By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 8
474 cal · 300 min
Chile-Eggplant Mazemen Ramen with Pork Belly
Recipe GLPRfafde8d84ebb56
A Japanese-inspired ramen dish featuring tender braised pork belly served over noodles with roasted eggplant and chile, finished with a savory chicken broth. The pork belly becomes succulent after slow simmering, creating a rich and satisfying bowl.
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Ingredients
2 pounds Pork belly, skinless
1 tablespoon Canola oil
Kosher salt
Freshly ground black pepper
3 cups Chicken stock or low-sodium broth
Directions
Pat the pork belly dry with paper towels and season generously all over with kosher salt and freshly ground black pepper.
Heat the canola oil in a large heavy pot over medium-high heat. Once shimmering, carefully place the pork belly in the pot and sear until deeply browned on all sides, about 12-15 minutes total. Work in batches if needed to achieve even browning.
Pour the chicken stock into the pot, ensuring the liquid comes about halfway up the sides of the pork belly. Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 2.5 to 3 hours, until the pork is fork-tender and easily pierced.
Remove the pork belly from the broth and allow it to cool slightly. Once cool enough to handle, slice the pork into serving pieces, keeping the broth warm on low heat.
To serve, ladle the hot broth into bowls and arrange pork belly slices on top. Accompany with desired mazemen ramen noodles and garnishes as desired.
Comments
This recipe asks for only five ingredients but omits critical components: no eggplant, no chile, and no ramen noodles appear on the ingredient list, making it incomplete as written. The 300-minute time frame is honest for rendering pork belly and building stock depth, but that's a full Sunday project, not a weeknight option. Pork belly runs $8 to $12 per pound at any Charlotte chain, and you'll need two to three pounds for eight servings—a $20-plus protein cost before any missing ingredients. Budget this for a dedicated cooking day when you can attend to the braise, and source the eggplant and fresh ramen elsewhere to complete the dish as the title promises.
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