Negi Shio Pork Ramen
Negi Shio Pork Ramen
Simple ingredients, deep comfort
A Taste of Japan
Green onions (negi) and pork belly are classic ingredients in Japanese home cooking. You’ll find this combination in everyday dishes like stir-fries, donburi, and hearty bowls of ramen. The sweetness of cooked negi paired with savory pork creates a warm, familiar flavor that feels especially comforting during colder months.
Ramen dishes like this one are common in Japanese households—quick to make, easy to customize, and perfect for adding extra vegetables like bean sprouts for texture and freshness. It’s a simple bowl that reflects the practical, cozy side of Japanese cooking.
Serves: 1
Cook Time: 10 minutes
Ingredients
- 1 pack Sapporo Ichiban (Original, Shio or your favorite flavor)
- 1 clove garlic, chopped
- 1 tbsp sesame oil
- 2 tbsp chopped green onion
- 4 slices thinly sliced pork belly, cut into bite-size pieces
- Pinch of salt
- 500 ml water
- 1 cup bean sprouts
- Sliced green onion for garnish
- Chili oil (ra-yu) for garnish
- Sesame seeds for garnish
Directions
Black Garlic Oil (Mayu) Preparation
STEP
Chop the garlic and green onions. Cut the pork belly into bite-size pieces.
STEP
In a pot, heat the sesame oil over medium heat. Add the chopped green onion and garlic, and sauté until fragrant.
STEP
Add the pork belly and salt, then cook until the pork is lightly browned.
STEP
Pour in the water and bring to a boil. Add the noodles and cook for 2 minutes and 30 seconds.
STEP
Add the bean sprouts and cook briefly until just softened.
STEP
Turn off the heat. Add the soup packets and stir to combine, then transfer everything to a serving bowl.
STEP
Top generously with sliced green onion, sesame seeds, and a drizzle of chili oil.
