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Spicy Pulled Pork Ramen.
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Spicy Pulled Pork Ramen.

Whether you're entertaining or relaxing, this recipe hits the spot.

Total Time
30 mins
Servings: 4 appropriately, 2 obnoxiously
Course: Main Course
Cuisine: Japanese

Ingredients

  • 10 to 12 ounces pork shoulder I used leftovers from THIS recipe, pulled
  • 2 tablespoons butter unsalted
  • 12 ounces shiitake mushrooms
  • 2 garlic minced, cloves
  • 5 cups chicken stock or veg stock, or even beef stock!, low-sodium
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 2 ramen noodles seasoning packets removed, blocks dried
  • 4 scallion sliced
  • 1 cucumber thinly sliced (I like to use a mandolin for this, seedless
  • 2 egg or 4 eggs, soft boiled or poached
  • 2 tablespoons chili garlic paste
  • 2 teaspoons black sesame seeds
  • 2 teaspoons sesame oil toasted

Instructions

    Cup of Yum
  1. First, if you want to cook pork specifically for this recipe, I recommend this oven roasted version or this slow cooker version.
  2. Heat a large skillet over medium heat and add the butter. Once melted, add the mushrooms and garlic and toss. Cook until the mushrooms are soft and juicy, about 5 minutes. Set aside.
  3. While the mushrooms are cooking, bring the stock to a simmer. Stir in the soy sauce and hoisin sauce. Cook your eggs too! I like to soft boil mine – but poaching is good too.
  4. Place the ramen blocks in two large bowls. Add the pork, scallions and a few cucumber slices to each bowl. Pour the stock over both blocks evenly and let sit for 2 to 3 minutes before stirring. Add mushrooms to each bowl and stir in a few more cucumber slices. At this point you could separate into two more bowls if you want 4 servings. Stir in the chili garlic paste (I do about a tablespoon per bowl for SPICY!) and add your egg and nori sheets. Sprinkle with sesame seeds and drizzle with toasted sesame oil. Serve immediately.