Mains, Meat

Tonkotsu Pork Belly Ramen

Step 1 of 7

Start by boiling the pork bones for 5 minutes, then rinse until the water runs clear. This is going to help ensure we have a light, creamy broth

Ingredients

For the broth

1.5kg pork bones
1 onion, quartered
2 carrots, roughly chopped
1 celery stick, roughly chopped
5 chestnut mushrooms, halved
2 spring onions, hhalved
4 garlic cloves, peeled
1 inch garlic, sliced
2 bay leaves
2 tbsp miso paste
2 sachets dashi
To taste salt

For the pork belly

1kg pork belly, skin on
Salt and pepper

For the toppings

300g ramen noodles
2 pak choi
100g enoki mushrooms
3 spring onions, diagonally sliced
1 red chilli, thinly sliced
4 soft boiled eggs
Sesame seeds
Seaweed
Chilli oil (optional)

For the broth

3.31lbs pork bones
1 onion, quartered
2 carrots, roughly chopped
1 celery stick, roughly chopped
5 chestnut mushrooms, halved
2 spring onions, hhalved
4 garlic cloves, peeled
1 inch garlic, sliced
2 bay leaves
2 tbsp miso paste
2 sachets dashi
To taste salt

For the pork belly

2.21lbs pork belly, skin on
Salt and pepper

For the toppings

10.5oz ramen noodles
2 pak choi
3.5oz enoki mushrooms
3 spring onions, diagonally sliced
1 red chilli, thinly sliced
4 soft boiled eggs
Sesame seeds
Seaweed
Chilli oil (optional)

Step 2 of 7

Set your Ninja Foodi Max 7-in-1 Multi-Cooker OP450UK, or Ninja Foodi 7-in-1 Multi-Cooker 6L OP300UK to sauté and high, then brown your aromatics (everything except the bay leaves). Place the rinsed pork bones on top, then cover with water and add your bay leaves. Set to High for 60 minutes, then a 15 minute natural pressure release

Ingredients

For the broth

1.5kg pork bones
1 onion, quartered
2 carrots, roughly chopped
1 celery stick, roughly chopped
5 chestnut mushrooms, halved
2 spring onions, hhalved
4 garlic cloves, peeled
1 inch garlic, sliced
2 bay leaves
2 tbsp miso paste
2 sachets dashi
To taste salt

For the pork belly

1kg pork belly, skin on
Salt and pepper

For the toppings

300g ramen noodles
2 pak choi
100g enoki mushrooms
3 spring onions, diagonally sliced
1 red chilli, thinly sliced
4 soft boiled eggs
Sesame seeds
Seaweed
Chilli oil (optional)

For the broth

3.31lbs pork bones
1 onion, quartered
2 carrots, roughly chopped
1 celery stick, roughly chopped
5 chestnut mushrooms, halved
2 spring onions, hhalved
4 garlic cloves, peeled
1 inch garlic, sliced
2 bay leaves
2 tbsp miso paste
2 sachets dashi
To taste salt

For the pork belly

2.21lbs pork belly, skin on
Salt and pepper

For the toppings

10.5oz ramen noodles
2 pak choi
3.5oz enoki mushrooms
3 spring onions, diagonally sliced
1 red chilli, thinly sliced
4 soft boiled eggs
Sesame seeds
Seaweed
Chilli oil (optional)

Step 3 of 7

Strain your broth into a large pot over a cheesecloth lined colander, then whisk in miso paste and dashi. Season with salt to taste, and spoon off any fat sitting at the top of the stock. Leave on a low heat

Ingredients

For the broth

1.5kg pork bones
1 onion, quartered
2 carrots, roughly chopped
1 celery stick, roughly chopped
5 chestnut mushrooms, halved
2 spring onions, hhalved
4 garlic cloves, peeled
1 inch garlic, sliced
2 bay leaves
2 tbsp miso paste
2 sachets dashi
To taste salt

For the pork belly

1kg pork belly, skin on
Salt and pepper

For the toppings

300g ramen noodles
2 pak choi
100g enoki mushrooms
3 spring onions, diagonally sliced
1 red chilli, thinly sliced
4 soft boiled eggs
Sesame seeds
Seaweed
Chilli oil (optional)

For the broth

3.31lbs pork bones
1 onion, quartered
2 carrots, roughly chopped
1 celery stick, roughly chopped
5 chestnut mushrooms, halved
2 spring onions, hhalved
4 garlic cloves, peeled
1 inch garlic, sliced
2 bay leaves
2 tbsp miso paste
2 sachets dashi
To taste salt

For the pork belly

2.21lbs pork belly, skin on
Salt and pepper

For the toppings

10.5oz ramen noodles
2 pak choi
3.5oz enoki mushrooms
3 spring onions, diagonally sliced
1 red chilli, thinly sliced
4 soft boiled eggs
Sesame seeds
Seaweed
Chilli oil (optional)

Step 4 of 7

While the stock cooks, season your pork belly well with salt and pepper and score the skin in a diamond pattern. If you have the time, season the night before and leave uncovered in the fridge overnight to dry out the skin

Ingredients

For the broth

1.5kg pork bones
1 onion, quartered
2 carrots, roughly chopped
1 celery stick, roughly chopped
5 chestnut mushrooms, halved
2 spring onions, hhalved
4 garlic cloves, peeled
1 inch garlic, sliced
2 bay leaves
2 tbsp miso paste
2 sachets dashi
To taste salt

For the pork belly

1kg pork belly, skin on
Salt and pepper

For the toppings

300g ramen noodles
2 pak choi
100g enoki mushrooms
3 spring onions, diagonally sliced
1 red chilli, thinly sliced
4 soft boiled eggs
Sesame seeds
Seaweed
Chilli oil (optional)

