Miso Ramen with Pork Belly

Step 1

Place the pork belly skin-side up on a cutting board and pat it completely dry with paper towels, so the skin will get crispy later.

Step 2

Using a sharp knife, score the skin in a crosshatch pattern by cutting 1/8-inch deep lines spaced 1/2-inch apart, first in one direction, then perpendicular.

Step 3

Place a 12-inch skillet over medium heat and wait 1 minute, then lay the pork belly skin-side down in the dry pan, pressing gently to keep skin flat.

Step 4

Cook skin-side down without moving for 12–15 minutes until the skin is golden-brown and crispy, rendering the fat; you'll hear a steady, gentle sizzle.

Step 5

Flip the pork belly meat-side down in the same skillet; it should have about 1 tablespoon of fat pooled in the pan.

Step 6

Pour in 3 tablespoons soy sauce, 2 tablespoons mirin, and scatter 2 tablespoons ginger coins and 3 crushed garlic cloves around the pork.

Step 7

Cook meat-side down for 8–10 minutes until the liquid reduces by half and smells deeply savory, stirring the ginger and garlic once halfway through.

Step 8

Transfer the pork belly to a cutting board and let it rest for 5 minutes, then slice it crosswise into 1/4-inch-thick pieces.

Step 9

Pour 4 cups of stock into a 3-quart pot and bring it to a boil over high heat; bubbles will rapidly break the surface, about 6–8 minutes.

Step 10

Reduce heat to low so the surface barely trembles; place a small bowl next to the pot.

Step 11

Scoop 3 tablespoons miso paste into the small bowl and pour 1/2 cup of the hot broth into it, then stir until the miso dissolves completely with no lumps.

Step 12

Pour the dissolved miso back into the pot of broth and stir constantly for 30 seconds to distribute evenly; do not boil, or the miso will turn bitter.

Step 13

Add 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 teaspoon minced ginger, then stir once and taste; adjust salt if needed.

Step 14

Fill a separate 3-quart pot with water and bring it to a rolling boil over high heat, then add 8 oz ramen noodles and stir once.

Step 15

Cook noodles for the time listed on the package, usually 3–4 minutes, stirring once halfway through, until they are tender but still slightly firm.

Step 16

Drain the noodles in a colander and shake off excess water, then divide them equally between two deep bowls.

Step 17

Carefully pour the hot miso broth equally over the noodles in each bowl until filled 3/4 of the way up the sides.

Step 18

Arrange half the pork belly slices in a single overlapping line on top of the noodles in each bowl.

Step 19

Place one halved soft-boiled egg (yolk-side up) on top of the pork in each bowl, then scatter half the green onion slices over the surface.

Step 20

Tear half a sheet of nori seaweed into thin strips and scatter over the top of each bowl, then sprinkle 0.5 teaspoon sesame seeds on each.

Step 21

Serve immediately while the broth is steaming hot.