Spicy Mango Pork Belly Ramen
Pork belly and mango shouldn’t work this well, but they do. The chili heat licks the edges of sweetness, the broth turns glossy with fat and fruit, and every bite lands somewhere between indulgence and revelation. It’s ramen that flirts shamelessly with excess—and wins.
Mango heat glows bright—pork melts into golden waves—sweet burns taste like joy.
Let Me Tell You...
It started with pork belly in a cold pan, fat rendering slowly until the kitchen filled with that impossible smell—salty, smoky, almost sinful.
When it hit the cutting board, the edges were crisp but the center quivered softly.
That’s when I knew this ramen wasn’t going to play nice.
The broth began simple: mango purée, chili paste, soy, vinegar, a touch of sugar.
As it simmered, it shifted from orange to gold, thickening just enough to coat a spoon.
I tasted it once, twice—too sweet, then too spicy—then it found its balance, and I smiled.
Noodles dove in next, catching bits of mango and spice like sparks in motion.
When the pork belly returned to the pot, it didn’t so much float as recline.
A drizzle of chili oil, a handful of diced mango, and the bowl looked like it was showing off.
Eating it felt like sitting too close to a campfire: hot, sweet, a little dangerous.
I didn’t bother with restraint.
Some bowls are made for second helpings, and this one dares you to take them.
Ingredients
- 2 bricks ramen noodles (about 8 oz dry)
- 1 lb pork belly, skin scored
- 1 ripe mango, peeled and diced
- 1/3 cup mango purée
- 3 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 2 tbsp chili paste or sambal oelek
- 1 tbsp fish sauce
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- Sliced green onions, for garnish
- Fresh red chili slices, optional
Preparation
- Score pork belly skin and season with salt. Place in a cold pan and render over medium heat until golden, about 15 minutes. Flip and sear the other side for 5 minutes. Remove and slice.
- In a pot, heat vegetable oil. Add garlic, ginger, and chili paste; sauté for 2 minutes until fragrant.
- Add mango purée, diced mango, soy sauce, vinegar, sugar, fish sauce, and broth. Simmer 15 minutes until thickened slightly.
- Meanwhile, cook ramen noodles separately for 3 minutes; drain.
- Return sliced pork belly to broth; simmer gently for 5 minutes to glaze.
- Divide noodles among bowls. Ladle mango-chili broth and pork belly over top.
- Garnish with green onions, chili slices, and optional toppings.