Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) skinless pork belly
- 1 tbsp kosher salt, 2 tsp packed light brown sugar, 2 tsp smoked paprika, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground cumin, 1/4 tsp cayenne
- 6 cups (1.42 L) low-sodium chicken stock, 1 cup (240 ml) water
- 1 piece kombu (about 3 x 4 inches), 4 dried shiitake mushrooms
- 4 cloves garlic, 2-inch piece fresh ginger
- 2 tbsp white miso, 3 tbsp soy sauce, 2 tbsp BBQ sauce, 1 tbsp rice vinegar, 2 tsp toasted sesame oil, 1 tbsp packed light brown sugar
- 12 oz (340 g) fresh ramen noodles (or 10 oz / 283 g dried)
- 4 large eggs
- 1/3 cup (80 ml) BBQ sauce, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp rice vinegar (for glazing/char)
- 4 scallions, thinly sliced (plus optional toasted sesame seeds)
Do This
- 1. Mix the dry rub; season pork belly all over. Chill uncovered 8–24 hours (or cook right away).
- 2. Smoke at 250°F (121°C) to 165°F (74°C) internal, about 2 1/2–3 hours.
- 3. Wrap pork belly tightly in foil; keep smoking at 250°F (121°C) to 200–203°F (93–95°C), about 1 1/2–2 hours. Rest 30 minutes.
- 4. Simmer broth 30–35 minutes with stock, water, kombu, shiitake, ginger, garlic; whisk in miso, soy, BBQ sauce, vinegar, sesame oil, and sugar.
- 5. Soft-boil eggs for 6 1/2 minutes; chill, peel, and halve.
- 6. Boil noodles until tender; slice pork belly and quickly char in a hot skillet with BBQ glaze.
- 7. Assemble bowls: noodles, hot broth, charred pork belly, scallions, and soft egg.
Why You’ll Love This Recipe
- Smoky, tender pork belly that eats like BBQ but feels right at home in ramen.
- Big flavor without all-day broth: a quick, savory stock boosted with miso, soy, and a touch of BBQ sauce.
- Fun “two-worlds” bowl: lightly charred glazed pork, springy noodles, and a jammy soft egg.
- Make-ahead friendly: smoke the pork belly in advance and build bowls fast on a weeknight.
Grocery List
- Produce: scallions (4), fresh ginger (2-inch piece), garlic (1 head)
- Dairy: none
- Meat: 2 lb (907 g) skinless pork belly
- Eggs: 4 large eggs
- Pantry: low-sodium chicken stock (6 cups / 1.42 L), BBQ sauce, soy sauce, white miso, rice vinegar, toasted sesame oil, kombu, dried shiitake mushrooms, ramen noodles (fresh 12 oz / 340 g or dried 10 oz / 283 g), kosher salt, light brown sugar, smoked paprika, black pepper, garlic powder, onion powder, ground cumin, cayenne, honey, optional toasted sesame seeds
Full Ingredients
Pork Belly + Dry Rub
- 2 lb (907 g) skinless pork belly
- 1 tbsp (15 g) kosher salt
- 2 tsp (8 g) packed light brown sugar
- 2 tsp (4 g) smoked paprika
- 1 tsp (3 g) freshly ground black pepper
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) cayenne pepper
BBQ Glaze for Charring
- 1/3 cup (80 ml) BBQ sauce
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (21 g) honey
- 1 tsp (5 ml) rice vinegar
Quick Smoky Ramen Broth
- 6 cups (1.42 L) low-sodium chicken stock
- 1 cup (240 ml) water
- 1 piece kombu (about 3 x 4 inches / 8 x 10 cm)
- 4 dried shiitake mushrooms
- 4 cloves garlic, lightly smashed
- 1 (2-inch / 5 cm) piece fresh ginger, sliced
- 2 tbsp (36 g) white miso
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) BBQ sauce
- 1 tbsp (15 ml) rice vinegar
- 2 tsp (10 ml) toasted sesame oil
- 1 tbsp (12 g) packed light brown sugar
Noodles + Toppings
- 12 oz (340 g) fresh ramen noodles (or 10 oz / 283 g dried ramen noodles)
- 4 large eggs
- 4 scallions, thinly sliced
- Optional: 1 tbsp toasted sesame seeds
Step-by-Step Instructions
Step 1: Season the pork belly
Pat the pork belly very dry with paper towels. In a small bowl, mix the kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, cumin, and cayenne.
Season the pork belly on all sides with the rub, pressing it in so it adheres.
Optional (recommended for best texture): Place the seasoned pork belly on a wire rack over a rimmed sheet pan and refrigerate uncovered for 8–24 hours. This dry-brines the meat and helps it smoke more evenly.
Step 2: Preheat the smoker
Preheat your smoker to 250°F (121°C). For wood, use apple for a sweeter smoke or hickory for a stronger BBQ profile.
Set up for indirect smoking. If your smoker tends to run dry, add a water pan to help maintain a steady environment.
