Char Siu Low & Slow Ramen

I love the versatility of ramen dishes. You can make them as fancy or as simple as you would like. This low & slow ramen recipe is the perfect dish  to fancy up an instant classic. Enjoy it as main dish along side my pork & cabbage dumplings.

Skill level: Easy peasy

Char Sui Pork
400g pork shoulder
1 tbsp minced garlic
1 tsp minced ginger
4 tbsp tomato ketchup
4 tbsp golden caster sugar
½ tsp white caster sugar
2 tbsp dark soy sauce
2 tbsp white wine vinegar
2 tbsp smooth peanut butter
2 tbsp sunflower oil

300ml water
2 dark soy sauce
1 Leek, finley sliced
100g chestnut mushrooms, finely sliced
3 spring onions, finely chopped
1 handful of spinach
2 boiled eggs , peeled and halved- I like mine soft
400g udon noodles
Sesame seeds to garnish


  1. Put the pork shoulder in a large zip lock bag, tip over all the marinade ingredients and massage it to cover the pork. Seal and chill for at least 8 hours, ideally overnight.
  2. Place the pork shoulder in a casserole dish, cover with a lid and cook in the oven at 150°c for 4 hours or until falling apart.
  3. Shred the pork and place in a large saucepan, with the juices from the casserole dish. Add the water, soy sauce, leek, mushrooms & spring onion and bring to a rolling boil for a few minutes. Reduce the heat down to a simmer and cook for another hour.
  4. For the final 15 minutes, place the udon noodles and spinach into the broth and cook until the spinach has wilted and the noodles have cooked.
  5. Serve with a boiled egg and top the broth with some sesame seeds.

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