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Spring Pork Ramen
with snap peas

Active: 1 hr Total: 5 hr
The first time we featured ramen it was a big hit, so we're bringing you a new version. Using slow-cooked pork to create a flavorful broth, this is a classic ramen with a spring twist from crisp snap peas.
Smarts: If you'd like, use instructions in our original ramen recipe to make soft-boiled eggs to top off your bowls.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Pork Ramen Stock:
  • Onions - 1 , quartered
  • Garlic - 5 cloves , peeled and crushed
  • Ginger - 2 Tbsp , peeled and sliced
  • Oil, cooking - 1 Tbsp
  • Pork, bone-in shoulder roast (sometimes labeled pork butt) - 2 lbs
  • Mushrooms, dried shiitakes - 1/2 oz
  • Stock, any low-sodium variety - 6 cups
  • Miso paste, any type - 1 Tbsp
  • Ponzu (sub soy sauce) - 1 Tbsp
Spring Pork Ramen:
  • Peas, snap (sub spring peas), fresh or frozen - 10 oz , chopped
  • Green onions - 2 stalks , green parts chopped (white parts discarded)
  • Limes - 1 , wedges
  • Oil, toasted sesame - 1 tsp
  • Noodles, dried ramen - 6 oz

Nutrition Facts

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Prep

  1. Onions / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Slow-cook pork: Season pork with salt and pepper. Heat a skillet or non-stick pan over medium-high heat. Add oil and in heated oil, sear pork on all sides until golden brown. 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. (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)
  3. Snap peas / Green onions / Limes - If using frozen snap peas, run under warm tap water to defrost. Prep as directed. (Can be done 1 day ahead)

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Make

  1. When pork is finished cooking, remove meat from the slow-cooker (or Dutch oven) and place on a cutting board.
  2. Place a strainer over a large mixing bowl and pour broth from the slow-cooker 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.
  3. Shred pork and discard bone. Taste and season meat with salt and pepper, if needed.
  4. 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.
  5. [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.
  6. Add noodles to simmering broth and cook until noodles are tender, 4 to 6 minutes.
  7. When noodles are finished cooking, taste broth and season with additional miso, ponzu, or a bit of hot sauce if you like spice. (This final seasoning step is very important because there is so much variation in the flavor and sodium content of stock.)
  8. Ladle noodles and broth into serving bowls. Top each bowl with pork, snap peas and green onions. Serve with lime wedges to squeeze over the finished dish. Enjoy!

Nutrition Facts

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