Oven
Ham
Pressure Cooker Pulled Pork Ramen
Good ramen is all about the broth and this simplified rendition uses pork shoulder to add rich flavour to this recipe that can be prepared in less than two hours.
Prep:
20 minutes
Cook:
90 minutes
Serves:
8
Best Cuts:
Cooking Method:
Ingredients
Flavour Base (Tare)
- 1/4 cup (60 mL) white miso paste
- 1/4 cup (60 mL) soy sauce
- 2 tbsp (30 mL) each rice vinegar and toasted sesame oil
- 2 tbsp (30 mL) grated fresh ginger
- 2 large garlic cloves, grated
- 2 tsp (10 mL) brown sugar
- 1 tsp (5 mL) sriracha or chili garlic sauce (or to taste)
Broth and Pulled Pork
- 1 pork shoulder, 3 to 4 lb (1.4 to 1.8 kg)
- 1 tbsp (15 mL) avocado or canola oil
- 8 cups (2 L) water
Noodles
- 2 lb (908 g) fresh ramen noodles or 8 bundles or cakes of dry ramen noodles (about 3 oz/90 g each)
- Toppings such as “jammy eggs” (see tip), carrot ribbons, sliced green onion, sliced toasted seaweed, bamboo shoots, enoki mushrooms, corn etc
Cooking Instructions
Step 1
Flavour Base (Tare): Whisk miso paste with soy sauce, rice vinegar, sesame oil, ginger, garlic, sugar and sriracha. Measure out 1/4 cup (60 mL) tare; blend with 2 tbsp water. Set aside in refrigerator to use when serving.
Step 2
Broth and Pulled Pork: Cut pork shoulder into 6 to 8 equal sized chunks; trim away and discard external fat. (If your shoulder has a bone, be sure to include as it will add even more depth of flavour to the broth.)
Step 3
Heat oil in a pressure cooker on Sauté mode; add pork in batches and brown all over. Remove to a bowl. Add remaining tare to pot; cook 1 minute. Return all pork and any accumulated liquids to pressure cooker and turn to coat in flavour base.
Step 4
Add water. Pressure cook on High for 40 minutes; allow the pressure to release naturally for at least 10 minutes. Pour the pork and broth through a mesh strainer over a large bowl. Wipe out pot and return broth to the pot. Cook on Sauté setting for 5 to 8 minutes to return a boil. Keep on Hold Warm setting until ready to serve.
Step 5
Meanwhile, shred pork using two forks and hold warm. Cook ramen in a separate pot of boiling water according to package directions.
Step 6
To Serve: Place 1 to 2 tsp (5 to 10 mL) reserved tare in each bowl. Ladel over 1 to 1 1/4 cups (250 to 310 mL) hot broth. Adjust seasoning as needed. Add noodles, pulled pork and preferred toppings. Serve immediately.
Nutrients per serving (1 bowl ramen with pork and garnishes* or 1/8th recipe): 920 calories, 65 g protein, 39 g fat, 76 g carbohydrates, 7 g fibre, 4 g sugars, 1020 mg sodium. *garnishes include 1 egg, 1 tbsp (15 mL) each carrot, green onion and seaweed
For extra crispy pork; whisk 2 tbsp (30 mL) each brown sugar and soy sauce to toss with the shredded pork and broil or pan fry, stirring occasionally, for 5 to 8 minutes or until caramelized and crispy on the edges.
