Cheats Pork Ramen
This ramen isn't exactly anywhere near traditional! and that's okay, hopefully it doesn't offend anyone. Its flavorful, filling and comforting in many ways that a Traditional Ramen is, you will have plenty of left overs to be able to enjoy for days or even freeze the broth! and come back later for some more.
One day I’ll take you on a journey with me and we can all learn the traditional way of making it.
This Ramen is something I find I come back to regularly, and with the left over broth that I freeze it makes it so easy to be able to repeat and save money and time each time.
Ingredients
4 Eggs
Soy sauce
3 liters of vegetable stock
2 Heads of Bok choy
1 bunch of spring onion
1 bulb of fresh garlic
3 tbsp of fresh grated ginger
4 tbsp of roasted sesame seeds
Sesame seed oil
3-5 sheets of Nori, or one packet
1/4 cup of Tallow (or any animal fat)
Ramen noodles (how many is dependent on how much you think you’d eat, I recommend around 250gram for two people)
300 grams of pork belly
1 carrot
A jar of sushi ginger, or other variety that is in strip form
Directions
Put a pot of water on the stove placing all four of the eggs in, turn the heat up high and allow to cook for 7 minutes
While the eggs are cooking in another pot, pour in the stock and allow to simmer, when the timer is up for the eggs run them under cold water to rapidly cool them as they will continue to cook if left to the side.
Put in the fresh garlic and fresh ginger cut up with the skins into the pot of stock. Then a whole bunch of the Bok choy, half the spring onion bunch cut up and then two sheets or nori.
While the stock is simmer put in the animal fat, we put this into the stock as there is no fat from any of the other ingredients.
At this point, if you have any vegetable off cuts from previous meals, you can put them in here as well, but if you don’t have this that is fine. This is a cheats Ramen so it isn’t an exact to the real one.
With the sesame seed oil put in about 2 tbsp, and then about the same about with the sesame seeds. Place a lid on the pot and allow to continue to simmer for a minimum of 1 hour, if you want to go longer pour in some extra stock to ensure it doesn’t completely evaporate.
With the boiled eggs having cooled down, you are going to want to peel them all and put them in a bowl filling the bowl till the eggs are almost covered or if you don’t want to use as much soy sauce, fill it up half way and continually rotate them every 10-20 minutes until you are ready to serve.
Cook the ramen noodles, most packets will have the directions on how to correctly cook that brand.
Cut the carrot into thin sticks, and then slice up the spring onion leave this to the side as these will go on top of the Ramen.
Pull apart the Bok choy bunch and clean, leaving to the side as you will cook these in the broth on the stove and serve on the bowl of Ramen when you are ready to serve.
In a medium hot pan, place the pork belly in then sprinkling over salt and pepper, allow to simmer and cook till golden brown and flip and repeat on the other side. I put a lid on the pan and turn the heat right down to ensure it cooks all the way through.
With the stock, you are going to need to pour out the stock into a bowl with a sieve on it to catch all the large ingredients' that are not needed anymore, place the stock back into the pot and simmer.
Take the eggs out of the soy sauce and slice them in half.
Now you can plate up the meal, first begin by putting in the noodles and then the rest of the ingredients, pour over gently the stock on top, add the jarred ginger, some ripped up nori, spring onions and some sesame seeds and enjoy!