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Ginger Scallion Ramen with Chashu Braised Pork Belly

  • Author: Kevin Lee


  1. 1 5-inch piece ginger
  2. 4 garlic cloves
  3. 1 large bunch of scallions
  4. Toasted sesame seeds
  5. Avocado oil
  6. 2 tbsp soy sauce
  7. 1 tbsp unseasoned rice vinegar
  8. 1 tsp freshly ground black pepper
  9. 1/2 lb pork belly block
  10. 3 green onions
  11. 2 knobs ginger
  12. ⅓ cup sake
  13. ⅓ cup soy sauce
  14. ⅔ cup water
  15. 1 serving of immi ramen noodles


Ginger Scallion Chashu (Pork)

  1. Pour oil into skillet
  2. Sear ½ lb of pork belly on all sides. Start with Fat.
  3. In a pot, add 2-3 whole green onions
  4. Add 1 knob of ginger
  5. Add ⅓ cup of sake
  6. Add ⅓ cup of soy sauce
  7. Add ⅔ cup of water
  8. Move the seared pork belly into the sauce pot
  9. Bring to low simmer for 1 hour (you can go much longer than this and the longer you simmer, the more tender the pork belly will be)

Ginger Scallion Sizzling Oil

  1. Mince a 5-inch piece of ginger
  2. Mince 4 cloves of garlic
  3. Chop two-thirds of bunch of scallions
  4. Heat up avocado oil in a saucepan
  5. Fry the scallions, ginger, and garlic
  6. Stir in 2 tbsp soy sauce
  7. Stir in 1 tbsp rice vinegar
  8. Stir in 1 tsp fresh ground black pepper
  9. Stir in 1 tsp sesame oil
  10. Season with salt. 


  1. Add the ginger scallion oil to your noodles and toss together.
  2. Put your tossed noodles in a serving bowl.
  3. Slice the braised chashu pork belly and place on top of the noodles.
  4. Sprinkle sesame seeds on top.
  5. Drizzle chili oil.
  6. Add toppings (i.e. poached egg).
  7. Enjoy!