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Source: Chef Joe Pearce
What You’ll Need
1 pound Prairie Fresh® boneless pork shoulder picnic roast
1 tablespoon extra virgin olive oil
2 teaspoons minced garlic
1 teaspoon ginger paste
1/4 cup mirin or substitute with rice vinegar + 1 teaspoon sugar
2 tablespoons soy sauce
1/4 cup red miso paste
1 tablespoon gochujang or red chili paste
1 quart chicken stock
2 soft boiled eggs (cold)
1/2 pound dried ramen noodles
1 bunch bok choy
1/4 cup green onions, sliced
2 tablespoons sesame seeds
To taste - thinly sliced bamboo shoots or alfalfa sprouts (optional)
- Finely chop pork until pork has a minced texture and set aside (note: this can be done the day before to help save on time).
- Mix mirin, miso paste, gochujang, and soy sauce in a small bowl and set aside.
- Bring a fry pan to medium-high heat, add oil, ginger, and garlic. Stir often until starting to brown.
- Add the minced pork to the pan and cook until golden brown or cooked through.
- Add mirin wet sauce mix and stir frequently until combined and heated. Remove pork from heat and cover.
- Add chicken stock to a 2-quart saucepan and bring to a low boil. Add ramen and cook until soft but not mushy. Add the bok choy in the last 30 seconds of cooking the ramen.
- Evenly split the stock, ramen and bok choy into 2-3 serving bowls. Divide and add the cooked pork to each bowl (about 1/4-1/2 cup of pork per bowl).
- Add a halved egg to each bowl and dress the bowl with sliced green onions and sesame seeds.
- Add bamboo shoots and/or alfalfa sprouts if desired for extra crunch.
- Serve and enjoy!