30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Pickle Butter Ramen Bowls
Pickle Butter Ramen Bowls
Pickle Butter Ramen Bowls
⏱45 min
👥2
🔥700 cal
Medium
🍽️Japanese
An enhanced version of the classic pickle butter ramen, featuring crispy pork belly for added richness and texture. This version incorporates a few more steps and ingredients for a more satisfying experience.
An enhanced version of the classic pickle butter ramen, featuring crispy pork belly for added richness and texture. This version incorporates a few more steps and ingredients for a more satisfying experience.
Prepare Pork Belly: Score the skin of the Pork Belly in a crosshatch pattern. Marinate in Soy Sauce for at least 30 minutes.
Cook Ramen Noodles according to package directions in Chicken Broth.
While noodles are cooking, prepare the Pickle Butter Sauce. In a small saucepan, melt Butter over medium heat.
Whisk in Dill Pickle Juice, chopped Dill Pickles, Garlic Powder, Smoked Paprika, and Cayenne Pepper (if using) into the melted Butter. Simmer for 3-4 minutes, stirring constantly.
Fry Pork Belly: Place Pork Belly skin-side down in a cold pan. Cook over medium heat until the skin is crispy and golden brown, rendering the fat. Remove and drain on paper towels.
Fry or boil Eggs to your desired doneness.
Drain Ramen Noodles, reserving about 1/2 cup of the cooking liquid.
Add the cooked Ramen Noodles to the saucepan with the Pickle Butter Sauce. Toss to coat, adding reserved cooking liquid as needed to reach desired consistency.
Divide Ramen into bowls and top with crispy Pork Belly, Eggs, Green Onions, and Sesame Seeds. Serve immediately.
Ingredients
2
22Packages Ramen Noodles
4 cups950 mLChicken Broth
6 tbsp90 mLButter
1/3 cup80 mLDill Pickle Juice
3 tbsp45 mLDill Pickles-finely chopped
1 tsp5 mLGarlic Powder
1/2 tsp2.5 mLSmoked Paprika
1/4 tsp1.25 mLCayenne Pepper (optional)
8 oz225 gPork Belly-skin on
1 tbsp15 mLSoy Sauce
22Eggs
2 tbsp30 mLGreen Onions-sliced
1 tbsp15 mLSesame Seeds
Equipment
Large Pot
Small Saucepan
Whisk
Frying Pan
Paper Towels
Instructions
Prepare Pork Belly: Score the skin of the Pork Belly in a crosshatch pattern. Marinate in Soy Sauce for at least 30 minutes.
Cook Ramen Noodles according to package directions in Chicken Broth.
While noodles are cooking, prepare the Pickle Butter Sauce. In a small saucepan, melt Butter over medium heat.
Whisk in Dill Pickle Juice, chopped Dill Pickles, Garlic Powder, Smoked Paprika, and Cayenne Pepper (if using) into the melted Butter. Simmer for 3-4 minutes, stirring constantly.
Fry Pork Belly: Place Pork Belly skin-side down in a cold pan. Cook over medium heat until the skin is crispy and golden brown, rendering the fat. Remove and drain on paper towels.
Fry or boil Eggs to your desired doneness.
Drain Ramen Noodles, reserving about 1/2 cup of the cooking liquid.
Add the cooked Ramen Noodles to the saucepan with the Pickle Butter Sauce. Toss to coat, adding reserved cooking liquid as needed to reach desired consistency.
Divide Ramen into bowls and top with crispy Pork Belly, Eggs, Green Onions, and Sesame Seeds. Serve immediately.
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