Pork Ramen Recipe



Itadaki masu! It’s that time again I make my amazing ramen stock from scratch, brewed all day with multiple ingredients, to come together for a delicious meal to enjoy with my family and friends.

I’ve made this meal countless times, and every time I make it, I get asked for the recipe. So I thought I would share it.
I have to admit, I did start off by learning the
Sorted Food recipe for their ‘Big Ramen Night Out’ and since then I’ve made it a few times, and developed my own twist and learnt what goes better, what needs more or less of things, and different ways to present the food.
I find that using the meat leftover from being used to flavour the stock though the stock process, takes away all the flavour. So I cook my meat seperate.

I also find that when I have a spare day, I like to cook the stock ahead of time. This way, on the day, I can focus on all the other elements such as the meat and eggs, and I don’t have to stress as much like watching the stove.

It can get very expensive, so I suggest planning ahead and buying things on special. Also visiting asian grocery stores to save money on sauces and bones for the stock helps me.

You can adjust it for the size of your pot as not everyone has a massive pot like this

For the stock you will need:

  • 2-3 chicken bodies, depending on the size. I used 3 small ones.
  • Pork bones (about 500g-1kg) for extra flavour I added 2 large pork chops.
  • 2-3 large spring onions
  • 4 aniseed stars
  • 6 shitake mushrooms (I always add a few extra because I looove them)
  • A ‘grab’ of dried garlic (you can use a few fresh garlic cloves shelled, and crushed whole)
  • 3 large slices of ginger 1cm thick
  • Salt to taste

Now, not everyone has a pot as big as I do, so work with what you’ve got and the ingredients accordingly.

For the noodles, I used fresh egg ramen noodles from the asian grocery store in the refrigerated section. Otherwise use ‘Nongshim: Shin Ramyun noodle soup’ red packet. They’re nice and thick, and perfect for ramen!

To add to the stock once it’s stewed:

  • 1 tbsp of miso paste
  • 2 tbsp of mirin
  • 3 tbsp of soy sauce

Some people like to boil their bones first by filling the pot to cover the bones, then as it gets to boiling point, pour out the water and rinse the bones. Place back on the stove and fill with water again. Place all the ingredients in the pot, and once the pot starts to boil, turn down to low and simmer for 8 hours. Strain ingredients, then add the miso, mirin, and soy mixed together, to the final stock.

You can skip the first step and go straight into boiling. It’s up to you.
When I’m making ahead of time, I like to have everything ready for the stock day, and start the process early. Around 8pm-ish, I turn off the stock, and leave it in the pot over night.
In the morning, I strain, and share into 2 ice cream containers. One ice-cream container can feed 4 happily, or there is enough for 5.

For the eggs:

  • 4 – 6 eggs (depending how many you’re feeding)
  • 200ml sake (I just use cooking sake from the asian grocery store. I always skipped the sake step because I never had any, but it makes the flavour super tasty!)
  • 120ml soy sauce (try light sauce sauce, or a soy sauce that isn’t too salty)
  • 120ml of mirin
  • 100g white sugar
  • 200ml water

Add all ingredients to a bowl and stir until the sugar has dissolved.

Boil eggs for 6 minutes. Cool, peel, then add to a container with the mix. I learnt from Jun’s Kitchen to use a couple sheets of paper roll to keep the eggs submerged. It won’t change the flavour, it just soaks up the liquid and becomes heavy, which helps cover all the eggs.

It will be easier to save the eggs days ahead so the peeling is easier. Fresh eggs make it harder to peel. We have our own chooks so we like to put what we need aside minimum 3 days before. If you’re buying from the supermarket, follow the same rule if you can.

For the meat…

Here’s the link to the recipe I’ve used twice. I made this the day before, so when I finished work, all I did was slice the pork and fry it on the pan with a little bit of sesame oil.

‘Chashu Pork Recipe’

Other toppings:
• Blanched bean sprouts
• Sliced chilli
• Coriander (unless you a hater obvy)
• Sliced shitake mushrooms (I use the ones leftover from the stock, that’s why I add extra)
• Sliced spring onion
• Black sesame seeds
• If you have spare chilli oil, plop it on the table.

You can assemble you noodles however you wish, but the way I do it is:
Add cooked noodles > add stock > used chopsticks to seperate noodles into the liquid > place a couple slices of your meat > add your sliced egg > place blanched beansprouts > add mushrooms > sliced spring onions in the middle or sprinkle around bowl > top with coriander then sprinkle with black sesame seeds.

Serve on the table with a bowl of edamame beans, chilli oil, and anything else you think would go well with the meal.

I like to make a checklist for all the things I want to put with my meal so I don’t forget about them in the fridge.
I look forward to see any of your creations! Don’t forget to tag me on insta @www.justmeg.co if you try it out.

Happy eating!

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