Spring Pork Ramen with snap peas / coleslaw mix
A key element of a good bowl of ramen is rich, flavorful broth. By slow-cooking pork and then seasoning the broth, we've created a restaurant-style bowl of ramen at home.
Smarts: We've given an optional step to sear the pork after it's cooked. Many community members said they loved that this added flavor and texture to the final dish when they made it in 2016.
- Onions, medium - 1, quartered
- Garlic - 6 cloves, peeled and crushed
- Ginger, fresh - 3 Tbsp, peeled and sliced
- Pork, boneless shoulder roast (sometimes labeled pork butt) - 1 1/2 lbs, sub pork tenderloin
- Mushrooms, dried shiitakes - 1 oz
- Stock, any low-sodium variety - 6 cups
- Miso paste, any type - 2 Tbsp
- Ponzu - 2 Tbsp (sub rice vinegar)
- Peas, snap, fresh or frozen - 10 oz, chopped (sub spring peas)
- Limes - 1, wedges
- Cilantro - 1/4 cup, chopped
- Oil, toasted sesame - 1 tsp
- Noodles, dried ramen - 6 oz
- Coleslaw mix - 5 oz
- Onions / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
- Slow-cook pork: Season pork with some salt and pepper. Combine onions, garlic, ginger, mushrooms, stock, and pork in the bowl of a slow-cooker. Cook until pork is tender and falling off the bone, 4 to 5 hours on high or 7 to 8 hours on low. (You can also sear the pork in a Dutch oven, add the other ingredients, and cook at a low simmer until pork is tender and falling off the bone, 1 to 2 hours). (Can be done up to 3 days ahead)
- Snap peas / Limes / Cilantro - If using frozen snap peas, run under warm tap water to defrost. Prep as directed. (Can be done 1 day ahead)
- When pork is finished cooking, remove meat from the slow-cooker (or Dutch oven) and place on a cutting board.
- Place a strainer over a large mixing bowl and pour cooking broth through the strainer. Reserve broth and discard any solids caught in the strainer. Return broth to the slow-cooker. Turn the slow-cooker up to high (or medium heat under the Dutch oven) and whisk in miso paste and ponzu. Simmer broth (it will continue to develop flavor while you prepare the rest of the ingredients).
- Shred pork and discard bone. Taste and season meat with some salt and pepper.
- Heat a skillet with sesame oil over medium-high heat. To heated oil, add snap peas and a pinch of salt. Saute until peas turn bright green and are warmed through, 1 to 2 minutes (be careful not to overcook or they will lose their crunch). Transfer peas to a serving bowl.
- Optional step: Return the skillet to stovetop and increase to high heat. Add a splash of cooking oil (not on ingredients list) and then shredded pork. Saute pork until golden brown and crisp around the edges, 4 to 5 minutes. This will give the pork crunchy edges and add flavor, but skip it if you are short on time.
- Add noodles and coleslaw mix to simmering broth and cook until noodles are tender, 2 to 3 minutes (watch them closely to prevent over-cooking).
- When noodles are finished cooking, taste broth and season with additional miso, ponzu, or a bit of hot sauce if you like spice. (Don't skip this final seasoning step because there is variation in the flavor and sodium content of stock.)
- Ladle noodles, coleslaw mix, and broth into serving bowls. Top each bowl with pork, snap peas, and cilantro. Serve with lime wedges to squeeze over the finished dish. Enjoy!
This meal has 39 reviews
Totally worth all the work. It was delicious!
My 9 year old (me) gives it 5 stars and my mom gives it 4. super delicious although mom says it was too many steps & dishes. She wants to make the original version next time instead of Paleo. I got mine minus pork with ramen- she got zucchini & pork. Lots of dishes & steps!
This was legit. I loved it!! I used a miso infused broth because I couldn't find miso paste in my area. I also used shitake mushrooms that were in a jar instead of dried ones. Super Savory and yummy. The pork literally fell apart.
Pork was good, broth was good. Didn’t care for the peas in it.
added rice vinegar and soy sauce in equal amounts. This was lovely!