Our Favorite Recipes

Ingredients: Yields 4 servings with a bit of left over!

About 3 pounds of pork belly unsliced and cooked

2~ 8 ounce packages of Japanese style ramen noodles

8 cups of chicken broth

4 ounces shiitake mushrooms

2 green onions, diced

2 large carrots cut into matchstick slices

2 TBSP soy sauce

2 TBSP rice wine

1 TBSP White Miso Soybean Paste

2 cloves of garlic minced OR 2 tsp jarred

1 tsp pink Himalayan salt

1 tsp fresh ground black pepper

4 soft or hard boiled eggs~ however you prefer them.

Be sure to purchase traditional ramen noodles for the best result!

1. Precook the pork belly:

Wash the meat and trim off any excess fat.

On a foil lined cookie sheet, place a wire cooling rack.

Be sure to have all your ingredients!

Take pork belly and slather it with about 2 TBSP of olive oil, and then blend the salt and pepper over the entire slab on both sides.

Place the pork belly fat side up on the wire rack and bake for 1 ½  hours.

Turn heat up to 450 degrees and bake for an additional 20 to 30 minutes, or until golden brown and crisp.

2. While the pork belly is cooking begin the soup:

In a large stockpot pour chicken broth on high heat and add soy sauce, miso, mushrooms, and garlic.

Bring to a boil and let simmer for about an hour.

3. While pork belly and soup base are cooking, prepare the hard boiled eggs:

Fill a medium sized pot with enough water to cover the 4 eggs, place eggs in and bring to a rolling boil; turn the heat down to simmer for 5 minutes.

Turn the flame off and let the eggs set for an additional 5 minutes.

Run the eggs under cold water, peel, cut in half and place in a bowl. Cover and refrigerate until soup is ready.

4. When pork belly is done, remove from the oven and slice into strips. Place in a dish and cover to keep warm.

5. Fill another large stock pot about ⅔ full of water and bring to a boil; add Raman noodles and cook according to package directions.