Pork Charsui Ramen

With tropical storm Irma making landfall its safe to say I’m completely shifting gears as far as warm to cold weather food goes. One thing with this storm it’ll bring in some cooler air, probably more humidity and definitely mosquitos. Perfect weather for warm your bones food right? Not really, but I’ll take it as a step in the right direction because frankly Summers time is up!

I was in the mood for pad thai today it seemed like the perfect treat. I’m getting over a cold so my smell and taste buds aren’t all the way back. So I figured some pad thai would do the trick. But what was supposed to chicken turned into pork and lack of bean sprouts and fish sauce I said I’ll still go with it. Well, that pad thai turned out horrendous. I’ll be working on that recipe. So to salvage the evening I went ahead and made ramen. Really because its super simple! This ramen is quick, simple and full of flavor. The pork was a standout. Try it out and let me know what you think!

Ingredients

  • 4 pork cutlets
  • 1-3 packages ramen noodles
  • 1/3c hoison sauce
  • 1/3c soy sauce
  • 1/3c honey
  • 1tsp Chinese five spice powder
  • 6c water
  • 2Tb Asian beef soup base
  • 1tsp soy sauce
  • 1tsp hoison sauce
  • 1/2tsp salt
  • 1 jalapeno, split in half
  • 1 stalk celery, halved
  • 13 baby carrots, halved
  • 2 green onions, sliced
  • 1Tb cilantro, chopped
  • 1 jalapeno, sliced

Directions

  • Marinade pork by combining hoison, soy, and honey. Let sit for a couple hours to overnight.
  • To make broth add water to sauce pan along with beef soup base, tsp soy and hoison, salt and whole jalapeno, celery and 3 carrots let simmer for 30 minutes covered.
  • In a hot cast iron skillet, sear pork on both sides for 4 minutes each till cooked throughout.
  • Strain celery, carrots and jalapenos from broth. Once broth is clear add in halved baby carrots and simmer for 5 minutes. Once done pull out and immediately throw into cast iron skillet that you seared pork into for some color.
  • Simmer ramen noodles in broth for 3 minutes or according to package instructions. Remove from excess liquid.
  • Slice and place pork ontop along with seared carrots, sliced fresh jalapeno, chopped cilantro and green onions. Enjoy!

2 Comments

  1. chef mimi says:

    Ohhhh, this is wonderful. Off to buy some pork.

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