DukesHill Ingredients
250g DukesHill Pork Belly Confit
Regular price
Regular price Sale price £19.99
Other Ingredients
100g beansprouts
soy sauce, extra for seasoning
2 portions/nests ramen noodles
2 eggs
roasted black sesame seeds, for garnishing
1 crushed garlic clove
4 slices of ginger
½ red chilli
2 ciabatta rolls1 litre chicken stock
2 tsp miso paste
1 tbsp soy sauce for broth
1 tbsp sesame oil
10g cornflour (boiling water can be added if it becomes too thick)
1 thumb sized piece fresh ginger, sliced for broth
1 red chilli, sliced for broth
2 spring onions, chopped (save some for garnishing
6 stems of pak choi


Rated 5 stars by 1 users

This dish is the ultimate comfort dish. The process itself is very simple but takes a bit of prep. It’s one of our favourite ways to enjoy our delicious Pork Belly Confit, as it soaks up those Japanese flavour
Category Dinner
Serving 2
Prep Time 15 minutes
Cook Time 35 minutes


  1. Step 1 Boil an egg for 5 minutes until it is soft boiled, move it to cold water to stop it cooking, deshell it once ready to eat and slice lengthways.

  1. Step 2 Pour the stock ingredients into a wok or deep pan and bring to a simmer. The longer you allow the stock to simmer, the more flavour it will have.

  1. Step 3 Cook the ramen noodles as per the pack instructions and place into the stock. Add the pak choi for some extra greens in your ramen.

  1. Step 4 Heat a frying pan with sesame oil on a medium heat. Add the ginger and chilli and cook for 1 minute, then add the slices of pork Belly confit (remove any bay leaves from the fat) with the crushed garlic.

  1. Step 5 Cook until the pork belly starts to crisp and caramelise, infusing with the pan ingredients. It should take 2 minutes on each side.

  1. Step 6 To serve pour the stock and noodles into a bowl, slice the pork belly to put on top, along with the beansprouts and egg and scatter with a few more slices of spring onions and roasted black sesame seeds.

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