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LunchDinner

Pan Fried Crispy Pork Ramen

alarm
Total Time:
55 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings
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Pan Fried Crispy Pork Ramen
alarm
Total Time:
55 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageApplewood Smoked Bacon Marinated Fresh Pork Loin Filet
  • 1 Smithfield Applewood Smoked Bacon Boneless Loin Filet1
  • 2 Tablespoons Olive oil2 Tablespoons
  • 1/2 Cup Soy sauce1/2 Cup
  • 1/4 Cup Rice vinegar1/4 Cup
  • 2 Tablespoons Fish sauce2 Tablespoons
  • 2 Tablespoons Brown sugar, packed2 Tablespoons
  • 4 Cups Chicken stock4 Cups
  • 2 Tablespoons Fresh ginger, minced2 Tablespoons
  • 2 Tablespoons Fresh garlic, minced2 Tablespoons
  • 1 Teaspoon Crushed red pepper1 Teaspoon
  • 4 Green onions, cut into large, vertical sections4
  • 1 Cup Button mushrooms, sliced1 Cup
  • 2 Carrots, peeled and shaved into ribbons2
  • 2 Stalks Celery, cut into matchsticks2 Stalks
  • 1 Corn cob, kernels cut from cob1
  • 1/2 Cup Spinach, sautéed1/2 Cup
  • 16 Ounces Ramen noodles16 Ounces
  • 4 Large eggs4

Instructions


  1. Place pork loin on a cutting board and remove any fat and/or silver skin with a small, sharp knife. Cut tenderloin into 1/8” slices

  2. Heat oil in a dutch oven over medium-high heat. Once oven is hot, add pork slices and stir-fry for 3-4 minutes, until browned. Remove pork from oven and set aside in medium bowl

  3. Place the following ingredients into the dutch oven to make the ramen broth: soy, rice vinegar, fish sauce, brown sugar, chicken stock, ginger, garlic and red pepper. Bring the broth to a boil over medium high heat. Cover and let simmer on low heat for about 15 minutes

  4. While broth is simmering, prepare eggs. Fill a medium pot with water over high heat until boiling. Immediately turn down the heat to a simmer and carefully lower the eggs into the water. Simmer for 7 minutes. Remove eggs from heat and place in a bowl of ice water. Eggs should be cool enough to handle after a couple minutes. Lightly tap the bottom of each egg to make a crack in the shell. Slide a small spoon in between the shell and the egg to remove the shell. Cut each egg in half and set aside

  5. Bring another medium pot of water to boil for the ramen noodles and cook according to package directions. Drain noodles when cooked

  6. After broth has finished its 15 minute simmer, add sliced mushrooms and simmer another 5 minutes

  7. Sauté carrots, celery, spinach, and corn in lightly oiled skillet for 5 minutes. Remove pan from heat

  8. Prepare bowls for serving: divide ramen into four bowls. Pour pork and broth over noodles. Garnish with carrots, celery, green onions, spinach, corn, and two egg halves per bowl

For the Love of Meat

Ingredients


  • 1 Smithfield Applewood Smoked Bacon Boneless Loin Filet1
  • 2 Tablespoons Olive oil2 Tablespoons
  • 1/2 Cup Soy sauce1/2 Cup
  • 1/4 Cup Rice vinegar1/4 Cup
  • 2 Tablespoons Fish sauce2 Tablespoons
  • 2 Tablespoons Brown sugar, packed2 Tablespoons
  • 4 Cups Chicken stock4 Cups
  • 2 Tablespoons Fresh ginger, minced2 Tablespoons
  • 2 Tablespoons Fresh garlic, minced2 Tablespoons
  • 1 Teaspoon Crushed red pepper1 Teaspoon
  • 4 Green onions, cut into large, vertical sections4
  • 1 Cup Button mushrooms, sliced1 Cup
  • 2 Carrots, peeled and shaved into ribbons2
  • 2 Stalks Celery, cut into matchsticks2 Stalks
  • 1 Corn cob, kernels cut from cob1
  • 1/2 Cup Spinach, sautéed1/2 Cup
  • 16 Ounces Ramen noodles16 Ounces
  • 4 Large eggs4

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