Ingredients

The following ingredients have 4 Servings
  • <b>Pork and broth</b>
  • 1 pork shoulder roast or Boston butt&nbsp;(about 1.2kg)
  • 1 litre&nbsp;chicken stock
  • ¼ cup soy sauce
  • 3&nbsp;tbsp&nbsp;rice vinegar
  • 2&nbsp;tbsp&nbsp;sesame oil
  • ¼ cup brown sugar
  • 1&nbsp;tbsp&nbsp;fresh ginger
  • <b>Additions</b>
  • 100g&nbsp;ramen&nbsp;noodles
  • 4 jammy soft-boiled eggs*, sliced in half lengthwise
  • 1 bunch&nbsp;enoki&nbsp;mushrooms
  • 4-6 shiitake mushrooms
  • 1-2 spring&nbsp;onions, green part only, finely sliced

Instruction

  • <p>Add the pork to the pot of a slow-cooker or a deep-sided oven-proof dish. Pour over the remaining broth ingredients except for the sesame oil. Cover and cook for 4 to 6 hours – on the low setting if using a slow-cooker, or 160C if using the oven –&nbsp;until pork is tender and&nbsp;falls&nbsp;apart when pulled with a fork.</p> <p>Remove the pork from the liquid, reserving the broth, and shred the meat into a bowl.</p> <p>Add the mushrooms to the warm broth to cook for 1 to 2 minutes and set aside. While the mushrooms are cooking in the broth's residual heat, place a frying pan over medium heat. Add the sesame oil and cook the&nbsp;pulled&nbsp;pork until it caramelises lightly on the edges, about 1 to 3 minutes. If you want some extra crunch, sprinkle over 1 tablespoon brown sugar to&nbsp;help crisp up the edges.</p> <p>Pour broth into serving bowls. Add the noodles, allowing them to warm through in the broth before adding the pulled pork, soft-boiled egg halves (two halves per serve) and spring&nbsp;onion. Serve warm.</p> <p>*<a href="https://www.goodfood.com.au/recipes/ramen-isnt-just-for-winter-four-trans-seasonal-japanese-noodle-soup-recipes-20180227-h0wr3w">How to make the perfect jammy soft-boiled egg plus more ramen recipes here</a></p>