Slow Cooked Pork Ramen
Servings Prep Time
6serves 20minutes
Cook Time
240minutes
Servings Prep Time
6serves 20minutes
Cook Time
240minutes
Ingredients
  • 1000grams boneless pork shoulder, trimmed
  • 1tsp salt
  • 2litres liquid chicken stock, salt reduced(2000 mls)
  • 1 1 brown onion, halved(100 grams)
  • 3medium carrots (210 grams)
  • 6cloves garlic(18 grams)
  • 1tbsp fresh ginger(16 grams)
  • 2small red chilli(20 grams)
  • 3tsp mirin(15 mls)
  • 3tbsp soy sauce, salt reduced (60 mls)
  • 3 free-range eggs, boiled & peeled(150 grams)
  • 300grams fat free ramen noodles
  • 8cups baby spinach(240 grams)
  • 1tbsp black or white sesame seeds(16 grams)
  • 2 spring onion, sliced(30 grams)
Instructions
  1. Preheat oven to 160C.
  2. Place the pork into a large heavy based casserole dish that has a lid.
  3. Add the salt, stock, onion, 1 whole carrot, ginger, chili, mirin and soy sauce. Bring it to the boil and then cover with lid and place into the oven for 4 hours. Ensure that you check the pork throughout the cooking time and add more water if it has less than half left.
  4. When the pork is nearing the end of cooking time, cook noodles as per packet instructions and divide between 6 bowls.
  5. Slice eggs in half and cut spare carrot into matchsticks.
  6. Divide spinach and carrot between bowls and add half of an egg to each.
  7. Add shredded pork and broth and top with sesame seeds and spring onion to garnish.
Recipe Notes

390 calories per serve.

Print Recipe
Slow Cooked Pork Ramen
Course Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 240 minutes
Servings
serves
Ingredients
  • 1000 grams boneless pork shoulder, trimmed
  • 1 tsp salt
  • 2 litres liquid chicken stock, salt reduced (2000 mls)
  • 1 1 brown onion, halved (100 grams)
  • 3 medium carrots (210 grams)
  • 6 cloves garlic (18 grams)
  • 1 tbsp fresh ginger (16 grams)
  • 2 small red chilli (20 grams)
  • 3 tsp mirin (15 mls)
  • 3 tbsp soy sauce, salt reduced (60 mls)
  • 3 free-range eggs, boiled & peeled (150 grams)
  • 300 grams fat free ramen noodles
  • 8 cups baby spinach (240 grams)
  • 1 tbsp black or white sesame seeds (16 grams)
  • 2 spring onion, sliced (30 grams)
Course Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 240 minutes
Servings
serves
Ingredients
  • 1000 grams boneless pork shoulder, trimmed
  • 1 tsp salt
  • 2 litres liquid chicken stock, salt reduced (2000 mls)
  • 1 1 brown onion, halved (100 grams)
  • 3 medium carrots (210 grams)
  • 6 cloves garlic (18 grams)
  • 1 tbsp fresh ginger (16 grams)
  • 2 small red chilli (20 grams)
  • 3 tsp mirin (15 mls)
  • 3 tbsp soy sauce, salt reduced (60 mls)
  • 3 free-range eggs, boiled & peeled (150 grams)
  • 300 grams fat free ramen noodles
  • 8 cups baby spinach (240 grams)
  • 1 tbsp black or white sesame seeds (16 grams)
  • 2 spring onion, sliced (30 grams)
Instructions
  1. Preheat oven to 160C.
  2. Place the pork into a large heavy based casserole dish that has a lid.
  3. Add the salt, stock, onion, 1 whole carrot, ginger, chili, mirin and soy sauce. Bring it to the boil and then cover with lid and place into the oven for 4 hours. Ensure that you check the pork throughout the cooking time and add more water if it has less than half left.
  4. When the pork is nearing the end of cooking time, cook noodles as per packet instructions and divide between 6 bowls.
  5. Slice eggs in half and cut spare carrot into matchsticks.
  6. Divide spinach and carrot between bowls and add half of an egg to each.
  7. Add shredded pork and broth and top with sesame seeds and spring onion to garnish.
Recipe Notes

390 calories per serve.