This spicy ramen is perfect to make on a cold weekend. This recipe walks you through how to slow cook local pork shoulder, how to prepare tasty ramen broth, and what local winter vegetables go great with black forbidden rice ramen noodles.
What you need for Spicy Pork Ramen:
2 T. organic canola oil
1-2lbs local pork shoulder roast from Central Lean
1/2 tsp salt
1 tsp black pepper
2 containers (8 cups) Field Day Vegetable Broth
1 cup water
1 inch piece fresh ginger, thickly sliced
4 cloves organic garlic, peeled and left whole
4 small carrots, two left whole for broth, other two sliced julienne for ramen garnish
1 bundle local & organic green onions from PrairiErth Farm, green tops sliced thinly for garnish, white bottoms sliced in half for broth
2 T. mirin (or other rice vinegar)
3 T. soy sauce
2 T. gochujang paste
1 jalapeño, half left for broth, other half thinly sliced for garnish
1 bunch local & organic green kale from PrairiErth Farm, thinly sliced
3 packages Lotus Foods Forbidden Rice Ramen
4 eggs, soft boiled
1/4 bunch organic cilantro, chopped for garnish
1) Preheat oven to 350. Using a dutch oven or a metal stock pot with a metal lid, heat pan until very hot.
2) Season pork with salt and pepper. Add canola oil to hot pan and sear pork shoulder on all sides until meat starts to brown.
3) Pour two containers veggie broth, water, ginger chunks, whole garlic cloves, two whole carrots, half jalapeño, mirin, soy sauce, Gochujang paste, and the white bottoms of green onions.
4) Bring pot to a boil and then place a lid on the pot and bake in oven for 1.5-2 hours and pork reaches an internal tempertature of 145F.
5) In a separate sauce pan, cover raw eggs with water. Bring to a boil then simmer for 5 minutes. Remove eggs and place into ice water.
6) After two hours, carefully remove the pot with pork from oven. Using tongs, place the pork shoulder on a cutting board and shred the pork with two forks. Remove an excess fat as you see fit.
7) Using a sieve, strain broth. Pour broth back into pot and keep on low heat. Add shredded pork and sliced kale to hot broth and stir until kale turns bright green.
8) Boil ramen in separate sauce pan. Once noodles are tender, strain and rinse them with cold water to prevent the noodles from sticking together.
9) Slice carrots, radish, cilantro, green onions, and the rest of the jalapeño.
10) When you're ready to eat, add noodles, broth, kale, shredded pork, and top with sliced jalapeño, carrot, radish, and green onions. Serve!