Ramen With Spicy Pork Recipes

SPICY PORK RAMEN NOODLE SOUP

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.

SPICY PORK RAMEN

Steps:

• Start with making the broth. In a deep soup pan/dutch oven, add oil.
• When the oil is hot, add minced ginger and garlic. Saute until aromatic, for about 30 seconds.
• Add sliced mushroom to the pan and cook it until it has softened.
• Add stock and water to the pan.
• Add soy sauce, fish sauce, miso. Mix well. Check the seasoning and add salt if required.
• Simmer the broth and let it simmer for 5 minutes.
• While the broth is simmering, start making spicy pork.
• In a small bowl mix all the ingredients for Spicy pork, except pork.
• Heat 2 teaspoons of oil in a pan. once hot add minced pork. Cook for 2 minutes.
• Stir in the sauce to the pork. Cook for another 4-5 minutes until the sauce has reduced and the pork is cooked through.
• Now switch to the soup broth. When it comes to a slow rolling boil add ramen noodles blocks and sliced bok choy.
• Cook the ramen for 3 minutes. It is ok if the ramen is not cooked fully. The ramen will continue to cook even after the flame is off and will be fully cooked while serving.

RAMEN WITH CHARRED PORK

Steps:

• Combine the chicken broth, 2 1/2 cups water, the sliced ginger, 3 smashed garlic cloves, 2 cut-up scallions, the shiitake mushrooms, soy sauce and rice wine in a large pot. Cover and bring to a boil. Reduce the heat to low and gently simmer, covered, until the mushrooms are soft and the broth is flavorful, 35 to 40 minutes. Season with salt and pepper.
• Meanwhile, combine the hoisin sauce, sesame oil, minced ginger, minced garlic, a pinch of salt and a few grinds of pepper in a medium bowl. Prick the pork chops all over with a fork and add to the bowl; turn to coat. Let marinate at room temperature, 15 to 20 minutes.
• Heat a grill or grill pan to medium high. Grill the pork chops until cooked through, about 2 minutes per side. Remove to a cutting board and let rest 5 minutes. Thinly slice the pork chops.
• Bring a separate large pot of water to a boil. Gently add the eggs in their shells, return to a simmer and cook 6 1/2 minutes. Drain and run under cold water. Peel the eggs and cut in half.
• Return the pot of water to a boil. Add the noodles and cook as the label directs, stirring often. Drain and divide among 4 bowls.
• Strain the broth through a fine-mesh sieve into a separate pot. Add the spinach and stir to wilt slightly. Ladle the broth and spinach over the noodles and top with the pork, sliced scallions and eggs; season with shichimi togarashi.

RAMEN WITH SPICY PORK

Steps:

• Preheat oven to 160 ° C. Peel the onion, celery, ginger and 1 carrot, cut into 3-4 parts, crush the garlic cloves.
• Rub the meat with salt and pepper. Preheat a large saucepan or pot, add 1 tbsp. l. butter and fry the meat until golden brown on all sides, transfer to a plate. Then add onions, carrots, garlic and celery and sauté, 5 minutes. Pour in mirin, broth, soy sauce, pepper paste and chili. Place back the pork to the pot and bring to a boil. Cover the pot with a lid and place in the oven for 4 hours. Turn the meat 2 times during cooking. Add hot water if necessary to maintain the volume of liquid.
• Remove the cooked meat from the pan, remove the fat. Use two forks to cut into thin slices. Strain the broth from the pan through a sieve, remove the vegetables. Return broth and meat to saucepan and place over low heat.
• Place the eggs in a medium size saucepan and add water until they are covered. Bring to a boil, then cook for 8-10 minutes. Transfer the cooked eggs to a bowl of cold water and peel.
• Boil the noodles in boiling water, 5-6 minutes then drain them using a strainer and rinse water and set aside.
• Chop the leeks thinly and sauté in oil, 5 minutes. Add spinach and cook for 1 more minute, season with salt and pepper. Cut the remaining carrots into thin long pieces.
• Divide the noodles into deep bowls. Pour in hot pork broth, add leeks, spinach and carrots. Cut eggs in half and add to bowls. Sprinkle the ramen with green onions, sesame seeds, and chili flakes.

SPICY PORK RAMEN RECIPE

Steps:

• In a medium bowl, whisk together 4 tablespoons soy sauce, 4 tablespoons coconut sugar, 3 tablespoons chili garlic sauce, 2 tablespoons minced ginger, and 1 tablespoon minced garlic.
• Thinly cut 1.5 pounds of pork tenderloin across the grain (crosswise) and marinate in the sauce for at least an hour or overnight.
• Heat one tablespoon of avocado oil in a large deep frying pan over medium-high heat. Cook the marinated pork in two batches, making sure not to overcrowd the pan.
• Set cooked pork aside. Add more oil if needed. Add bell peppers and broccoli florets to pan and cook for 3-4 minutes on medium-high heat until slightly charred.
• Lower the temperature to lowest heat. Add mung bean sprouts and 1/4 cup of hoisin sauce. Close the lid to allow the steam to soften vegetables for two more minutes.
• Transfer the meat back to the pan and gently toss together with vegetables to combine. Season with salt if needed.
• Cook ramen according to package instructions minus 2 minutes to keep it al dente. When cooked, drain and toss with a few teaspoons of sesame oil to keep it from sticking.
• Spoon spicy pork and vegetables over ramen. Garnish with green onions and sesame seeds.

JAPANESE-STYLE CHASU PORK BELLY FOR SPICY MISO RAMEN

Steps:

• Mix together the sake, water, soy sauce, sugar, green onions and ginger in a large pot.
• Halve or quarter the pork belly into large, manageable pieces.
• Transfer the pork belly pieces to the pot. Bring to just under a boil, but do not boil. Reduce the heat to a simmer poach slowly on the stove (alternatively, you can use an oven at 300 degrees F) until tender, about 2 hours 30 minutes.
• Check for tenderness by piercing the middle of each piece. When tender, allow to cool in the liquid for 2 hours off the heat, then transfer to the refrigerator to completely rest overnight in the liquid.
• The next day, remove the pork belly from the liquid and cut into 1/2-inch-thick slices. Warm the pork belly with a bit of sauce and serve as a topping for Spicy Miso Ramen with the various garnishes. Serve 2 slices per person.