EASY PORK RAMEN RECIPES

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

Ingredients

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

Ingredients

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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