Pork Bacon

Got a package of pork bacon in the fridge to get through? Throw some in your ramen for extra flavor and texture! This salty, savory addition is a quick way to upgrade your noodles.

Leveling Up Your Noodles with Pork Bacon

Pork bacon is a powerhouse topping because it offers a triple threat: salt, fat, and umami. This combination delivers immediate richness to your ramen. Whether you cook it to be chewy or crisp, the texture provides a great contrast to soft noodles. Plus, the rendered fat is liquid gold, perfect for infusing your broth or sauce with savory depth.

Different Ways to Prepare Pork Bacon for Ramen

I used to only pan-fry the bacon to get it crispy, but thanks to James, I’ve been introduced to boiling it with the ramen seasoning for more flavor:

• Crispy Pan-Fried: This is the most popular method for a reason. Cook bacon slices or pieces in a pan until they are crisp. This method is ideal when you want maximum crunch and intense flavor contrast.

• Boiled for Broth Infusion: If you don’t care about the crispy texture but want to deepen the flavor of a plain broth, boil it directly with the ramen water. As the bacon cooks, the fat infuses the water, adding a meaty foundation to your broth.

• Batch Prep: Cook several slices of bacon until crispy, break them into small bits, and store them in an airtight container. This gives you a ready-to-go topping for quick ramen upgrades all week long.

My Instant Ramen Suggestions

• Samyang Buldak Spicy Chicken Stir-Fried Ramen – the spicy, saucy noodles are just such a great combination with crispy bacon

Have you tried bacon in your instant ramen? What’s your favorite way to add it? Let us know in the comments!