For Tom's birthday, one of the things I bought him was a set of ramen bowls and spoons. We decided to make a Spicy Pork Ramen and it was super yummy!
This Recipe was originally from a magazine, so we just have a photocopy of the recipe. This recipe does take some day before prep for marinating, but it is definitely worth it. For this recipe, you will need:
01: In a large bowl, mix the sliced pork with 1/2 tbsp of vegetable oil and 4 tbsp of srircha. Cover the bowl and chill for up to 24 hours before cooking.
02: Heat up a wok until hot. Add the pork and cook for 5-10 minutes, until sticky and charred. Once cooked, transfer to a plate and cover with foil. Add a splash of water to the pan and scrap the sticky bits from the base before pouring over the pork.
03: Heat the remaining oil in a pan and throw in the coriander, garlic, ginger and white of the salad onions for 4-5 minutes. Stir in the sweetcorn, miso paste, stock, srircha and 1 litre of water. Add the noodles and eggs, cover and bring to the boil, simmering for 6 minutes. Remove the eggs, cool under running water, peel and halve.
04: Divide the noodles between the bowls. Pour on the broth and top with the eggs, pork, salad onion tops and coriander leaves.
This Recipe was originally from a magazine, so we just have a photocopy of the recipe. This recipe does take some day before prep for marinating, but it is definitely worth it. For this recipe, you will need:
4 Pork shoulder steaks, finely sliced
1 1/2 tbsps of vegetable oil
6 tbsp of sriracha sauce
fresh coriander
4 garlic cloves, finely sliced
40g of grated ginger
1 bunch of salad onions
can of sweetcorn
2 sachets of brown rice miso soup paste
500ml of chicken stock
2 packs of medium dried egg noodles
4 eggs
01: In a large bowl, mix the sliced pork with 1/2 tbsp of vegetable oil and 4 tbsp of srircha. Cover the bowl and chill for up to 24 hours before cooking.
02: Heat up a wok until hot. Add the pork and cook for 5-10 minutes, until sticky and charred. Once cooked, transfer to a plate and cover with foil. Add a splash of water to the pan and scrap the sticky bits from the base before pouring over the pork.
03: Heat the remaining oil in a pan and throw in the coriander, garlic, ginger and white of the salad onions for 4-5 minutes. Stir in the sweetcorn, miso paste, stock, srircha and 1 litre of water. Add the noodles and eggs, cover and bring to the boil, simmering for 6 minutes. Remove the eggs, cool under running water, peel and halve.
04: Divide the noodles between the bowls. Pour on the broth and top with the eggs, pork, salad onion tops and coriander leaves.
What have you been cooking lately?
Twitter | Instagram | Bloglovin' | Pinterest | Email
Twitter | Instagram | Bloglovin' | Pinterest | Email
This post first appeared on Lifestyle, Interiors, Food & Book Blogger - Sarah Smiles, please read the originial post: here