Step 3: Smoke until deeply tender
Place the pork belly in the smoker and cook at 250°F (121°C) until the thickest part reaches 165°F (74°C), about 2 1/2 to 3 hours.
Remove the pork belly and wrap it tightly in heavy-duty foil. Return it to the smoker and continue cooking at 250°F (121°C) until it reaches 200–203°F (93–95°C), about 1 1/2 to 2 hours. This higher internal temp is what makes it sliceable but still rich and tender.
Rest the wrapped pork belly for 30 minutes at room temperature. Then unwrap and let it cool just enough to handle.
Step 4: Build the quick ramen broth
While the pork rests, make the broth. In a medium pot, combine the chicken stock, water, kombu, dried shiitake mushrooms, smashed garlic, and sliced ginger.
Bring to a bare simmer over medium heat. Keep it at a gentle simmer (not a hard boil) for 30–35 minutes.
Remove and discard the kombu and shiitakes (or slice the shiitakes and return them to the pot if you’d like). Strain the broth if you want it extra clear.
Turn heat to low. In a small bowl, whisk the miso with 1/2 cup of hot broth until smooth, then stir it back into the pot. Add the soy sauce, BBQ sauce, rice vinegar, toasted sesame oil, and brown sugar. Keep warm on low heat; do not boil hard after adding miso.
Step 5: Make jammy soft-boiled eggs
Bring a small saucepan of water to a boil. Gently lower in the eggs and boil for exactly 6 1/2 minutes for a soft, jammy center.
Immediately transfer eggs to an ice bath (or very cold running water) for 2–3 minutes. Peel and slice in half lengthwise right before serving.
Step 6: Cook the noodles
Bring a large pot of water to a boil. Cook fresh ramen noodles for 2–3 minutes (or dried ramen for 3–5 minutes), or according to the package directions.
Drain well. If you’re not assembling immediately, rinse quickly under warm water to stop sticking, then toss with a small splash of toasted sesame oil (about 1/2 tsp) to keep them loose.
Step 7: Slice, glaze, and lightly char the pork belly
Slice the smoked pork belly into 1/4-inch (6 mm) slices.
In a small bowl, stir together the BBQ sauce, soy sauce, honey, and rice vinegar.
Heat a cast-iron skillet over medium-high heat for 3 minutes. Brush pork belly slices with glaze and sear for 45–60 seconds per side, just until lightly charred and glossy. Work in batches so the slices sear instead of steaming.
Step 8: Assemble the ramen bowls
Divide noodles among 4 bowls. Ladle in 1 3/4 to 2 cups hot broth per bowl.
Top each bowl with several slices of charred pork belly, a soft egg half (or two halves), and a generous sprinkle of sliced scallions. Finish with toasted sesame seeds if using.
Serve immediately while the broth is piping hot and the pork belly is still glossy from the glaze.
Pro Tips
- Use internal temp, not just time. Pork belly can vary a lot in thickness; aim for 200–203°F (93–95°C) after the wrapped stage for that rich, tender bite.
- Keep miso gentle. After you add miso, keep the broth below a boil to preserve its flavor.
- For clean slices: If the belly feels too soft to slice neatly, chill it uncovered for 20–30 minutes, then slice and char.
- Don’t over-glaze in the pan. The honey can burn quickly; a thin brush-on layer is plenty for shine and char.
- Salt control: Start with low-sodium stock; you can always add more soy sauce at the end.
Variations
- Spicy BBQ ramen: Add 1–2 tsp chili crisp or 1 tsp gochujang to each bowl, or whisk 1 tbsp into the broth.
- Extra-smoky broth: Stir 1/2 tsp smoked paprika into the broth (or add 1/4 tsp liquid smoke, if you like, but keep it minimal).
- Veg-loaded bowl: Add quick-cooking veggies like baby spinach (stir into hot broth), thin-sliced mushrooms (simmer in broth), or steamed corn.
Storage & Make-Ahead
Pork belly: Cool completely, then refrigerate in an airtight container for up to 4 days. Rewarm by searing slices in a skillet over medium heat for 1–2 minutes per side, then glaze at the end. You can also freeze smoked pork belly (well wrapped) for up to 2 months; thaw overnight in the refrigerator.
Broth: Refrigerate up to 4 days. Reheat gently to steaming (avoid a hard boil after miso is added). Freeze up to 2 months.
Eggs: Soft-boiled eggs can be cooked and peeled up to 2 days ahead. Store refrigerated; warm briefly by dunking in hot (not boiling) water for 30–60 seconds before serving.
Noodles: Best cooked fresh right before serving. If needed, cook and refrigerate up to 24 hours, then reheat by dipping in boiling water for 20–30 seconds.
Nutrition (per serving)
Approximate, per 1/4 recipe (varies by noodle brand and pork belly fat content): 980 calories, 28 g protein, 62 g fat, 70 g carbohydrates, 3 g fiber, 12 g sugar, 1850 mg sodium.
