Ingredients
The following ingredients have 4 Servings
- 1 2-pound piece pork shoulder/butt
- trimmed
- Salt and pepper
- 2 tablespoons vegetable
- peanut or canola oil
- A handful dried shitake mushrooms (1 small pouch or packet)
- 1 inch ginger root
- sliced
- 3 to 4 cloves crushed garlic
- 2 carrots
- quartered
- 1 large leek
- quartered
- 1 quart chicken stock
- 2 red finger chili peppers
- seeded and thinly sliced
- 2 shallots
- root attached
- peeled and cut into thin wedges lengthwise
- 1 can bamboo shoots
- drained well
- 1/4 cup rice wine vinegar
- For the Ramen Bowls: 4 large eggs
- 3/4 to 1 pound Ramen noodles
- 1 bunch spring onions
- chopped or thinly sliced
- 4 cups packed mixed spring greens (try mixing in some shiso leaves and coriander tops)
- 2 tablespoons Mirin
- 1 shot sake or sherry
- 1/4 cup dark soy or Japanese soy sauce
Instruction
- Season the pork with salt and pepper
- In large Dutch oven, heat oil over medium-high heat, 2 turns of the pan
- Brown the pork evenly all over
- Add dried mushrooms, ginger, garlic, carrots, leek, stock and 1 quart water and bring to boil
- Reduce heat to a low simmer, cover and cook pork 2-2 1/2 hours to very tender, skimming occasionally
- Remove pork and rest, strain the stock and keep warm
- Pull pork and cover to keep warm
- For pickled garnishes, cover the chili peppers, shallots and bamboo shoots with vinegar and let stand 1 hour
- Cover eggs with water, bring to boil, cover pan and remove from heat
- Let stand 10 minutes
- Crack shells and let stand in cold water to loosen shells; halve the eggs
- Boil water and cook ramen 3-5 minutes so there is still a bite left to the noodles
- Drain
- Add Mirin, sake or sherry and soy to broth
