Recipe courtesy of Eight Noodle Shop
Pulled Pork Ramen
- Level: Advanced
- Yield: 1 serving
- Total: 1 day 12 hr 55 min
- Active: 55 min
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
- For the ramen broth: Put chicken bones, kombu, mushrooms, ginger, soy sauce, vinegar
- bonito flakes, scallions, carrots, celery, garlic, tomatoes, lemon and pig foot
- 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.
- For the braised pork butt: Preheat the oven to 350 degrees F.
- 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.
- 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.