Honey-Sriracha Pork Belly Ramen
Pork belly is one of those cuts that makes you understand why fat has gotten such a bad reputation, because it's basically layers of fat and meat that turn into pure indulgence when cooked right. When you braise it low and slow and then glaze it with honey and sriracha, you get this sweet-spicy caramelized crust that's sticky and rich and impossible to stop eating. The honey adds sweetness and helps the glaze cling to the meat, while the sriracha brings enough heat to keep it from being cloying. It's the kind of dish that feels decadent and special, like you're treating yourself to something you absolutely shouldn't be eating but will anyway because life is short and pork belly is delicious.
Sweet meets the fire—fat renders slow, skin turns glass—heat blooms on the tongue.
Let Me Tell You...
I avoided pork belly for years because every time I saw it on a menu, it cost twice as much as everything else, and I couldn't justify spending that much on something that was mostly fat.
Then a friend ordered it at a Korean restaurant and made me try a piece, and I understood immediately why people were willing to pay for it.
The meat was tender and rich, the fat had rendered down to this silky texture, and the glaze was sweet and spicy and sticky.
I finished half of his plate before he told me to order my own.
It helps the fat render and the glaze penetrate.
I started buying pork belly at the butcher, asking them to leave the skin on if possible because crispy pork belly skin is one of life's great pleasures.
I'd braise it in stock with aromatics until it was tender, then let it cool so I could slice it into thick pieces.
The key is cooking it twice, first to tenderize the meat and render the fat, and then again to crisp it up and add the glaze.
It's more work than just throwing it in a pan, but the result is worth every extra step.
Cold pork belly slices cleanly; warm pork belly falls apart.
For the glaze, I'd mix honey with sriracha, soy sauce, and a little rice vinegar to cut the sweetness.
I'd brush it onto the sliced pork belly and roast it in a hot oven until the glaze caramelized and turned sticky and dark.
The whole kitchen would smell like honey and chili, and I'd have to stop myself from eating the pork straight off the pan.
I'd cook ramen noodles in a simple pork broth, ladle it into bowls, and top it with the glazed pork belly, scallions, and sesame seeds.
It caramelizes the honey and creates that sticky, lacquered finish.
The first bite was everything.
The pork belly was rich and fatty with crispy edges, the glaze was sweet and spicy with just enough tang, and the noodles soaked up the broth and turned slippery and savory.
Every bite had that perfect balance of sweet, spicy, salty, and rich, and I ate it slowly, savoring every piece of pork until the bowl was empty and I was contemplating making another one immediately.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 1.5 lbs pork belly, skin-on if possible
- 3 cups chicken or pork broth
- 1/4 cup honey
- 3 tablespoons sriracha sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, sliced
- 2 green onions, white and green parts separated, thinly sliced
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds, toasted
- Salt and black pepper, to taste
Preparation
- Score the pork belly fat in a crosshatch pattern, cutting about 1/4-inch deep. Season generously with salt and black pepper.
- In a large pot or Dutch oven, combine the chicken or pork broth, ginger slices, and white parts of the green onions. Add the pork belly and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour until the pork is very tender.
- Remove the pork belly from the broth and let it cool for 10-15 minutes. Strain the broth and discard the aromatics. Set the broth aside for serving. Once the pork belly is cool enough to handle, slice it into 1/2-inch thick slices.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- In a small bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, and minced garlic to make the glaze.
- Arrange the pork belly slices on the prepared baking sheet. Brush generously with the honey-sriracha glaze on both sides.
- Roast for 8-10 minutes, then flip and brush with more glaze. Roast for another 8-10 minutes until the glaze is caramelized and sticky. For extra caramelization, broil for 1-2 minutes at the end, watching carefully to prevent burning.
- While the pork roasts, reheat the reserved broth and stir in the sesame oil. Cook the ramen noodles according to package instructions until just tender. Drain and set aside.
- Divide the cooked ramen noodles between two serving bowls. Ladle the hot broth over the noodles.
- Top each bowl with the glazed pork belly slices. Garnish with the green parts of the green onions and toasted sesame seeds.
- Serve immediately while the pork is still warm and glazed.