Recipe: Cannabis-Infused Pork Belly Ramen

Pork belly, on many a menu and sandwich, is a spectacular food product. Tender and crisp with the perfect meat to fat ratio, you can use it in tacos, burritos, and this simple, stellar soup.

A simple package of ramen needs no directions, but I have ramped up the ingredients and added a little canna-love. Bonus: If you’re low on time, Trader Joe’s has pre-cooked pork belly that might change your world.

Cannabis-infused pork belly ramen
(Bruce Wolf/Leafly)

Recipe: Cannabis-Infused Pork Belly Ramen

Start to finish: 10–15 minutes

Yield: 4 servings


  • 3 packages ramen noodles
  • 4 scallions, sliced
  • 12 snap peas, halved
  • ½ cup shredded carrots
  • 2 soft boiled eggs, peeled and halved
  • 4-6 ounces pork belly, cooked and sliced
  • ¼ cup sprouts
  • Cilantro leaves
  • 3 tablespoons toasted sesame oil
  • 4 teaspoons canna-oil*


  1. Open the packages of ramen and remove the flavor packet. Add 5 cups of water or stock

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