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THIS BOLD BOWL BRINGS THE HEAT WITH SEARED PORK BELLY, A RICH MISO-CHILI BROTH, AND A WILD DRIZZLE OF JACK BEAR ANGRY PANDA HOT HONEY. A COMFORT MEAL WITH A BITE.

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SERVES: 2 Recipe icon PREP TIME: 20 MIN Recipe icon COOK TIME: 40 MIN
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2 bricks ramen noodles (ditch the flavor packets)
2 soft boiled eggs (jammy)
Green onions sliced
Toasted sesame seeds
Nori sheets halved
Drizzled with JACK BEAR Angry Panda Hot Honey
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¾ lbs skin scored pork belly
1 tbsp soy sauce
1 tbsp JACK BEAR Angry Panda Hot Honey
1 tsp garlic powder
½ tsp Chinese five spice
Oil for searing
Salt & cracked black pepper
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3 cups chicken broth
1 tbsp white miso paste
1 tbsp sesame oil
1 tbsp soy sauce
1 tsp grated ginger
2 cloves minced garlic
1 tsp chili oil
1 tsp JACK BEAR Angry Panda Hot Honey
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DIRECTIONS

1. PREP PORK BELLY: Pat it dry & Season generously with salt, pepper, five spice, soy sauce, and a drizzle of hot honey. Let it marinate while you prep the broth.

2. SEAR THE BELLY: Heat a skillet. Add a bit of oil and sear the pork belly fat-side down until golden and crispy (5–6 min). Flip, sear the other side, then move it to a 350°F oven for 25–30 min until tender. Slice just before serving.

3. BUILD THE BROTH:
In a pot, sauté garlic and ginger in sesame oil until fragrant. Add miso, soy, broth, vinegar, chili oil, and JACK BEAR Hot Honey. Simmer for 10–15 min—enough to fill the cabin with aroma.

4. NOODLE TIME:
Cook ramen noodles per package instructions, then drain and toss with a drop of sesame oil to keep 'em slick.

GARNISH (OPTIONAL):Divide noodles into bowls. Pour over the hot broth. Top with slices of pork belly, jammy eggs sliced in half, green onions, sesame seeds, nori sheets, and a fearless drizzle of JACK BEAR Angry Panda Hot Honey.