Recipe courtesy of Eight Noodle Shop

Pulled Pork Ramen

Save Recipe
  • Level: Advanced
  • Total: 1 day 12 hr 55 min
  • Active: 55 min
  • Yield: 1 serving
Share This Recipe

Ingredients

Ramen Broth:

2 pounds chicken bones

4 ounces kombu

4 ounces dried shittake mushrooms

2 ounces fresh ginger

2 ounces soy sauce

2 ounces rice wine vinegar

1 ounce bonito flakes

4 scallions

2 carrots

2 celery stalks

2 cloves garlic

2 tomatoes

1/2 lemon

1/2 pig foot

Braised pork butt:

Salt and pepper

1 1/2 pounds pork butt

Olive oil, for cooking

12 ounces chicken stock

2 ounces fresh ginger

2 bay leaves

2 celery stalks

2 cloves garlic

2 tomatoes

1 onion

Ramen:

6 ounces ramen noodles

Salt

1 ounce pureed pork lard 

2 ounces cooked pork belly, warm  

2 ounces bamboo shoots 

1 ounce fresh arugula 

1 ounce fresh spinach 

1/2 hard-boiled egg, optional

1 ounce diced green onions

Directions

  1. For the ramen broth: Put chicken bones, kombu, mushrooms, ginger, soy sauce, vinegar
  2. bonito flakes, scallions, carrots, celery, garlic, tomatoes, lemon and pig foot
  3. in a large stock pot. Fill with water and bring to a boil, then simmer on low heat for about 36 hours. Strain out solids.
  4. For the braised pork butt: Preheat the oven to 350 degrees F.
  5. Sprinkle salt and pepper all over the pork butt and pan sear in olive oil over high heat to brown all sides. Transfer to a baking dish and add the stock, ginger, bay leaves, celery, garlic, tomatoes and onion and bake for 2 hours 30 minutes to 3 hours.
  6. For the ramen: Cook noodles in salted boiling water to desired texture, 4 to 6 minutes. Heat 12 ounces broth in a pot. Put lard in a bowl and add hot noodles, then pour heated broth in bowl. Place pork belly and 4 ounces pork butt on top and add bamboo shoots. Top with arugula and spinach. Add hard-boiled egg if desired, and garnish with green onions.