Spicy Pork Ramen Noodle Soup

By Kitchen Sanctuary · 150 min

Ingredients

Instructions

1. Preheat the oven to 150°C (300°F, fan setting). Heat 1 tbsp of the olive oil in a large casserole pan on the hob until very hot.
2. Season the pork with the salt and pepper, then sear it in the hot oil on all sides.
3. Pour in the stock, then add the onion, the whole carrot, celery, garlic, and ginger.
4. Add the mirin, soy sauce, gochujang, and red chilli. Bring to the boil, cover with a lid, and cook in the oven for 4 hours, checking two or three times and topping up with a little boiling water if needed. At least 1 litre of liquid should remain when the pork is done.
5. Remove the pork, discard the fat layer, and shred the meat with two forks.
6. Strain the cooking liquid into a large bowl, discard the vegetables, and return the liquid and shredded pork to the pan. Keep warm on low heat.
7. Put the eggs in a small pan, cover with cold water, bring to the boil, and simmer for 6 minutes. Transfer the eggs to cold water to stop cooking, then peel and halve them.
8. If using dried noodles, boil them in water for 5 minutes, drain, rinse under cold water, and set aside.
9. Heat the remaining oil in a frying pan. Add the leek with a pinch of salt and pepper and fry for 5 minutes, stirring a couple of times.
10. Push the leek to one side, add the spinach, and let it wilt for 1 minute.
11. Divide the noodles between four bowls. Top with the hot broth, shredded pork, leek, spinach, and carrot matchsticks, then add 2 egg halves to each bowl.
12. Garnish with spring onions, white and black sesame seeds, and chilli flakes.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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