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A bowl of hakata ramen with char siu pork belly, fried garlic, pickled ginger, green onion, and sesame seed toppings

Hakata Ramen

A special regional variant of tonkotsu ramen that features a powerful pork broth cut with seafood stock.
Prep Time 13 hrs
Cook Time 1 hr
Total Time 14 hrs
Course Main Course, Soup
Cuisine Japanese
Servings 3
Calories 856 kcal


Tonkotsu Broth

  • 3 lbs pork bones
  • 1 leek (sliced)
  • 1 onion (quartered)
  • 1 garlic head (cut in half)
  • 3 in ginger (sliced)
  • water
  • 2 tbsp sesame oil
  • 1 tbsp mirin
  • ½ cup clam juice

Char Siu Pork Belly

  • 1.6 lbs pork belly (skin on, no bone)
  • tbsp brown sugar
  • 1 tbsp gochujang
  • tbsp soy sauce
  • 1 tbsp mirin
  • 1 dash Chinese 5 spice powder
  • salt
  • pepper


  • 2 green onion (sliced)
  • 3 garlic cloves (sliced)
  • 3 tsp black sesame seeds
  • 3 tsp pickled ginger
  • 3 somen noodles (packages)


Marinate the Pork Belly

  • Combine all marinade ingredients in a bowl. Mix thoroughly, cover the pork with marinade and rub it in. Cover pork, put in the fridge while working on the broth.

Tonkotsu Broth

  • Add bones to a large pot and add water until the bones are completely submerged. Heat on the stove on medium high heat. Once it comes to a roaring boil, take the pot off the stove. Pour water down the sink, but keep the bones.
  • Rinse bones off with cold water. Add back to pot, fill with water until bones are submerged again. Bring back to a roaring boil on medium high heat.
  • Heat up 2 tbsp of sesame oil in a skillet on medium heat. Add veggies to the skillet, cook until lightly charred/caramelized, about 4 minutes.
  • Add veggies to pot, cover partially with lid. Keep the roaring boil going for 11 hours. Add water whenever the pork bones are not completely covered. At the 11th hour, start to cook the pork belly.
  • For the final hour, allow the water level in the pot to drop, this will make a more concentrated broth. Should be about 1/3 to 1/2 the normal level at the end.

Cook the Pork Belly

  • Put the pork belly on an aluminum foil lined baking sheet. Roast on 450 F for 10 minutes, then bake at 275 for 20 - 30 minutes, or until internal temp reaches 145 F. Take the pork out halfway and brush with marinade again.

Strain the Broth

  • Strain your broth, getting the veggies and the bones out.
  • Now, add 1/2 cup of clam juice, 1 tbsp of mirin, and salt to taste. Heat gently to combine the ingredients.

Assemble the Bowl

  • Slice the veggies and fry the sliced garlic in a skillet on medium heat until lightly charred, about 2 minutes, 1 on each side.
  • Boil the noodles on high heat for 3 minutes, or according to package. Strain out the water. Slice your pork belly, and assemble your ramen bowls!


Calories: 856kcalCarbohydrates: 33gProtein: 14gFat: 75gSaturated Fat: 25gCholesterol: 87mgSodium: 786mgPotassium: 502mgFiber: 2gSugar: 17gVitamin A: 633IUVitamin C: 12mgCalcium: 71mgIron: 2mg
Keyword Hakata, hakata ramen, Japan, pork belly, ramen, tonkotsu ramen
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