Spicy Pork Ramen

Throw away the packaged seasoning that comes with the ramen; the broth is made with the real stuff. It is hearty and delicious. The weather is gloomy, and it has been raining endlessly. And a perfect way to handle this kind of weather is to cozy up on the couch and have a big bowl of this Pork Ramen. If you are interested in serving pork dishes, look at two favorite ways to cook pork chops – Skillet Pork Chops With Sour Cream. Both can be done in the skillet and have a yummy sauce. For a more tender cut from the animal – pork tenderloin, you can bake it in the oven with a spicy rub and a flavorful BBQ glaze, all in 30 minutes – Baked BBQ Pork Tenderloin.

To Make The Ramen Noodles Broth

Unlike authentic ramen recipes, the broth doesn’t take hours to make, but the broth base has enough aromatics to give it a real depth of flavor. For making the broth, use good quality low-sodium chicken stock. I make mine at home, so I have control over the flavor and amount of salt. Sauteing ginger and garlic in oil releases the flavor of the oil. Other ingredients like fish sauce, soy sauce, and miso bring that umami flavor to the broth. Most ramen recipes use pork shoulder or pork belly, which usually need a longer cooking. I liked the idea of using spicy minced pork in the soup. it is super quick to make and adds texture to the soup.

What kind of noodles to use in Pork Ramen?

Instant ramen noodles are always the best because it gets cooked in almost no time. My daughter also loves ramen and happily eats anything made with it. You can also use fresh yakisoba noodles if available. If using fresh noodles, I would suggest cooking the noodles separately. Fresh noodles are tossed in lots of starch to prevent sticking. So if cooked with the broth, all the starch gets into it, making it starchy and thick.