Cliff and I were brainstorming last week about recipes we wanted to try. Kara was taking Winnie to the Y so it was just going to be us manning the blog. Cliff suggested Ramen and I was soooo on board.
I knew from going to many Asian markets near my house that traditional Ramen was made with pork. So I really wanted to incorporate pork flavor. The problem was I didn’t know how to do that without spending hours in front of the stove. Pork tenderloin, ground pork, bacon? If anybody has any suggestions I am still open to hearing them.
So as a game time decision I decided to buy salt pork. The reason being…I saw one ramen recipe online where they actually made their own salt pork. I also saw several recipes using bacon and I thought this was similar given the fat content.
Cliff and Kara both thought I was an idiot. Why did you buy that? I have no idea how you’re going to cook that! yada yada yada. Click. Got hung up on.
I went with my initial plan and seared the salt pork on both sides before continuing to cook it while adding all the other layers of flavor to the pot. I knew that even if the pork didn’t end up how I wanted it, it would still add a ton of flavor to the broth and I could just discard the pieces.
Luckily the Ramen turned out fantastic! Take that!
If was full of flavor and it was a perfect fall meal. I can’t wait to make another batch and double the recipe.
- 1 lb salt pork, sliced
- 1 tbsp sesame oil
- 3 tsp fresh ginger, grated
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 4 cup low-sodium vegetable broth
- 4 cup water
- 1 1/2 cup shiitake mushrooms, roughly chopped
- 1 package instant ramen (noodles only)
- handful fresh chives, chopped
- 2 cup baby spinach
- carrots, peeled and diced
- Sriracha, to taste
- bean sprouts
- Roasted Seaweed (Nori)
- toasted Panko (toss Panko in a bit of olive oil; bake at 350 degrees F until golden)
- chives, chopped
- Slice the salt pork and place in a large dutch oven. Cook for about 3-4 minutes per side.
- Add the sesame oil to the pot and turn the heat down to medium-low. Add the garlic and ginger; and cook about 1 minute, just until fragrant. Add the carrots and onion and continue cooking until softened.
- Pour in the vegetable broth and the water. Add in the miso packet too.
- Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened.
- Add the instant noodles and the spinach and cook for an additional 5 minutes. Break the noodles apart with a wooden spoon once you add them to the broth.
- Pour ladel fulls into bowls and top with any extras you want. We went with crunchy panko crumbs (see notes), nori, sriracha, bean sprouts and chives to taste.