Pork Belly Tsukemen Noodles (かんたん煮豚のつけ麺; kantan nibuta no tsukemen)

"Tsukemen" is a popular style of ramen in which the noodles are dipped in soup. You won't believe how easy it is to make this rich tsukemen with simmered pork belly - yum!

Pork Belly Tsukemen Noodles (かんたん煮豚のつけ麺; kantan nibuta no tsukemen)
Photographed by HIDETOSHI HARA

Recipe by
Masaru Nakagawa




Rice & Noodles



Calorie count is per serving (including dipping soup).

Ingredients (Serves 2)

  • 2 packs instant ramen noodles
  • 120 g pork belly (thinly sliced)
  • 1 tbsp vegetable oil
  • [A]

    • 1 tbsp red miso
    • 2 tsp doubanjiang
    • 1 tsp soy sauce
    • 1 tsp sugar
    • 1/2 tsp ginger (minced)
    • 2 tbsp water
  • [Dipping soup]

    • 6 shiso leaves (minced)
    • 60 g Japanese leek (minced)
    • 6 tbsp soup

      Use granulated chicken stock (Chinese), diluted with hot water according to the instructions on the label.

    • 3 tbsp soy sauce
    • 1 tbsp rice vinegar
    • 2 tsp sesame oil



Cut the pork into 1 cm wide strips. Heat the vegetable oil in a frying pan and stir-fry the pork until brown. Add [A] and simmer.


Fill a pot with water and bring to a boil. Add the instant ramen and continue boiling, adding water 2-3 times to keep it from boiling over. Cook the noodles slightly less than the amount of time specified on the package, then drain thoroughly. Use a pair of kitchen scissors to cut the noodles into easy-to-eat lengths. Arrange in individual serving bowls.


Mix the [Dipping soup] and pour into individual dipping bowls. Add the simmered pork. Dip the noodles into the soup to eat.