Pan Fried Crispy Pork Ramen
TOTAL TIME55 mins
SKILL LEVELIntermediate
SERVINGS4
About this RecipeCrispy, golden-seared Smithfield pork pairs with a rich, savory broth and fresh vegetables in this comforting ramen bowl. It’s a flavorful, satisfying dish that brings warmth and depth to your table—perfect for a cozy night in.
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Ingredients
Gather Ingredients from the list below 2 tbsps. Olive oil 1/2 cup Soy sauce 1/4 cup Rice vinegar 2 tbsps. Fish sauce 2 tbsps. Brown sugar, packed 4 cups Chicken stock 2 tbsps. Fresh ginger, minced 2 tbsps. Fresh garlic, minced 1 tsp. Crushed red pepper 4 Green onions, cut into vertical sections 1 cup Button mushrooms, sliced 2 Carrots, peeled and shaved into ribbons 2 stalks Celery, cut into matchsticks 1 Corn kernels, cut from cob 1/2 cup Spinach, sautéed 16 oz. Ramen noodles 4 Large eggs
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Directions
1.
Place the pork loin on a cutting board and use a small, sharp knife to remove any fat and/or silver skin, then cut the tenderloin into 1/8-inch slices.
2.
Heat oil in a Dutch oven over medium-high heat. Once hot, add the pork slices and stir-fry for 3–4 minutes, until browned. Remove the pork and set it aside in a medium bowl.
3.
In the same Dutch oven, add soy sauce, rice vinegar, fish sauce, brown sugar, chicken stock, ginger, garlic, and red pepper to make the broth.
4.
Bring the broth to a boil over medium-high heat. Once boiling, cover and reduce the heat to low. Let it simmer for 15 minutes.
5.
While the broth simmers, fill a medium pot with water and bring it to a boil.
6.
Reduce the heat to a simmer, gently lower in the eggs, and cook for 7 minutes.
7.
Transfer the eggs to a bowl of ice water to cool. Once cool, peel the eggs, slice them in half, and set aside.
8.
In another medium pot, bring water to a boil and cook the ramen noodles according to package directions. Drain and set aside.
9.
After the broth has simmered for 15 minutes, add the sliced mushrooms and simmer for another 5 minutes.
10.
While the mushrooms cook, sauté the carrots, celery, spinach, and corn in a lightly oiled skillet for 5 minutes, then remove from heat.
11.
To serve, divide the cooked noodles into four bowls.
12.
Pour the pork and broth over the noodles, then garnish with sautéed vegetables, green onions, and two egg halves per bowl.
