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Week of 4/25/16

Spring Pork Ramen
with zucchini noodles / snap peas

Active: 1 hr Total: 5 hr
Original GF Paleo Vegetarian
Spring Pork Ramen
Slow-cooked pork creates a flavorful broth for this classic ramen with zucchini "noodles" and 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
Feeds a Crowd, Slow Cooker, Instant Pot Friendly, Freezer Friendly
Proteins
Pork, non-ground
Cuisines
Asian - Japanese
Save recipe
192

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
  • Bragg's / coconut aminos - 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
  • Zucchini - 3/4 lb , spiralized, sliced into noodles with a peeler or sliced
  • Oil, toasted sesame - 1 tsp

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)
  4. Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just cube your zucchini to add to the soup.)

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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 stir in aminos.
  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 heat. Add sesame oil and zucchini with a sprinkle of salt. Saute for 1 minute to coat zucchini in oil. Add snap peas and a pinch of salt. Saute until peas are bright green and zucchini is tender, 3 minutes for zucchini noodles and 4 minutes for zucchini cubes. Divide vegetables between bowls for serving.
  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. Taste broth and season with additional aminos 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 in stock.)
  7. Ladle broth over zucchini and peas. Top each bowl with pork and green onions. Serve with lime wedges to squeeze over the finished dish. Enjoy!

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