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Easy Slow-cooker Pork Belly Ramen - The Australian Way

Easy Slow-cooker Pork Belly Ramen - The Australian Way

Prep Time 5 mins
Cook Time 7 hrs
Finishing Time 15 mins
Total Time 7 hrs 20 mins
Course Main Course
Cuisine Australian, Japanese
Servings 6 people

Equipment

  • Slow cooker
  • Sharp knife
  • Sieve

Ingredients
  

Dashi (Stock)

  • 1 litre chicken stock
  • 750 ml water
  • 2 tbsp mirin
  • 2 tbsp sake
  • 2 tbsp tamari
  • 1 tsp sugar
  • 100 g white miso paste
  • 1 tsp ginger powder
  • 1 tsp garlic powder
  • 2 carrots roughly chopped

Meat

  • 1 kg pork belly skin on

To Serve

  • 2 packets Hakubaku organic ramen
  • 6 eggs
  • 2 Spring onion finely sliced
  • 2 sheets nori finely sliced

Optional extras - If you have access to a good Japanese or Asian grocer, try adding some of these ingredients for an even better taste:

  • small handful bonito flakes add to dashi (stock)
  • small piece kombu (if you can somehow find it) add to dashi (stock)
  • 12-18 Shitake mushrooms add to dashi and then reserve for serving before straining
  • generous splash quality chili oil or sesame oil Add some extra spice or flavour when serving

Instructions
 

  • Place the stock ingredients in the bowl of the slow cooker and mix until combined, then gently add the pork belly.
  • Cook on high for one hour, then low for 6-7 hours (until pork is tender).
  • Remove the pork and set aside to rest.
  • Bring a small pot of water to a rapid boil. Use a spoon to gently add the eggs (one at a time). Boil for 6 and a half minutes (for gooey soft-boiled). Remove and place in cold water, then peel.
  • Cook Hakubaku organic ramen according to instructions on packet.
  • Strain the dashi through a fine sieve to remove impurities and chunks. I discard the carrots at this point but eat them if you really want.
  • Use a sharp knife to gently remove the pork skin. It should pull away very easily. I like to leave most of the fat layer intact because that is part of the pure joy of ramen! You do what you like. Use a sharp knife to cut the meat into slices of your desired width. I like to aim for half a centimetre thick. A sharp knife is crucial here, as the meat should be extremely tender and likely to fall apart if mistreated. The MUSASHI Chinese Cleaver is perfect for this task!
  • Divide the noodles into six bowls. Gently spoon in generous amounts of the strained liquid. Place sliced pork belly on top. Slice the eggs in half a place 2 halves in each bowl. Add plenty of sliced spring onions and nori.

Notes

Important notes

  • Use timing as an estimate only. My equipment and experience may be different to yours
  • Adjust quantities to suit your tastes. You may, for example, prefer more stock or less meat. 
  • Didn't work for you, or have any suggestions how to make it better? Let me know!
  • Calorie counting isn't my thing, so I have no idea of the nutritional value of this food. I suspect it has a few calories, because it tastes so good... 
Keyword Noodles, Pork