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Serves
US | Metric
Ingredients
For the Pork Shoulder
  • 1.5 kg Pork Shoulder Joint
  • 100 ml Soy Sauce
  • 100 Mirin
  • 2 tbsps Fish Sauce
  • 2 tbsps Kicap Manis
  • 1 tsp Chilli Flakes
  • 1 tsp Sesame Oil
  • 200 ml Water
For the Ramen Broth
  • 4 Garlic cloves, thinly sliced
  • 2 cm Knob of Ginger, thinly sliced
  • 3 Large red chillis, thinly sliced
  • 2 Lemongrass stalks, bruised and finely chopped
  • 3 Spring Onions, thinly sliced
  • 1.5 litre Chicken/Veg stock
  • 2 Packs Udon Noodles
  • 1 Handful Fresh Spinach
  • 100 g Raw Prawns, thawed if frozen
  • 1 Handful Beansprouts
  • 1 Splash Soy Sauce
  • 1 Splash Sesame Oil
  • 2 Eggs, soft boiled
  • Sliced Chilli, for garnish
  • Chopped Coriander, for garnish
  • 1 tsp Sesame Seeds, for garnish
Pork and Prawn Spicy Ramen Pork and Prawn Spicy Ramen

Pork and Prawn Spicy Ramen

Now this recipes requires roasting the pork shoulder the night before and refrigerating. Don't be put off! This is totally worth the wait and the spicy broth is super quick to make! A big bowl of noodle soup with juicy roasted pork and a runny egg...lovely fragrant comfort food and completely acceptable to slurp!

Prep 20 minutes
Total 12 hours

The Day Before:


Heat oven to 160℃


In a bowl, mix together all of the ingredients for the pork shoulder, place the pork in a roasting tray and pour the mixture all over. Cover everything tightly with foil and place in the oven for 3 hours, take out halfway and baste with the juices; if it is looking a little dry add a splash more water. After 3 hours, take out and place the pork on a wooden board to cool, retain the broth in a separate bowl. Once the pork is cool enough to handle, wrap tightly in clingfilm and place in the fridge overnight. This will help the pork keep its shape when you slice it up the following day.


The next day when you are about to cook the ramen, simmer the sliced garlic, chilli, lemongrass and ginger in the stock until the aromatics smell fragrant. Remember the pork juices you retained the day before? Add a couple of spoonfuls into the stock as well - this richens the broth up and adds some porky flavour. Bring to a very gentle simmer and add the noodles, prawns, spinach and beansprouts, these will take approx 3 minutes to cook. At this stage, take the pork from the fridge, unwrap and carve into very thin slices - chilling it overnight makes it easier to slice thinly, add the pork to the broth and heat through for 5mins. Add a splash of soya sauce and sesame oil to help season and you are ready to serve!


Into a bowl, add a couple of ladles of broth and veggies, then with tongs drop in the noodles and finish with the slices of pork and a few prawns. Cut the boiled eggs in half and place on top then garnish with a few extra sliced chillis, coriander and the sesame seeds. Serve immediately whilst still piping hot!

Pork and Prawn Spicy Ramen Pork and Prawn Spicy Ramen

Pork and Prawn Spicy Ramen

Now this recipes requires roasting the pork shoulder the night before and refrigerating. Don't be put off! This is totally worth the wait and the spicy broth is super quick to make! A big bowl of noodle soup with juicy roasted pork and a runny egg...lovely fragrant comfort food and completely acceptable to slurp!

favorite
print
like
Prep 20 minutes
Total 12 hours
Serves
US | Metric
Ingredients
For the Pork Shoulder
  • 1.5 kg Pork Shoulder Joint
  • 100 ml Soy Sauce
  • 100 Mirin
  • 2 tbsps Fish Sauce
  • 2 tbsps Kicap Manis
  • 1 tsp Chilli Flakes
  • 1 tsp Sesame Oil
  • 200 ml Water
For the Ramen Broth
  • 4 Garlic cloves, thinly sliced
  • 2 cm Knob of Ginger, thinly sliced
  • 3 Large red chillis, thinly sliced
  • 2 Lemongrass stalks, bruised and finely chopped
  • 3 Spring Onions, thinly sliced
  • 1.5 litre Chicken/Veg stock
  • 2 Packs Udon Noodles
  • 1 Handful Fresh Spinach
  • 100 g Raw Prawns, thawed if frozen
  • 1 Handful Beansprouts
  • 1 Splash Soy Sauce
  • 1 Splash Sesame Oil
  • 2 Eggs, soft boiled
  • Sliced Chilli, for garnish
  • Chopped Coriander, for garnish
  • 1 tsp Sesame Seeds, for garnish

The Day Before:


Heat oven to 160℃


In a bowl, mix together all of the ingredients for the pork shoulder, place the pork in a roasting tray and pour the mixture all over. Cover everything tightly with foil and place in the oven for 3 hours, take out halfway and baste with the juices; if it is looking a little dry add a splash more water. After 3 hours, take out and place the pork on a wooden board to cool, retain the broth in a separate bowl. Once the pork is cool enough to handle, wrap tightly in clingfilm and place in the fridge overnight. This will help the pork keep its shape when you slice it up the following day.


The next day when you are about to cook the ramen, simmer the sliced garlic, chilli, lemongrass and ginger in the stock until the aromatics smell fragrant. Remember the pork juices you retained the day before? Add a couple of spoonfuls into the stock as well - this richens the broth up and adds some porky flavour. Bring to a very gentle simmer and add the noodles, prawns, spinach and beansprouts, these will take approx 3 minutes to cook. At this stage, take the pork from the fridge, unwrap and carve into very thin slices - chilling it overnight makes it easier to slice thinly, add the pork to the broth and heat through for 5mins. Add a splash of soya sauce and sesame oil to help season and you are ready to serve!


Into a bowl, add a couple of ladles of broth and veggies, then with tongs drop in the noodles and finish with the slices of pork and a few prawns. Cut the boiled eggs in half and place on top then garnish with a few extra sliced chillis, coriander and the sesame seeds. Serve immediately whilst still piping hot!