Recipe: Sticky Sweet Pork Belly Bowls & Ramen Noodle Soup

Hello readers! I have not posted for quite a while because I am pregnant and really feeling the discomfort of the first trimester. The nausea hits me hard and it stays for a long time. I’m 14 weeks along now and still not feeling any relief yet. It’s rough!

There have not been a ton of things I have been able to eat in the past couple of months, but this recipe was one that I enjoyed very much. With the coronavirus craziness and groceries being a bit harder to get, I decided to finally use the pork belly I’ve had in my deep freezer for way too long. I copied and modified some recipes I found online to create this one, and my experiment was a success! I hope you try this one and if you do, enjoy it!


Slow Cooker Sticky Sweet Pork Belly Bowls

& Savory Ramen Noodle Soup

Two Recipes in One!



Pork belly meat (raw)

Chicken stock

Vegetable oil

Salt & pepper

Steamed white rice

For the glaze:


Brown sugar

Soy sauce

For the ramen:

Ramen noodles

Salt (or garlic salt)

Optional veggies: green onion, baby bok choy, peas, corn, small cubed carrots

Optional: egg



This recipe is easily scalable to whatever amount of ingredients you buy.

Begin by slicing the pork belly into thick strips, about two inches wide. The size is not as important as simply cutting the meat into similarly-sized pieces so that they cook evenly. Place the pieces of pork belly into the slow cooker pot and cover with chicken stock, just submerging the meat. Cook on low for about six hours.

Reserve the cooking liquid for ramen noodle soup broth; I recommend blending the broth in a blender or food processor to pulverize any chunks, which also results in a delicious miso-like texture.

Shred pork belly with forks, then fry in a pan with vegetable oil, salt, and pepper. Meanwhile, make the glaze by mixing equal parts honey, brown sugar, and soy sauce. Make enough to coat the meat well; roughly ΒΌ cup of each ingredient for up to 2 lbs of meat. When the meat begins to brown and look crispy, add the glaze and stir to coat well. Cook for another few minutes to allow the glaze to stick well on the meat.

Serve over steamed white rice. It pairs well with a side of edamame!

For the ramen noodle soup, simply reheat the broth if it has been cooled. Cook thin Asian noodles right in the broth, or cook in water and drain before adding to the broth. Add salt, or garlic salt, to taste. Optionally, add veggies such as green onions, thin slices of baby bok choy, peas, corn, or small cubed carrots, and boil in broth until tender before adding noodles. A raw scrambled egg can also be added to the boiling broth, stirring gently, for added flavor and texture.