This recipe is not mine. It has been slightly adapted and it IS the absolute best ramen I have ever had. It is not for the newbie cook and takes a lot of time but is well worth it. If you have more than 2 people, I suggest doubling it. You will thank me later.
Spicy Pork Ramen Noodles
Course: DinnerCuisine: AsianDifficulty: hard4
servings30
minutes10
hours670
kcal10
hours30
minutesIngredients
- Broth and meat
2 tbsp olive oil
2.2 lbs. rolled pork shoulder
1/4 tsp salt and pepper
8 1/2 cups chicken or vegetable stock
1 onion cut in half (no need to remove the skin)
1 carrot, whole
1 stick of celery broken in half
3 cloves garlic chopped in half (no need to peel)
1 thumb-sized piece of ginger roughly chopped (no need to peel)
1 tbsp mirin
2 tbsp Gochujang Paste *Use half the amount if you don’t like your ramen too hot.
1 red chilli roughly sliced (remove the seeds if you don’t like it too hot) ½ seeds out in mine
3 tbsp soy sauce
- for the soup
1 carrot, cut into matchsticks
4 large eggs, soft boiled
7 oz (200g) dried ramen noodles or 17.5oz (500g) cooked ramen noodles
1 leek sliced
3 packed cups (100g) baby spinach leaves
1 tsp each black and regular sesame seeds ONLY IF YOU WANT
1 Small bunch spring onions scallions, chopped
1 tsp red chili flakes
Directions
- Place a large pan on the hob, add 1 tbsp of the oil and heat until very hot.
- Season the pork with the salt and pepper and place in the pan with the hot oil. Seal on all sides.
- Put the pork in the crock pot
- Pour the stock over the pork.
- Add in the onion, the whole carrot, celery, garlic and ginger to the hot pan. Gook a few min and put into crock pot.
- Now stir together the mirin, soy sauce, gochujang and the red chili. Add to pot and then place a lid on the Crock-Pot and slow cook for 8 hours.
- Take the pork out of the pot and place the pork on a chopping board. Remove and discard the layer of fat. Shred the pork using two forks.
- Place a sieve over a large bowl and strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pot with the shredded pork. Leave on a low to keep warm.
- Place the eggs in a small pan. Just cover with cold water. Bring to the boil, then simmer for 6 minutes.
- Remove the eggs from the heat and place in a bowl of cold water to stop the cooking process.
- If you’re using dried noodles, place the noodles in a pan of boiling water and boil for 5 minutes. Then drain, run under cold water (to stop them sticking) and put to one side.
- Heat the remaining oil in a frying pan.
- Add the leek, season with a pinch of salt and pepper then fry for 5 minutes, stirring a couple of times.
- Push the leeks to one side of the pan and add the spinach to the pan. Allow to wilt for 1 minute.
- Divide the noodles between four bowls. Top with the hot broth, shredded pork, leek, spinach and carrot matchsticks.
- Carefully peel the two eggs and slice in half. Place 2 halves in each bowl.
- Garnish the soup with spring onions, then sprinkle with the white and black sesame seeds and the chili flakes before serving.
Recipe Video
Notes
- https://www.kitchensanctuary.com/spicy-pork-ramen-noodle-soup/#recipe
- Can I make it ahead? You can make the pork and liquid ahead, but I would recommend making the toppings right before serving. Cook the pork, then shred it and strain the stock. The pork and strained liquid can be placed in a container together with a lid on and refrigerated for 2-3 days. Reheat over a medium heat in a pan. Make all of the toppings as per the recipe as the pork is reheating.
- Can I freeze it? Yes. You can make the pork and liquid ahead, but not the other toppings/additions. Cook the pork, then shred it and strain the stock. The pork and strained liquid can be placed in a container together with a lid on and frozen. Defrost in the refrigerator overnight. Reheat the pork and liquid over a medium heat in a pan. Make all of the toppings as per the recipe as the pork is reheating.
