A twist on the traditional Japanese ramen, by using American pulled pork
Serves 2 (with leftover pulled pork)
Ingredients
Pork and broth
1 pork shoulder roast
1 350ml bottle Dr. Pepper or Coca Cola
1 onion, sliced into large chunks
2 green chillis, whole
2 packets instant ramen noodles
2 eggs, at room temperature
4-6 shiitake mushrooms
1 carrot, finely sliced
1/4 red cabbage, finely sliced
1-2 spring onions, green part only, finely sliced
Method
Step 1
Add the diced onions and chillis to the bottom of the slow cooker. Sit the pork shoulder on the top and season generously with salt and pepper. Pour over the bottle of Dr. Pepper or Coca Cola. Cover and cook for 8 hours – on the low setting until pork is tender and falls apart when pulled with a fork.
Step 2
Remove the pork from the liquid, reserving the broth, and shred the meat into a bowl.
Step 3
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 pulled pork until it caramelises lightly on the edges, about 3 minutes.
Step 5
Place your room temperature eggs slowly into a pot of boiling water. Leave to boil for 6 mins. After 6mins, take the eggs out to the water and place into a bowl of iced water to stop the cooking process, once the eggs have cooled, about 3mins, peel and slice in half.
Step 5
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 onion. Serve warm.
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