to a simmer. Cover and cook for 1 1/2 hours. After the broth has simmered, strain it through a colander into a bowl and return it to the stockpot to keep warm until you are ready to serve.
  • Remove from the oven and transfer to a cutting board. Cover it loosely with a foil and let it rest for about 30 minutes. Slice it once it has rested.
  • Assemble your ramen noodle bowls, by layering pork belly, carrots, ramen noodles and green onions in 4-6 shallow bowls. Pour the broth on top and sprinkle with fresh cilantro.
  • Serve immediately and enjoy!