Pork Tsukemen
Crispy-edged pork belly over cold ramen, dunked into a rich dipping broth spiked with soy and mirin. Restaurant-quality, weeknight-fast.
- Total time
- 20 min
- Servings
- 2
- Calories
- 720
- Protein
- 42g
Ingredients
- ¾ lb pork belly, skin-on
- 7 oz fresh ramen noodles
- ½ cup soy sauce
- 3 tbsp mirin
- 1 cup dashi stock or water
- 2 whole scallion
Instructions
- 1
Cut pork belly into 2-inch cubes, leaving skin attached. Heat a large skillet over medium-high until very hot, ~2 minutes.
- 2
Add pork skin-side down. Cook 6–7 minutes without moving until skin is golden and crispy, rendering the fat.
- 3
Flip and cook meat side 2 minutes more. Transfer to a plate; pour off all but 1 tbsp fat from the pan.
- 4
Add soy sauce, mirin, and dashi to the hot pan. Stir and simmer 2 minutes until slightly glossy. Return pork to warm through.
- 5
Boil noodles in salted water until al dente, ~3 minutes. Drain and divide into two bowls. Pour broth over; top with pork.
- 6
Slice scallions and scatter over. Serve hot, dipping noodles into broth between bites.
Tools you’ll need
- 12-inch skillet with lid
- large pot for boiling
- tongs
- measuring cups and spoons
- cutting board and knife
- two bowls
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