Smoked Ramen
Rich smoked ramen with a smoky pork bone broth and smoked pork, all made on the BBQ. A low and slow weekend project that is worth the wait.
- Serves 4
Ingredients
- For the Broth:
- 2L water
- 1kg pork bones or chicken frames
- 1 onion, halved
- 1 head of garlic, halved
- 1 knob of ginger, halved
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 1 tbsp mirin
- Optional: dried shiitake mushrooms
- For the Pork:
- 1 slab pork belly (~1kg)
- Salt & pepper
- Your favourite BBQ rub (light — just enough to help crust form)
- To Finish:
- Ramen noodles (fresh or instant)
- Soft-boiled eggs (jammy yolk)
- Spring onions
- Bamboo shoots, corn, or other toppings
- Chilli oil or sesame oil to taste
Method
Smoke the Base: Prepare your BBQ for indirect cooking with Heat Beads® Original Briquettes. Add a cherry wood chunk to the coals for aroma. Place pork bones, halved onion, garlic, and ginger directly on the grill. Smoke for 1 hour to build flavour.
Smoke the Pork: Season pork belly with salt, pepper, and your favourite BBQ rub. Smoke at 120°C / 250°F for about 1.5 hours, until it reaches 90°C / 195°F. Wrap in foil and rest.
Build the Broth: Place a large stock pot on the BBQ. Add the smoked bones, onion, garlic, and ginger. Pour in water, soy sauce, miso paste, and mirin. Close the lid and simmer for 1 hour. Strain out the solids. You’ll be left with a rich, smoky broth.
Assemble the Ramen: Boil ramen noodles and place them in bowls. Ladle over the smoky broth. Slice the rested pork belly thin and layer it on top. Add soft-boiled eggs, spring onions, and your favourite toppings.
Finish & Serve: Drizzle with chili oil or sesame oil for a final kick. Smoked barbecue ramen: Rich, savoury, and absolutely unforgettable.
Best fuel for low & slow
Our Pitmaster’s Pick, plus two great alternatives.
Based on Heat Beads® testing. Burn times vary with fuel, BBQ and weather.
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