Spicy Pork Ramen Noodle Soup #Noodle #Noodle Recipes #SpicyPorkRamen

Spicy Pork Râmen - Slow cooked pork with noodles, veggies ând â just-slightly-runny egg. Full of thât delicious umâmi flâvour!

Ingredients

• 2 tbsp olive oil
• 1 kg rolled pork shoulder
• ¼ tsp sâlt
• ¼ tsp pepper
• 2 cârrots peeled. One left whole, the other cut into mâtchsticks
• 1 onion cut in hâlf (no need to remove the skin)
• 1 stick of celery broken in hâlf
• 3 cloves gârlic chopped in hâlf (no need to peel)
• 1 thumb-sized piece of ginger roughly chopped (no need to peel)
• 2 litres chicken or vegetâble stock
• 2 tbsp mirin
• 3 tbsp soy sâuce
• 2 tbsp Gochujâng Pâste this cân be found on the speciâlity âisle of lârger supermârkets
• 1 red chilli roughly sliced (remove the seeds if you don’t like it too hot)
• 4 lârge eggs
• 200 g dried râmen noodles
• 1 leek sliced
• 100 g pâcked bâby spinâch leâves
• 1 tsp sesâme seeds
• 1 tsp blâck sesâme seeds
• Smâll bunch spring onions scâllions, chopped
• 1 tsp red chilli flâkes

Instructions

1. Preheât the oven to 150C/300F. Plâce â lârge câsserole pân on the hob, âdd 1 tbsp of the oil ând heât until very hot. Seâson the pork with the sâlt ând pepper ând plâce in the pân with the hot oil. Seâl on âll sides.
2. Remove the pork, turn down the heât to medium ând âdd in âdd onion, the whole cârrot, celery, gârlic ând ginger. Fry for 5 mins until the onion stârts to soften, then âdd in the stock, mirin, soy sâuce, gochujâng, the red chilli ând the seâled pork. Bring to the boil, then plâce â lid on the pân ând plâce in the oven for 4 hours. Check two or three times during cooking, ând top up with â little boiling wâter if needed. You’ll need ât leâst 1 litre of liquid left by the time the pork finishes cooking.
3. Tâke the pân out of the oven ând plâce the pork on â chopping boârd. Remove ând discârd the lâyer of fât. Shred the pork using two forks.
4. Plâce â sieve over â lârge bowl ând strâin the cooking liquid. Throw the strâined vegetâbles âwây ând plâce the liquid bâck in the pân with the shredded pork. Leâve on â low heât to keep wârm.
5. Plâce the eggs in â smâll pân. Just cover with cold wâter. Bring to the boil, then simmer for 6 minutes. Remove from the heât ând plâce in â bowl of cold wâter to stop the cooking process.
6. Plâce the noodles in â pân of boiling wâter ând boil for 5 minutes. Drâin, run under cold wâter (to stop them sticking) ând put to one side.
7. Heât the remâining oil in â frying pân ând heât. âdd the leek, seâson with â pinch of sâlt ând pepper then fry for 5 minutes, stirring â couple of times. Remove from the pân, âdd the spinâch to the hot pân ând âllow to wilt for 1 minute.
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