Spring Pork Ramen
with zucchini noodles / snap peas
When we featured this ramen in April 2016, it got rave reviews thanks to a rich, flavorful stock that is created as the pork slowly cooks with aromatics. This time around, we're doubling up on pork so that you'll have leftovers to make Banh Mi-inspired salads tomorrow night.
Smarts: If you'd like, use instructions in this previous ramen recipe to make soft-boiled eggs to top off your bowls.
Smarts: If you'd like, use instructions in this previous ramen recipe to make soft-boiled eggs to top off your bowls.
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Ingredients
Asian Pork and Stock (makes pork for 2 nights):
- Onions - 1 , quartered
- Garlic - 6 cloves , peeled and crushed
- Ginger - 3 Tbsp , peeled and sliced
- Oil, cooking - 2 Tbsp
- Pork, bone-in shoulder roast (sometimes labeled pork butt) - 3 lbs
- Mushrooms, dried shiitakes - 1 oz
- Stock, any low-sodium variety - 6 cups
- Bragg's / coconut aminos - 1 Tbsp
Spring Pork Ramen:
- Peas, snap, fresh or frozen - 10 oz , chopped (sub spring peas)
- Limes - 1 , wedges
- Cilantro - 1/4 cup , chopped
- Zucchini - 3/4 lb , spiralized, sliced into noodles with a peeler or sliced
- Oil, toasted sesame - 1 tsp
Prep
- 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. Heat a skillet or non-stick pan over medium-high heat. Add oil. Once heated, 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 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)
- 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
- 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 stir in aminos. 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. (Remember to reserve half the shredded pork for tomorrow.)
- Heat a skillet with sesame oil over medium heat. Add 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.
- 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.
- Taste broth and season with additional aminos 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 broth over zucchini and peas. Top each bowl with pork and cilantro. Serve with lime wedges to squeeze over the finished dish. Enjoy!
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