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You’ve asked for my ramen recipe so I’ve finally put pen to paper (more like fingers to the keyboard) and ready to share my recipe.  I’ve read dozens of recipes for ramen and watched youtube videos, so this is a mishmash of techniques and flavorings.  Then I started experimenting.  I use the same cut of pork that I do for pulled pork sandwiches, lots of fat to meat ratio (pork shoulder/pork butt/boston butt).  The cut requires a long cooking time at a low temp in the oven, then straining out the fat and onions, then flavoring the broth. Fresh ramen noodles makes a world of difference, so don’t go through the process of making the broth, if you are going to use instant noodles, but in a pinch, its better than nothing.

Equipment:  Dutch oven, fine mesh strainer, fat separator, stainless steel nesting bowls, ramen bowls, soy sauce, mirin, fresh ramen noodles

Cut 2 medium onions into quarters and saute in heavy bottom pan (large enough to hold 8-10 cups of liquid)
Peel and cut 2 medium onions into quarters and sauté in heavy bottom pot on med-high until the onions get a little color.  The pot should be large enough to hold 10-12 cups of liquid
Trim the fat cap off the pork shoulder and add to the pot, move the onions around to make room
Trim the fat cap off the pork shoulder or have your butcher do it.  Season with salt and pepper (season liberally) and add to the pot, move the onions around to make room
Add enough water to cover the pork and bring to a boil, cook in a 350 deg oven 4 hours until the meat is falls apart tender (1 hour to each pound)
Add enough water to cover the pork and bring to a boil, cook in a 300 deg oven 4-5 hours until the meat is falls apart tender (about 1 hour to each pound)
Remove the pork and once cool enough to handle, slice
Remove the pork and once cool enough to handle, slice
Strain the onions from the liquid in a fine mesh strainer
Strain the onions from the liquid in a fine mesh strainer to a container big enough to hold the liquid
Using a fat separator, remove the fat from the liquid
Using a fat separator, remove the fat from the liquid, if you don’t have a fat separator, you can use a gallon zip lock bag (google – fat separator using zip lock bag)
Add dried shiitake mushrooms and more water to bring to a boil and simmer for 30 minutes
Add dried shiitake mushrooms and more water.  Bring to a boil and simmer for 30 minutes
Season ramen broth the soy, moron, sugar and salt to taste. You want it to be a little salty as you will be adding unsalted noodles
Season ramen broth the soy, mirin, sugar and salt to taste. You want to over season the broth as you will be adding unsalted noodles
Cook fresh ramen noodles per instructions on the package, rinse well.
Cook fresh ramen noodles per instructions on the package, rinse well.
Laddle broth into bowl, add cook noodles, hard boiled egg, scallions and sliced pork, Enjoy!
Laddle broth into bowl, add cook noodles, hard boiled egg, scallions and sliced pork, Enjoy!

Homemade Pork Ramen
 
Prep time
Cook time
Total time
 
This is a soy based pork broth, you can use beef, chicken or vegetables
Author:
Serves: 8 servings
Ingredients
  • For the Pork broth
  • 3-4 lb pork shoulder
  • 2-3 med onions
  • 6-8 dried shitake mushrooms (without sulfites)
  • soy sauce
  • mirin
  • sugar
  • water
  • salt
  • pepper
  • For the Ramen noodles
  • 1 pkg fresh ramen noodles
  • Optional:
  • sliced scallions
  • hard boiled eggs
Instructions
  1. Heat oven to 300.
  2. Let pork come to room temp and liberally season with salt and pepper
  3. In a heavy bottom pot, add peeled quartered onions and cook until browned
  4. Add pork and cover with water
  5. Cook pork 4-5 hours, until it easily pulls apart
  6. Let the cooked pork cool on a plate
  7. Strain out the onions and get as much of the liquid as possible
  8. Pour the liquid into a fat separator, discard the fat and return the pork broth to the pot and add 2-4 cups of water
  9. Add soy, miring, salt and sugar to taste
  10. Cook ramen noodles as instructed on the package
  11. Laddle 1 cup or more of seasoned broth into a bowl, add cooked ramen noodles and top with sliced pork, scallions, sliced onions, and hard boiled egg

 

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