Pulled Pork Ramen Recipes

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SPICY PORK RAMEN NOODLE SOUP



Spicy Pork Ramen Noodle Soup image

Spicy Pork Ramen - Slow cooked pork with noodles, veggies and a just-slightly-runny egg. Full of that delicious umami flavour!

Provided by Nicky Corbishley

Categories     Dinner     Lunch

Time 5h

Number Of Ingredients 22

2 tbsp olive oil
2.2 lbs (1kg) rolled pork shoulder
¼ tsp salt
¼ tsp pepper
8 1/2 cups (2litres) chicken or vegetable stock
1 onion (cut in half (no need to remove the skin))
2 carrots (peeled. One left whole, the other cut into matchsticks)
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))
2 tbsp mirin
3 tbsp soy sauce
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))
4 large eggs
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 sesame seeds
1 tsp black sesame seeds
Small bunch spring onions (scallions, chopped)
1 tsp red chilli flakes

Steps:

  • Preheat the oven to 150C/300F. Place a large casserole 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.
  • Pour the stock over the pork.
  • Add in the onion, the whole carrot, celery, garlic and ginger.
  • Now add the mirin, soy sauce, gochujang and the red chilli. Bring to the boil, then place a lid on the pan and place in the oven for 4 hours. NOTE: Check two or three times during cooking, and top up with a little boiling water if needed. You'll need at least 1 litre of liquid left by the time the pork finishes cooking.
  • Take the pan out of the oven 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 pan with the shredded pork. Leave on a low heat 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 chilli flakes before serving.

Nutrition Facts : Calories 670 kcal, Carbohydrate 53 g, Protein 45 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 265 mg, Sodium 2351 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

BRAISED PORK RAMEN



Braised Pork Ramen image

Provided by Food Network Kitchen

Time 4h

Yield 6 servings

Number Of Ingredients 15

1 small onion, halved through the root
1 tablespoon plus 2 teaspoons vegetable oil
2 pounds boneless pork butt, cut in half
1/2 cup soy sauce
1/3 cup mirin
6 scallions halved, plus sliced scallions for topping
1 4-inch piece fresh ginger (unpeeled), thinly sliced and smashed
10 cloves garlic (7 smashed, 3 minced)
2 1/2 pounds chicken wings, split
4 slices thick-cut bacon (about 6 ounces)
4 dried shiitake mushrooms
Kosher salt
3 large eggs
Mung bean sprouts, shredded nori, sliced radishes, toasted sesame seeds and/or shichmi togarashi (Japanese seasoning), for topping
6 portions fresh or dried ramen noodles

Steps:

  • Preheat the broiler. Rub the onion halves all over with 2 teaspoons vegetable oil and place cut-side up on a small foil-lined baking sheet. Broil until completely charred on top, about 12 minutes; set aside. Preheat the oven to 275 degrees F.
  • Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 8 minutes. Add 3/4 cup water, the soy sauce, mirin, 2 scallions, one-quarter of the ginger and 3 smashed garlic cloves. Bring to a boil, cover and transfer to the oven. Cook, turning the pork every hour, until tender, 2 1/2 to 3 hours. Transfer the pork to a plate or cutting board. Skim off the fat from the cooking liquid, then strain through a fine-mesh sieve into a bowl; set aside.
  • Meanwhile, make the stock: Bring 10 cups cold water, the chicken wings and bacon to a boil in a large pot. Boil vigorously for 3 minutes, then skim off any foam and reduce the heat to a gentle simmer; cook 1 hour. Add the broiled onion, dried shiitakes, remaining ginger, 4 scallions and 4 smashed garlic cloves. Simmer 1 more hour, skimming occasionally as needed. Strain the stock through a fine-mesh sieve into another pot; you should have about 8 cups (add more water if necessary). Stir in the strained pork cooking liquid; season with salt. Keep hot over low to medium heat.
  • Bring a medium saucepan of water to a boil. Gently lower the eggs into the water and adjust the heat to maintain a gentle simmer. Cook 7 minutes for soft-boiled or 10 minutes for medium-boiled, then drain and run the eggs under cold water to stop the cooking. Peel the eggs and set aside.
  • Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain well.
  • Thickly slice the pork. Carefully halve the eggs lengthwise. Divide the 3 minced garlic cloves and the noodles among bowls. Ladle the hot stock into each bowl. Top with the sliced pork, an egg half and assorted toppings.

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