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A bowl of chashu pork ramen, filled with braised pork, soba noodles, bean sprouts, peas, and bok choy, with a pair of chopsticks resting on top.
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5 from 1 vote

Chashu Pork Ramen

This chashu pork ramen will rival your local take-away spot for flavor and comfort levels. The gorgeous braising liquid is used as broth to take advantage of all the sumptuous flavors.
Prep Time45 minutes
Cook Time4 hours 45 minutes
Total Time5 hours 30 minutes
Course: Mains
Cuisine: Asian
Servings: 4 servings
Calories: 802

Ingredients

For the chashu pork

  • 1 3/4 pounds bone-in pork shoulder
  • 1/2 cup light soy sauce
  • 1 cup sake (or substitute rice wine)
  • 1 cup mirin
  • 1 cup rice wine
  • 3 1/2 tablespoons coconut sugar or 3 tablespoons granulated sugar
  • 1 thumb-size piece ginger, sliced
  • 6 to 7 about 7 oz shallots, peeled

For the noodles and vegetables

  • 9 ounces soba noodles
  • 2 cups sugar snap peas
  • 8 ounces baby bok choy

For the bowl

  • Handful bean sprouts
  • Handful pea shoots or purslane
US - Metric

Instructions

Make the chashu pork

  • Preheat the oven to 300°F (150°C).
  • In a Dutch oven or flame-proof baking dish over medium-high heat, combine the pork, soy sauce, sake, mirin, rice wine, coconut sugar, ginger, and shallots. Bring to a boil, cover, and transfer to the oven.
  • Cook until the pork is incredibly tender and shreds very easily, 4 to 4 1/2 hours.
  • Remove from the oven, uncover, and let the pork rest in the liquid until cool enough to handle.

Make the noodles and vegetables

  • Bring a large saucepan of salted water to a boil over high heat. Cook the soba noodles according to the instructions on the package.
  • While the noodles are cooking, fill a large bowl halfway with ice water. Using tongs, transfer the cooked noodles to the water. Keep the water boiling.
  • Prepare another large bowl filled halfway with ice water. Blanch the sugar snap peas and baby bok choy in the boiling water for 1 minute.
  • Using tongs or a slotted spoon, immediately plunge the vegetables into the ice water to stop the cooking process. Drain and pat dry.

Assemble the bowl

  • Remove the pork from the braising liquid and use 2 forks to shred the pork. Skim any fat from the surface of the braising liquid (or let the liquid cool, cover, and refrigerate it for up to a couple days and skim the fat before reheating).
  • Add about 1/2 cup shredded pork to each serving bowl and divvy the noodles, sugar snap peas, and baby bok choy among the bowls. Add a handful of bean sprouts and some pea shoots or purslane to each and then ladle some of the braising liquid from the pork dish into each bowl.

Nutrition

Serving: 1serving | Calories: 802kcal | Carbohydrates: 95g | Protein: 59g | Fat: 7g | Saturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 119mg | Sodium: 2253mg | Fiber: 2g | Sugar: 27g