For the broth

3.31lbs pork bones
1 onion, quartered
2 carrots, roughly chopped
1 celery stick, roughly chopped
5 chestnut mushrooms, halved
2 spring onions, hhalved
4 garlic cloves, peeled
1 inch garlic, sliced
2 bay leaves
2 tbsp miso paste
2 sachets dashi
To taste salt

For the pork belly

2.21lbs pork belly, skin on
Salt and pepper

For the toppings

10.5oz ramen noodles
2 pak choi
3.5oz enoki mushrooms
3 spring onions, diagonally sliced
1 red chilli, thinly sliced
4 soft boiled eggs
Sesame seeds
Seaweed
Chilli oil (optional)

Step 5 of 7

Place in a 230 C oven for 30 minutes, then turn down to 140 C for 50 minutes. Leave to cool before slicing

Ingredients

For the broth

1.5kg pork bones
1 onion, quartered
2 carrots, roughly chopped
1 celery stick, roughly chopped
5 chestnut mushrooms, halved
2 spring onions, hhalved
4 garlic cloves, peeled
1 inch garlic, sliced
2 bay leaves
2 tbsp miso paste
2 sachets dashi
To taste salt

For the pork belly

1kg pork belly, skin on
Salt and pepper

For the toppings

300g ramen noodles
2 pak choi
100g enoki mushrooms
3 spring onions, diagonally sliced
1 red chilli, thinly sliced
4 soft boiled eggs
Sesame seeds
Seaweed
Chilli oil (optional)

For the broth

3.31lbs pork bones
1 onion, quartered
2 carrots, roughly chopped
1 celery stick, roughly chopped
5 chestnut mushrooms, halved
2 spring onions, hhalved
4 garlic cloves, peeled
1 inch garlic, sliced
2 bay leaves
2 tbsp miso paste
2 sachets dashi
To taste salt

For the pork belly

2.21lbs pork belly, skin on
Salt and pepper

For the toppings

10.5oz ramen noodles
2 pak choi
3.5oz enoki mushrooms
3 spring onions, diagonally sliced
1 red chilli, thinly sliced
4 soft boiled eggs
Sesame seeds
Seaweed
Chilli oil (optional)

Step 6 of 7

Slice off the end of your pak choi, then blanch by quickly boiling it for just a couple of minutes, then placing it in ice water. Cook your ramen noodles according to the packet instructions, and briefly stir fry the enoki mushrooms with a pinch of salt and sesame oil

Ingredients

For the broth

1.5kg pork bones
1 onion, quartered
2 carrots, roughly chopped
1 celery stick, roughly chopped
5 chestnut mushrooms, halved
2 spring onions, hhalved
4 garlic cloves, peeled
1 inch garlic, sliced
2 bay leaves
2 tbsp miso paste
2 sachets dashi
To taste salt

For the pork belly

1kg pork belly, skin on
Salt and pepper

For the toppings

300g ramen noodles
2 pak choi
100g enoki mushrooms
3 spring onions, diagonally sliced
1 red chilli, thinly sliced
4 soft boiled eggs
Sesame seeds
Seaweed
Chilli oil (optional)

For the broth

3.31lbs pork bones
1 onion, quartered
2 carrots, roughly chopped
1 celery stick, roughly chopped
5 chestnut mushrooms, halved
2 spring onions, hhalved
4 garlic cloves, peeled
1 inch garlic, sliced
2 bay leaves
2 tbsp miso paste
2 sachets dashi
To taste salt

For the pork belly

2.21lbs pork belly, skin on
Salt and pepper

For the toppings

10.5oz ramen noodles
2 pak choi
3.5oz enoki mushrooms
3 spring onions, diagonally sliced
1 red chilli, thinly sliced
4 soft boiled eggs
Sesame seeds
Seaweed
Chilli oil (optional)

Step 7 of 7

Serve up your warm ramen broth, a portion of noodles, sliced pork belly, enoki mushrooms, pak choi, red chilli, jammy eggs, seaweed, and spring onions. Finish with some chilli oil and sesame seeds. Enjoy!

Ingredients

For the broth

1.5kg pork bones
1 onion, quartered
2 carrots, roughly chopped
1 celery stick, roughly chopped
5 chestnut mushrooms, halved
2 spring onions, hhalved
4 garlic cloves, peeled
1 inch garlic, sliced
2 bay leaves
2 tbsp miso paste
2 sachets dashi
To taste salt

For the pork belly

1kg pork belly, skin on
Salt and pepper

For the toppings

300g ramen noodles
2 pak choi
100g enoki mushrooms
3 spring onions, diagonally sliced
1 red chilli, thinly sliced
4 soft boiled eggs
Sesame seeds
Seaweed
Chilli oil (optional)

For the broth

3.31lbs pork bones
1 onion, quartered
2 carrots, roughly chopped
1 celery stick, roughly chopped
5 chestnut mushrooms, halved
2 spring onions, hhalved
4 garlic cloves, peeled
1 inch garlic, sliced
2 bay leaves
2 tbsp miso paste
2 sachets dashi
To taste salt

For the pork belly

2.21lbs pork belly, skin on
Salt and pepper

For the toppings

10.5oz ramen noodles
2 pak choi
3.5oz enoki mushrooms
3 spring onions, diagonally sliced
1 red chilli, thinly sliced
4 soft boiled eggs
Sesame seeds
Seaweed
Chilli oil (optional)

Cooking method:

Ninja Foodi MAX Multi-Cooker OP450