Spicy Pork Ramen (Pork Loco Moco Mazemen)
User Reviews
5.0
21 reviews
Excellent
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Servings
4 servings
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Course
Main Course, Lunch, Dinner, Others
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Cuisine
Asian
Spicy Pork Ramen (Pork Loco Moco Mazemen)
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If you enjoy pork ramen, you will LOVE this mazemen ramen dish! Spicy Pork Ramen Noodles topped with a Furikake seasoned soft boiled egg will gourmet up your Ramen noodles effortlessly!
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Ingredients
For the Pork
- 1 lb pork meat only no bones, mince is fine, I used meat from country style ribs, but you can use chops as well
- ¼ -½ tsp cayenne pepper if you like it spicy, you can add more - I added about 1 tsp
- 2 tbsp shoyu
- 2 tsp grated ginger
- 2 tsp minced garlic about 2 cloves
- 55 g / 2 ounces of finely diced white onion
- 2 tsp sesame oil
- 1 tsp white sugar
Pork Broth
- 2 1/2 cups of good quality pork stock I used homemade
- 2 spring onions - whole optional
- 1 inch cube of ginger
- 3 garlic cloves optional
- 3 tbsp unflavoured oil
- 4 tbsp flour
- 3 tbsp shoyu
- 3 tbsp mirin
- ½ - 1 tbsp chilli flakes optional
For the Furikake sesaoned soft boiled egg
- 4 large eggs
- 1 egg white lightly whisked (optional)
- 3 tbsp corn flour optional
- 1 tbsp regular Furikake seasoning optional
To serve
- 4 packets plain Ramen noodles cooked according to packet instructions
- 6 tbsp fried shallots
- Furikake
- chopped spring onions
Instructions
- Finely chop the pork. Mix the chopped (or minced) pork with the rest of the ingredients of the marinade. Cover and let it marinate for at least 2 hours in the fridge.
- Bring 1 pot of water to a boil on high heat.
- Reduce the heat to a simmer and gently lower the eggs into the water (water level should be up to about an inch above the eggs). Increase the heat to medium and cover the pot and set the timer for 5 ½ minutes. Prepare an ice bath.
- When the timer goes off, drain the eggs and dunk them in the ice bath, until they cool. Gently peel the eggs under cool running water. The running water will help loosen the egg shell from the egg. Set aside until you have the Ramen broth ready.
For the Gravy/Sauce
- Optional step - to make the broth more flavourful (especially if you're using store bought). Combine the pork stock with the spring onions, ginger and garlic and simmer for about 30-40 minutes uncovered. Drain and reserve 2 cups of the stock.
- In a saucepan, heat the oil. Add the flour and whisk until you have a smooth slurry. Keep cooking till the flour starts to turn light brown in colour.
- Add 2 cups of the stock, along with the shoyu, mirin and chilli flakes to the flour mix. Whisk or mix continuously until it starts to thicken. Set aside.
Spicy Pork -
- In a nonstick pan, heat a little oil and add the marinated pork meat. Stir fry for a few minutes until the pork pieces brown, and just start to become crispy. This can take 5-10 minutes depending on whether you will be using minced pork or finely chopped pork. Drain any excess oil and set aside, and wipe the nonstick pan to fry the egg.
Optional step - if you'd like to season the egg with furikake.
- Heat a small amount of oil in the nonstick pan . Combine the cornflour and furikake in a small dish. Lightly cover the soft boiled egg in the egg white and carefully roll it in the cornflour/ furikake mix. Fry the eggs in the pan, a little on each side until they just start to brown. Set aside.
To Serve
- Place cooked ramen noodles in four bowls. and pour gravy/sauce equally over the ramen noodles.
- Top it with the pork, furikake egg, an extra sprinkling of furikake, fried shallots, and chopped spring onions.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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