Chashu Pork Ramen

Japenese noodle soup, otherwise known as Ramen, has grown in popularity in the UK over recent years, with any number of bars opening up across the country. It’s easy to see why. It’s a simple and easy dish to make, and like many noodle dishes, super versatile. Once you’ve got a core recipe in your arsenal, you can make it with almost any ingredients that you have to hand.

This version is one of the most popular, served with slices of the Japanese version of Char Siu pork, soft boiled eggs, and plenty of spicy and flavoursome broth.

Chashu Pork Ramen

Chashu Pork Ramen

Full of intense flavours, filling yet refreshing, ramen can be as complex or as simple as you want it to be. This version couples the basics with a Japanese version of Char Siu for outstanding results.
5 from 1 vote
Print Recipe
Prep Time 30 mins
Cook Time 3 hrs
Chill Time 1 hr
Total Time 4 hrs 30 mins
Course Main Course, Soup
Cuisine Asian, Japanese
Servings 4 people
Calories 1380 kcal

Equipment

  • Deep Roasting Pan to just fit the pork
  • Large Saucepans
  • Large Serving Bowls
  • Frying Pan

Ingredients
  

Chashu Pork

  • 600 g Pork Loin skin removed
  • 1 small Onion peeled and sliced
  • 3 cloves Garlic peeled and sliced
  • 4 cm Ginger peeled and sliced
  • 175 ml Dark Soy Sauce
  • 3 tbsp Mirin
  • 3 tbsp Teriyaki Sauce
  • 2 tbsp Granulated Sugar

Stock

  • 1 pot Chicken Stockpot
  • 1 cube Ham Stock Cube
  • 1 small Onion peeled and sliced
  • 2 cm Ginger peeled and sliced
  • 4 tbsp Miso Paste

Ramen

  • 700 g Ramen Noodles
  • 4 large Eggs
  • 1 tbsp Olive Oil
  • 400 g Shiitake Mushrooms sliced
  • 2 cloves Garlic peeled and sliced
  • 1 large Carrot peeled and cut into matchsticks
  • 70 g Green Beans trimmed
  • 200 g Choi Sum trimmed and chopped, use sprouting or broccoli needed
  • 4 piece Spring Onion roughly chopped
  • 1 whole Red Chili finely sliced
  • 30 g Dried Seaweed Flakes
  • 30 g Sesame Seeds
  • 1 bunch Coriander finely chopped
  • 2 tbsp Toasted Sesame Oil

Instructions
 

  • Preheat the oven to 140C, 120C fan, gas mark 1
  • Place the pork into the deep-sided roasting pan along with the onion, garlic and ginger. Mix together the soy sauce, the mirin, the teriyaki sauce, and the sugar, then pour over the pork. Cover loosely with foil, then cook in the oven for 2.5 hours, turning once. Allow to cool for 1 hour. Drain and retain the sauce.
    1 small Onion, 3 cloves Garlic, 4 cm Ginger, 175 ml Dark Soy Sauce, 3 tbsp Mirin, 3 tbsp Teriyaki Sauce, 2 tbsp Granulated Sugar
  • In a large saucepan, mix the stocks together with 2.5 litres of cold water. Add the onion and ginger, then over a medium heat bring to the boil. Simmer for 20 minutes. Allow to cool for 20 minutes, then sieve and mix in the miso paste.
    1 pot Chicken Stockpot, 1 cube Ham Stock Cube, 1 small Onion, 2 cm Ginger, 4 tbsp Miso Paste
  • Cook the noodles according to the instructions on the packet, typically 6-8 minutes in boiling water. Drain, then wash in cold water, then add a splash of sesame oil and mix well to prevent sticking.
    700 g Ramen Noodles
  • Fill a saucepan with cold water, and bring to the boil. Tap the eggs on the the rounded bottom to slightly crack the shell, then add to the water and cook for 6 minutes. Run them under cold water until chilled, then peel them ready to serve.
    4 large Eggs
  • Place the stock over a low heat to come back to the boil
  • Heat the olive oil over a medium heat, then fry the mushrooms for a couple of minutes until starting to colour and shrink. Add the garlic, carrots, green beans and Choi Sum, and toss to cover in oil. Fry for another couple of minutes, then add a ladle of stock into the pan to steam the vegetables for a couple of minutes.
    1 tbsp Olive Oil, 400 g Shiitake Mushrooms, 2 cloves Garlic, 1 large Carrot, 70 g Green Beans, 200 g Choi Sum
  • Divide the noodles between four large serving bowls. Using a slotted spoon, divide the vegetables from the frying pan between the bowls as well, then the spring onions.
    4 piece Spring Onion
  • The pork should still be warm, slice into 1cm slices, arranging a couple of slices on each bowl. Cut the eggs in half, then arrange these across the bowls as well.
  • Divide the stock between the bowls, and then garnish with the chili, seaweed, sesame seeds and coriander. Drizzle over a little sesame oil and a spoon or two of the pork sauce.
    1 whole Red Chili, 30 g Dried Seaweed Flakes, 30 g Sesame Seeds, 1 bunch Coriander, 2 tbsp Toasted Sesame Oil

Nutrition

Nutrition Facts
Chashu Pork Ramen
Amount per Serving
Calories
1380
% Daily Value*
Fat
 
54
g
83
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
23
g
Cholesterol
 
281
mg
94
%
Sodium
 
7736
mg
336
%
Potassium
 
1723
mg
49
%
Carbohydrates
 
153
g
51
%
Fiber
 
11
g
46
%
Sugar
 
22
g
24
%
Protein
 
72
g
144
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
1380
Keyword fakeaway, one-pot, pork
Tried this recipe?Mention @ColyfordB or tag #colyfordbutchers!
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