EASY PORK RAMEN RECIPES

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PORK RAMEN BOWLS | RECIPE - RACHAEL RAY SHOW



Pork Ramen Bowls | Recipe - Rachael Ray Show image

Pork Ramen Bowls

Provided by The Rachael Ray Staff

Number Of Ingredients 30

1 2-pound piece pork shoulder/butt
trimmed
Salt and pepper
2 tablespoons vegetable
peanut or canola oil
A handful dried shitake mushrooms (1 small pouch or packet)
1 inch ginger root
sliced
3 to 4 cloves crushed garlic
2 carrots
quartered
1 large leek
quartered
1 quart chicken stock
2 red finger chili peppers
seeded and thinly sliced
2 shallots
root attached
peeled and cut into thin wedges lengthwise
1 can bamboo shoots
drained well
1/4 cup rice wine vinegar
For the Ramen Bowls: 4 large eggs
3/4 to 1 pound Ramen noodles
1 bunch spring onions
chopped or thinly sliced
4 cups packed mixed spring greens (try mixing in some shiso leaves and coriander tops)
2 tablespoons Mirin
1 shot sake or sherry
1/4 cup dark soy or Japanese soy sauce

Steps:

  • Season the pork with salt and pepper
  • In large Dutch oven, heat oil over medium-high heat, 2 turns of the pan
  • Brown the pork evenly all over
  • Add dried mushrooms, ginger, garlic, carrots, leek, stock and 1 quart water and bring to boil
  • Reduce heat to a low simmer, cover and cook pork 2-2 1/2 hours to very tender, skimming occasionally
  • Remove pork and rest, strain the stock and keep warm
  • Pull pork and cover to keep warm
  • For pickled garnishes, cover the chili peppers, shallots and bamboo shoots with vinegar and let stand 1 hour
  • Cover eggs with water, bring to boil, cover pan and remove from heat
  • Let stand 10 minutes
  • Crack shells and let stand in cold water to loosen shells; halve the eggs
  • Boil water and cook ramen 3-5 minutes so there is still a bite left to the noodles
  • Drain
  • Add Mirin, sake or sherry and soy to broth

PORK RAMEN BOWLS | RECIPE - RACHAEL RAY SHOW



Pork Ramen Bowls | Recipe - Rachael Ray Show image

Pork Ramen Bowls

Provided by The Rachael Ray Staff

Number Of Ingredients 30

1 2-pound piece pork shoulder/butt
trimmed
Salt and pepper
2 tablespoons vegetable
peanut or canola oil
A handful dried shitake mushrooms (1 small pouch or packet)
1 inch ginger root
sliced
3 to 4 cloves crushed garlic
2 carrots
quartered
1 large leek
quartered
1 quart chicken stock
2 red finger chili peppers
seeded and thinly sliced
2 shallots
root attached
peeled and cut into thin wedges lengthwise
1 can bamboo shoots
drained well
1/4 cup rice wine vinegar
For the Ramen Bowls: 4 large eggs
3/4 to 1 pound Ramen noodles
1 bunch spring onions
chopped or thinly sliced
4 cups packed mixed spring greens (try mixing in some shiso leaves and coriander tops)
2 tablespoons Mirin
1 shot sake or sherry
1/4 cup dark soy or Japanese soy sauce

Steps:

  • Season the pork with salt and pepper
  • In large Dutch oven, heat oil over medium-high heat, 2 turns of the pan
  • Brown the pork evenly all over
  • Add dried mushrooms, ginger, garlic, carrots, leek, stock and 1 quart water and bring to boil
  • Reduce heat to a low simmer, cover and cook pork 2-2 1/2 hours to very tender, skimming occasionally
  • Remove pork and rest, strain the stock and keep warm
  • Pull pork and cover to keep warm
  • For pickled garnishes, cover the chili peppers, shallots and bamboo shoots with vinegar and let stand 1 hour
  • Cover eggs with water, bring to boil, cover pan and remove from heat
  • Let stand 10 minutes
  • Crack shells and let stand in cold water to loosen shells; halve the eggs
  • Boil water and cook ramen 3-5 minutes so there is still a bite left to the noodles
  • Drain
  • Add Mirin, sake or sherry and soy to broth

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