Spicy Pork Ramen

We love ramen and occasionally miss our Top Ramen soup from home (beef ramen with peas). They don’t sell the Top Ramen brand in Valencia (maybe even in all of Spain). The ramen packages they have here are expensive comparably at 1 to 1,5€ each and somehow they taste absolutely terrible. Luckily, we have an Asian market where we can find good quality ramen noodles and any other Asian ingredient we may need.

We really liked this recipe from Kitchen Sanctuary. It has a savory broth, shredded pork, sauteed leeks and spinach, and some tasty toppings like., green onions, cilantro, toasted sesame, and red chili/pepper flakes. Another thing I liked about this recipe is that you make the broth and meat all at once, then you can make the noodles, and veggies separate and depending on how many servings you need you can adjust how much noodles and veggies to make. That way you don’t have soggy leftover noodles and veggies.

For our last serving, I added a cup of frozen peas into the broth and let them cook while it heated up. If you want to add frozen peas from the get-go I would suggest letting them defrost on the kitchen counter and then sautee them with the leeks and spinach.

This gave us six “normal size” not “ramen size” soup bowl servings.

Spicy Pork Ramen

Spicy Pork Ramen

Serves 6

Broth Ingredients:

  • 2 tablespoons olive oil
  • 1 lb (500 g) pork loin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 1/2 cups (1.5 litres) chicken broth
  • 1/2 onion with top and bottom bit cut off (no need to chop)
  • 1 carrot – peeled and left whole
  • 1 stick celery – left whole or cut in half
  • 3 garlic cloves – peeled but left whole
  • 2-inch piece of fresh ginger – roughly chopped (peeled or unpeeled)
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin or rice vinegar (optional)
  • 1 heaping tablespoon of chili garlic sauce
  • 1 red chili – roughly chopped (remove the seeds for less heat)

Topping Ingredients:

  • 6 eggs (1 egg for each bowl/serving)
  • 3 leeks – slice and use the light green and white parts ( 1/2 to 1 sliced leek per 2 servings)
  • 3 cups (125g) baby spinach leaves ( 1 cup per 2 servings)
  • toasted sesame seeds
  • small bunch green onions – sliced
  • red chili flakes
  • 500g (17.6 0z) dry instant noodles (1 1/2 blocks for 2 servings)

Directions:

  1. Preheat the oven to 150C/300F. Using a large dutch oven or oven-safe pot, add 1 tablespoon olive oil and heat until very hot.
  2. Season the pork with salt and pepper, cutting the pork loin in half if needed to fit the pan. Place pork in the pan with the hot oil. Sear the pork on all sides.
  3. Pour the chicken stock over the pork.
  4. Add the onion, the whole carrot, celery, garlic, and ginger.
  5. Next add the soy sauce, chili garlic sauce, and red chili. Bring to a boil, then place a lid on the pan and place in the oven for 2 hours. Make sure to check two or three times during cooking and top off with a little boiling water, if needed.
  6. Take the pan out of the oven and place the pork on a cutting board. Shred the pork using two forks. Once shredded, cut into manageable bites.
  7. Place a colander over a large bowl and strain the liquid. Throw the strained veggies away and place the broth back into the pan with the shredded pork. Leave on a low heat to keep it warm.
  8. Place the eggs in a small saucepan. Cover with cold water. Bring to a boil, then simmer for 3 to 6 minutes depending on how you like your yolk. 3 minutes gives you a half-cooked yolk and 6 minutes gives you a solid, well-cooked yolk.
  9. Remove the eggs from the heat and place in a bowl with cold water to stop them from cooking.
  10. Place the noodles in a pan of boiling water and boil per package instructions. Then drain and run under cold water.
  11. Heat remaining oil in a frying pan.
  12. Add the leeks, season with salt and pepper then fry for a few minutes until tender. Add the spinach to the pan and cook until wilted. If you’re adding defrosted peas, add them a minute or two before adding the spinach.
  13. Divide the noodles into serving bowls. Top with the broth, shredded pork, leek, and spinach.
  14. Peel the eggs and cut each in half. Place 2 halves in each bowl.
  15. Garnish each bowl with sliced green onions, cilantro, toasted sesame seeds, and red pepper flakes.

Serve and enjoy a meal with your loved ones.

Published by reignnspain

I'm an American expat living, cooking, eating, and exploring in Valencia,Spain.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create your website with WordPress.com
Get started
<span>%d</span> bloggers like this: