HOMEMADE PORK RAMEN
Prep 20
Cook 25
250g Pasture-Raised Pork Loin Steaks
2 Garlic Clove, minced
4 tbsp Tamari
Extra Virgin Olive Oil, for cooking
1cm knob Ginger, minced
4 cups (1 Litres) Vegetable Stock/Chicken Bone Broth
2 Spring Onions, thinly sliced
1 tsp Chilli Flakes
Pinch of Black Pepper
2 Free-Range Eggs
200g Ramen Noodles
1 Bok Choy
1 Carrot, julienned
4 Shiitake mushrooms
1 tbsp Nori Flakes, sprinkled
1. Marinade pork in a bowl with one garlic clove and half the tamari for at least 20 minutes in the fridge.
2. Meanwhile, heat oil in a large saucepan, add garlic and ginger, cook until fragrant, approximately 2 minutes.
3. Add stock, tamari, spring onions, chilli flakes and a pinch of pepper to saucepan. Cover and bring to a boil, reduce to a simmer and cook for 15 minutes.
4. Separately, heat oil in a frying pan on a medium heat. Place marinated pork with any leftover liquid in frying pan and cook until tender, ensuring to flip halfway, approximately 5-7 minutes. Proceed to slice.
5. Meanwhile, in a separate saucepan, hard boil eggs to your liking (5 minutes for me!). Peel and cut in half.
6. Add the ramen noodles to broth and cook for two minutes.
7. Add boy choy, carrot and mushrooms and cook for a further 2-3 minutes or until noodles are cooked through.
8. Serve noodles and broth topped with sliced pork, boiled eggs and sprinkle with nori flakes.
ButcherCrowd is better
BETTER FOR THE FARMING & FISHING FAMILIES, THE ANIMALS, THE ENVIRONMENT AND BETTER FOR YOU. A BETTER WAY OF EATING MEAT.
SKIP, PAUSE OR CANCEL ANYTIME
