Chef Smoke Special: Infused Pork Belly Ramen with Soft Egg, Roasted Corn, and Chili Scallion Crisp

Chef Smoke Special: Infused Pork Belly Ramen with Soft Egg, Roasted Corn, and Chili Scallion Crisp

A deep, luxurious bowl built for the Chef Smoke lane: rich glazed pork belly, silky broth, springy noodles, jammy egg, roasted corn, and a glossy chili scallion finish. Gourmet comfort, fully achievable at home.

Yield

4 bowls

Potency Assumption

This recipe uses:

• 3.5 grams cannabis flower
• 20% THC
• 3.5 grams = 3500 mg flower
• 3500 mg × 20% = 700 mg total THC before decarboxylation
• Estimated usable THC after decarb + infusion loss: approximately 560 mg THC

Infused Butter Batch Potency

This infused butter recipe makes 1/2 cup infused butter

• Total batch potency: approximately 560 mg THC
• 1/2 cup = 8 tablespoons
• Each tablespoon = approximately 70 mg THC

Recipe Potency

This recipe uses:

• 2 tablespoons infused butter total

So:

• 2 tablespoons × 70 mg = 140 mg THC total in recipe
• Divided into 4 servings = 35 mg THC per serving

Ingredients

For Decarboxylation

• 3.5 grams cannabis flower

For Infused Butter

• all of the decarboxylated cannabis
• 1/2 cup unsalted butter
• 1 cup water

For the Pork Belly

• 1 1/2 pounds pork belly
• salt and black pepper
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil

For the Broth

• 6 cups chicken stock
• 1 tablespoon miso
• 1 tablespoon soy sauce
• 1 teaspoon grated ginger
• 2 garlic cloves, minced
• 2 green onions, chopped
• 1 tablespoon tahini or sesame paste
• 2 tablespoons infused butter

For the Bowls

• 4 portions ramen noodles
• 4 soft-boiled eggs
• 1 cup roasted corn
• 2 green onions, thinly sliced
• 1 sheet nori, cut into strips
• sesame seeds, optional

For the Chili Scallion Crisp

• 2 tablespoons neutral oil
• 2 green onions, finely sliced
• 1 teaspoon chili flakes
• 1/2 teaspoon sesame seeds
• pinch of salt

Decarboxylation Instructions

1. Preheat the oven to 240°F.
2. Break the cannabis flower into small pieces by hand.
3. Spread evenly on a parchment-lined tray.
4. Bake for 35 to 40 minutes, stirring once halfway through.
5. Cool completely.

Infused Butter Instructions

1. Combine the decarboxylated cannabis, butter, and water in a small saucepan.
2. Keep over very low heat at a gentle simmer for 2 to 3 hours.
3. Stir occasionally and do not let it boil hard.
4. Strain through cheesecloth or a fine mesh strainer into a heatproof container.
5. Refrigerate until solid.
6. Lift off the butter and discard the water.
7. Measure out 2 tablespoons for this recipe.

Pork Belly Instructions

1. Preheat the oven to 325°F.
2. Score the pork belly lightly and season with salt and pepper.
3. Place in a roasting dish, cover tightly, and roast for 2 to 2 1/2 hours until tender.
4. Cool slightly, then cut into thick squares.
5. In a skillet, combine soy sauce, brown sugar, rice vinegar, and sesame oil.
6. Add the pork belly pieces and glaze over medium heat until glossy and caramelized.

Broth Instructions

1. In a pot, bring the chicken stock to a gentle simmer.
2. Add miso, soy sauce, ginger, garlic, green onions, and tahini.
3. Stir until smooth.
4. Lower the heat and whisk in the 2 tablespoons infused butter.
5. Keep warm. Do not boil after adding the infused butter.

Chili Scallion Crisp Instructions

1. Heat the neutral oil in a small skillet.
2. Add the green onions, chili flakes, sesame seeds, and salt.
3. Cook for 30 to 60 seconds until fragrant.
4. Remove from heat.

Assembly

1. Cook the ramen noodles according to package directions.
2. Divide the noodles among 4 bowls.
3. Ladle the hot broth over the noodles.
4. Top with glazed pork belly, a halved soft egg, roasted corn, sliced green onions, nori strips, and sesame seeds if using.
5. Spoon a little chili scallion crisp over each bowl.

Potency Per Serving

• Total recipe potency: approximately 140 mg THC
• Serving size: 1 bowl
• Potency per serving: approximately 35 mg THC

Storage Notes

• Broth and pork belly can be made ahead.
• Assemble bowls fresh for best texture.
• Eggs and noodles are best prepared close to serving.