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
Ingredients
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
Ramen
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
Method
- 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.
- 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.
- 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.
- 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.
- Serve with a boiled egg and top the broth with some sesame seeds.
