Pork Ramen
Enjoy the deep umami of pork.
60 minutes+
714kcal
2.4g
- Nutrition facts are for one serving.
- Prepare the braised pork and soy sauce eggs a day before.
- Time required to marinate the pork and eggs are not included in the cooking time.
Ingredients(Servings: 2)
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Feel free to prepare a large portion of braised pork and soy sauce eggs. These both can be kept in a refrigerator for 4-5 days. The braised pork can also be sliced thinly and enjoyed with mustard or in sandwiches.
Directions
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Place the pork shoulder into a small pot, cover completely with water (1 to 1.2 liters or about 0.3 gallons) and place over medium heat. Once boiling gently remove any scum that forms and boil over low heat for up to 40 minutes. Turn off the heat and leave to cool down.
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In a separate pot place the ingredients from (A) and bring these to a boil, then allow to cool. Place the mixture into a storage-use plastic bag and add in the pork shoulder from (1) after removing excess cooking liquids. Remove the air from the bag, seal it off and leave overnight to marinate in a refrigerator. Once sufficiently cooled, store the pork cooking liquids in the refrigerator also.
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Remove shells from the boiled eggs, place these and the ingredients from (B) into a storage-use plastic bag and remove the air. Seal off the bag and marinate these for half a day in a refrigerator to prepare soy sauce eggs.
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Prepare the ramen. Into a pot place 800 ml (27.1 fl. oz.) of the pork cooking liquid, all the pork marinade and the cabbage leaves chopped into easy-to-eat pieces. Bring the mixture to a boil. Add in a large dash of pepper to adjust the flavor. When the flavor is too salty add in water and when the flavor is too watery add soy sauce to prepare the soup.
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In a separate pot boil water to cook the noodles. Pour the soup from (4) into bowls, add in the boiled noodles and cabbage and then top with the braised pork cut into easy-to-eat pieces and the soy sauce eggs from step (3).
Cooking Basics
Cabbage - bite-size pieces
Separate the leaves, remove the core, cut the leaves in half lengthwise, and then stack. Cut into 3 cm (1.2 in.) wide strips, then cut into 3 cm (1.2 in.) wide squares.
- Recipe Junko Ueda
- Styling Misa Nishizaki
- Photo Taku Kimura
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