Pork belly suffuses this ramen with depth and richness, while blanched green chard lends vibrancy. Store bought Imagine® Organic Ramen Broth is punched up with soy sauce and green onions, for a knockout bowl of pork belly ramen at home. For best flavor, pork should be rubbed with the spice mixture and chilled overnight (if you’re short on time, even an hour will do wonders). Give the pork time to come to room temperature and then roast on a rack 1 – 2 hours, or until pork belly is crisp on the outside and meltingly tender on the inside.
The night before, mix to combine sea salt, sugar, and pepper in a small bowl. Rub mixture onto pork belly on both sides. Set in a small tray, cover, and refrigerate overnight.
30 minutes before you’re ready start cooking, set pork belly on counter to come to room temperature. Preheat oven to 450 degrees F. Set a small oven-proof wire rack in a small roasting pan or 2-inch deep tray – this will allow fat to render off as pork belly cooks.
Set pork belly on rack, skin side down, and slide into oven. Cook until belly is a deep golden hue and edges begin to crisp, 35 – 45 minutes for a 1-inch thick cut and 50 – 60 minutes for a 2-inch thick one. Turn heat down to 250 and continue to cook until pork is really, really tender, 45 minutes to an hour. Rest 5 minutes and then slice with the grain into 1/2-inch strips. Collect and strain any rendered fat, and set aside.
During the last hour of cook time, bring a large pot of salted water to a boil. Immerse chard in water for 1 minute, then immediately plunge into ice water. Drain water and ice and set aside. Cook ramen noodles in same water according to package instructions. Drain and toss with a drizzle of oil or reserved pork fat.
In a small saucepan, gently heat the ramen broth; when steamy, stir in soy sauce. Taste, and adjust seasoning as needed.
Arrange noodles in wide bowls. Place greens on one side and top with 3 strips pork belly. Just before eating, pour ramen broth over top, garnish with green onions and nori, and enjoy.