Easiest Way to Make Award-winning Pork ramen

Hey everyone, it's me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, How to Make Favorite Pork ramen. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pork ramen, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork ramen delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork ramen is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pork ramen estimated approx 5 hours.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Pork ramen using 18 ingredients and 7 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Pork ramen:

1. 2 tbsp olive oil
2. 2.2 lbs (1 kg) rolled pork shoulder
3. 1/4 tsp salt
4. 1/4 tsp pepper
5. 8 1/2 cups (2 litres) chicken or vegetable stock
6. 1 onion
7. 2 carrots
8. 1 stick celery
9. 3 cloves garlic
10. 1 thumb-sized piece of ginger
11. 2 tbsp mirin
12. 3 tbsp soy sauce
13. 2 tbsp Gochujang Paste
14. 1 red chilli
15. 4 large eggs
16. 7 oz (200 g) dried ramen noodles
17. 3 packed cups (100g) baby spinach leaves
18. 1 tsp sesame seeds

Steps to make to make Pork ramen

1. Place a large casserole pan on the hob, add 1 tbsp of the oil and heat until very hot.
2. Season the pork with the salt and pepper and place in the pan with the hot oil. Seal on all sides.
3. Pour the stock over the pork.
4. Add in the onion, the whole carrot, celery, garlic and ginger.
5. Now add the mirin, soy sauce, gochujang and the red chilli. Bring to the boil, then place a lid on the pan and simmer for 4 hours NOTE: Check two or three times during cooking, and top up with a little boiling water if needed. You’ll need at least 1 litre of liquid left by the time the pork finishes cooking.
6. Place the pork on a chopping board. Remove and discard the layer of fat. Shred the pork using two forks.
7. Place a sieve over a large bowl and strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pan with the shredded pork. Leave on a low heat to keep warm.

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