Spicy Pork Ramen
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.
Prep time: 15 minutes
Cook time: 2 hours
Calories per serving: 675
- Preheat oven to 350. Using a Dutch oven or a metal stock pot with a metal lid, heat the pan until very hot.
- Season pork with salt and pepper. Add canola oil to the hot pan and sear pork shoulder on all sides until the meat starts to brown.
- Pour two containers of 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.
- Bring the pot to a boil and then place a lid on the pot and bake in the oven for 1.5-2 hours until pork reaches an internal temperature of 145F.
- In a separate saucepan, cover raw eggs with water. Bring to a boil then simmer for 5 minutes. Remove eggs and place into ice water.
- After two hours, carefully remove the pot with pork from the oven. Using tongs, place the pork shoulder on a cutting board and shred the pork with two forks. Remove any excess fat as you see fit.
- Using a sieve, strain broth. Pour broth back into the pot and keep on low heat. Add shredded pork and sliced kale to hot broth and stir until kale turns bright green.
- Boil ramen in a separate saucepan. Once noodles are tender, strain and rinse them with cold water to prevent the noodles from sticking together.
- Slice carrots, radish, cilantro, green onions, and the rest of the jalapeño.
- When you're ready to eat, add noodles, broth, kale, shredded pork, and top with sliced jalapeño, carrot, radish, and green onions. Serve!