Gluten Free Pork Belly Ramen

What Makes This Recipe Great

This is a classic Japanese ramen recipe made completely gluten-free! If you didn’t know, ramen noodles are made with wheat flour. And soy sauce, though “soy” in name, also contains wheat. 

Then you have instant noodles, where most brands are not gluten-free (or healthy!), and neither are the seasoning packets. If you’re eating a gluten-free diet, ramen is simply hard to find.

Ever since going gluten-free myself, I’ve been missing ramen so much. Most restaurants do not have a gluten free option, which led me to make mine at home and it’s seriously delicious. Featuring crispy pork, soft-boiled eggs, and an easy broth, this recipe is so so so good!

To make this version, I used gluten free ramen noodles from Lotus Foods and Tamari sauce instead of soy sauce. Lotus Foods makes a brown rice noodle that holds up super well in the broth and has a great texture. If you’re vegan or vegetarian, omit the pork and egg. It will still be delicious!

If you love this pork belly ramen recipe, try these gluten-free noodle dishes: Asian Chicken “Noodle” Salad, Paleo Shrimp Pad Thai, Asian Daikon Noodles, or Chicken Lo Mein.

Watch a Short Video of This Recipe

Ingredient Notes

The ingredients for this recipe are easily found at local grocery stores. Check the Asian foods aisle if you are struggling to locate an item. You can always source ingredients from local Asian markets as well, where they might have more selection. 

Roasted Pork Belly

• Pork: You’ll need 1lb of pork belly for this recipe. You can omit the meat if you prefer a vegan or vegetarian version. 
• Salt & Pepper

Soft Boiled Eggs

• Eggs
• Vinegar: This helps the eggshells to peel off easily
• Sea Salt

Gluten Free Ramen

• Gluten Free Ramen Cakes: I love Lotus Foods’ brand. You can find this in most local grocery stores. 
• Garlic Cloves: Mince fresh garlic cloves or use a jar of minced garlic. 
• Shiitake Mushrooms
• Sesame Oil
• Green Onions
• Broth: Use chicken stock, chicken broth, bone broth, or vegetable broth for a vegan or vegetarian version.
• Water
• Tamari: This is a gluten-free soy sauce alternative. It’s a great substitute for soy sauce and gives the same great flavor. 
• Miso Paste 
• Carrot: You’ll want to finely dice your carrot for this recipe. 
• Sriracha: This is optional. Use to taste. 

Step-by-Step Instructions

This recipe is split into three easy parts. First, you’ll prepare and cook the pork. Then, as the pork is cooking you’ll make the soft-boiled eggs. Finally, you’ll make the ramen over the stovetop and garnish it with soft-boiled eggs and pork.  

See below for more detailed step-by-step directions. 

Roasted Pork Belly

1. Preheat oven to 325 degrees F. 
2. Generously rub the pork belly with salt and pepper, then place it on a rack above a baking sheet.
3. Roast for 90 minutes, or until cooked through.
4. Broil for 5-10 minutes until the outside gets crispy. Remove from the oven and cool while you make the ramen.

Soft Boiled Eggs

1. Fill a saucepan with water and bring to a full boil. Stir in vinegar and salt (this helps the eggshells to peel off easily).
2. Carefully add the eggs to the water, then simmer for 6 minutes for soft-boiled eggs.
3. Immediately transfer to an ice bath and cool for 5 minutes. Peel the eggs carefully so the eggs aren’t damaged while peeling.

Gluten Free Ramen

1. Heat sesame oil in a large saucepan or Dutch oven over medium heat. Stir in garlic for 1 minute until fragrant.
2. Add the mushrooms and cook stirring for 3-4 minutes until the edges are browned.
3. Pour in broth, water, tamari, and miso paste, and bring to a simmer.
4. Simmer for 5 minutes, then add the noodles and simmer for 3 minutes until softened.
5. Stir in carrots and green onions. Remove from heat. Add more tamari or salt, to taste
6. Split between two bowls. Slice the pork thinly and cut the soft-boiled eggs in half. Divide them between the ramen bowls. Season with sriracha, if desired.

Expert Tips

• Make it Vegan/Vegetarian: You can leave out the meat and soft-boiled eggs to make this vegan or vegetarian.
• Leftover Pork: You’ll probably use only half the meat for the ramen. Save the leftover pork to make more ramen or enjoy in soups, lettuce wraps, or stir-fry!
• Gluten-Free Noodle Alternatives: While this recipe calls for ramen noodles, you can use glass noodles or soba noodles, which are both gluten free. They’re not technically ramen, but they will work in a pinch. 

Storage Tips

• Leftovers: Ramen noodles are best eaten fresh, and the texture will be compromised the longer they sit in the broth. Don’t add the noodles until you are ready to eat.
• If you don’t plan to eat both servings, split the broth in half and store it in an airtight container in the fridge. When you are ready to eat, make fresh ramen noodles. 

Serving Tips

• Split the ramen between two bowls. Slice the meat thinly and cut the soft-boiled eggs in half. Divide them between the ramen bowls. Garnish with sriracha, if desired.

Try These Gluten-Free Recipes

Thai Shrimp Cakes with Sweet Chili Mayo

Whole30 Chinese Chicken Salad

Chinese Eggplant and Pork

One Pot Lemon Garlic Shrimp Pasta