Spring Pork Ramen
with snap peas
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.
- 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
- 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
- Onions / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
- 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)
- 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)
- 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 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.
- Shred pork and discard bone. Taste and season meat with salt and pepper, if needed.
- 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 to simmering broth and cook until noodles are tender, 4 to 6 minutes.
- 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.)
- 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!
Wong able to spread the prep over the course of a Sunday was great! Ice result too.0 Helpful
Maybe we did something wrong, but the pork really had no flavor. And just a heads up to anyone doing a gluten free version: do not cook GF noodles per this recipe's instructions. They turn into a gluey mess.0 Helpful
I'd give this five stars if I could! Cheated because I had delicious frozen pulled pork, and brisket. I made the broth stovetop, by bringing it to a boil and then down to a simmer for two hours. Had to add another cup of beef broth at that point because of evaporation. Whisked in the miso and Ponzu. Did not strain out the veggies. Made the fresh snap peas as described, except added the whites of the green onions while cooking, instead of trashing them. Sauteed the shredded pork and sliced brisket in toasted sesame oil. Only then stir fried the noodles in sesame oil (accidentally bought fresh yakisoba, still delicious) for just a couple of minutes. I definitely recommend doing the noodles dead last, so they aren't overcooked when you serve. This dish was completely delicious even before we added the meat and a sliced hard boiled egg we had in the fridge. So so good, we especially loved the color and texture of the snap peas! (By the way, you have to remove the ends and vein on each pea when you prep). Couldn't believe my man raved about it, considering he's a ramen snob. You could throw in some frozen corn or other familiar veggies to make it even more kid friendly. Probably our favorite recipe!0 Helpful
8 of 10. Really liked this. Used chicken broth and chicken instead of pork. Cooked much more quickly in skillet rather than crock pot. Added mushrooms to broth - next time use whole container rather than half. Used 8c broth for 5 servings. Used rice and millet ramen rather than wheat.0 Helpful
Husband loved it.0 Helpful
Noodles got soggy before I was able to eat it.0 Helpful