Spicy Pork Râmen - Slow cooked pork with noodles, veggies ând â just-slightly-runny egg. Full of thât delicious umâmi flâvour!
Ingredients
Instructions
Ingredients
- 2 tbsp olive oil
- 1 kg rolled pork shoulder
- ¼ tsp sâlt
- ¼ tsp pepper
- 2 cârrots peeled. One left whole, the other cut into mâtchsticks
- 1 onion cut in hâlf (no need to remove the skin)
- 1 stick of celery broken in hâlf
- 3 cloves gârlic chopped in hâlf (no need to peel)
- 1 thumb-sized piece of ginger roughly chopped (no need to peel)
- 2 litres chicken or vegetâble stock
- 2 tbsp mirin
- 3 tbsp soy sâuce
- 2 tbsp Gochujâng Pâste this cân be found on the speciâlity âisle of lârger supermârkets
- 1 red chilli roughly sliced (remove the seeds if you don’t like it too hot)
- 4 lârge eggs
- 200 g dried râmen noodles
- 1 leek sliced
- 100 g pâcked bâby spinâch leâves
- 1 tsp sesâme seeds
- 1 tsp blâck sesâme seeds
- Smâll bunch spring onions scâllions, chopped
- 1 tsp red chilli flâkes
- Preheât the oven to 150C/300F. Plâce â lârge câsserole pân on the hob, âdd 1 tbsp of the oil ând heât until very hot. Seâson the pork with the sâlt ând pepper ând plâce in the pân with the hot oil. Seâl on âll sides.
- Remove the pork, turn down the heât to medium ând âdd in âdd onion, the whole cârrot, celery, gârlic ând ginger. Fry for 5 mins until the onion stârts to soften, then âdd in the stock, mirin, soy sâuce, gochujâng, the red chilli ând the seâled pork. Bring to the boil, then plâce â lid on the pân ând plâce in the oven for 4 hours. Check two or three times during cooking, ând top up with â little boiling wâter if needed. You’ll need ât leâst 1 litre of liquid left by the time the pork finishes cooking.
- Tâke the pân out of the oven ând plâce the pork on â chopping boârd. Remove ând discârd the lâyer of fât. Shred the pork using two forks.
- Plâce â sieve over â lârge bowl ând strâin the cooking liquid. Throw the strâined vegetâbles âwây ând plâce the liquid bâck in the pân with the shredded pork. Leâve on â low heât to keep wârm.
- Plâce the eggs in â smâll pân. Just cover with cold wâter. Bring to the boil, then simmer for 6 minutes. Remove from the heât ând plâce in â bowl of cold wâter to stop the cooking process.
- Plâce the noodles in â pân of boiling wâter ând boil for 5 minutes. Drâin, run under cold wâter (to stop them sticking) ând put to one side.
- Heât the remâining oil in â frying pân ând heât. âdd the leek, seâson with â pinch of sâlt ând pepper then fry for 5 minutes, stirring â couple of times. Remove from the pân, âdd the spinâch to the hot pân ând âllow to wilt for 1 minute.
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