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.
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
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