Porc Shoulder Ramen
Serves: 4-6 | Prep Time: 30 minutes | Cooking Time: 4 hours
The porc shoulder is cooked slowly, producing a delicious broth packed with flavour – a great recipe for slow cookers or simply on the hob.
- 1kg porc shoulder joint
- 1 tbsp oil
- 1 tbsp sesame oil
For the broth:
- 2 litres chicken or vegetable stock
- 1 large onion, cut into wedges
- 2 carrots, roughly sliced
- 1 stick celery, roughly chopped
- 3 cloves garlic, sliced
- 1 red chilli, halved
- 3cm piece root ginger, roughly chopped
- 4 tbsp reduced salt light soy sauce
- 250g pack ramen noodles, cooked as instructed on pack
- vegetables, choose from: spinach or pak choi, carrots cut into thin matchsticks, thinly chopped spring onions, beansprouts, chopped bamboo shoots, leeks
- semi soft boiled egg
- sesame seeds, toasted
- thinly sliced red chilli or chilli flakes
- Season the porc shoulder with salt and pepper. Heat the oil in a frying pan and sear the meat until browned. Place in large pan or if you have one, a slow cooker.
- Add the broth ingredients, bring to the boil and simmer gently for 3-4 hours in a pan (or 6 hours on low in a slow cooker).
- When the porc is cooked through and tender, remove from the broth and allow to cool slightly before pulling apart into smaller pieces. Directly before serving fry the porc pieces in 1 tbsp sesame oil to crisp up slightly.
- Strain the broth to remove any solids (the liquid can be topped up with chicken or vegetable stock if required).
- To serve, place the cooked noodles in bowls, ladle over the hot broth and porc pieces and top with vegetables of your choice. Finally, sprinkle with toasted sesame seeds and red chilli.