Miso Chashu Ramen
With the pressure cooker help it’s the best way to make this Miso Chashu Ramen because not only does it make dinner easy, but the pork gets cooked very quickly and creates an incredible broth.
Servings: 4
Equipment
- Instant Pot
Ingredients
Pork Stock
- 2 lb pig’s trotters, ribs and chicken backs
- 3 shallots roughly chopped
- 3 scallions roughly sliced
- 7 ginger slices
- 5 garlic cloves
- 2 carrots roughly chopped
- 2 tbsp hatcho miso paste
- 2 tbsp soy sauce
- 2 tbsp fish sauce
Chashu Pork
- 1 lb pork belly
- 2 cups water
- 1/3 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup sake
- 1/2 cup brown sugar
- 2 shallots finely chopped
- 6 garlic cloves minced
- 2 tbsp ginger minced
- 1 tbsp sesame oil
Ramen Eggs
- 4 cold large eggs
- 4 tbsp soy sauce
- 4 tbsp mirin
- 1 cup water
- bowl of ice water
To Garnish
- ramen noodles, sesame seeds, shiitake mushrooms, Chinese broccoli, bean sprouts, nori, chilli pepper, cilantro, red pepper flakes, salt and freshly ground black pepper to taste.
Instructions
Pork Stock
- Rinse the meat bones under the cold water and place them in the large soup pot. Bring to a boil and skim off the foam. Reduce the heat and simmer for about 30 minutes. Rinse the bones once more and place them in the pressure cooker. Add water to just cover the bones. Add shallots, ginger, garlic, carrots and scallions. Cover and cook on high for 1 hour. Strain the broth discarding the bones. Season the broth with soy sauce, fish sauce and miso paste. Stir and set aside.
Chashu Pork
- In a medium mixing bowl combine water, soy sauce, rice vinegar, sake, sugar and mix to combine. Place the pork belly into the glass container and pour the marinade over. Refrigerate overnight. The next day heat a dutch oven with oil over medium high heat and place the pork belly (reserve the marinade) into the pot. Sear on all sides until brown, about 10 minutes, remove and set aside. Into the same pot add shallots, garlic and ginger. Cook for 3 minutes until shallots become soft and pour in the reserved marinade. Return the pork belly back into the pot and bring everything to a boil. Reduce the heat to medium low and simmer for about 1 hour or until the liquid is reduced to 1/2 cup. Turn the pork belly from side to side every 15 minutes. Turn off the heat and set aside.
Ramen Eggs
- Bring a medium pot of water to a boil. Once boiling carefully place the cold eggs inside the pot and reduce the heat to medium. Cook for 7 minutes. Remove the eggs into the bowl with ice water. While the eggs are cooling prepare the marinade by combining soy sauce, mirin and water. Stir to combine and pour the marinade into a large zip lock back. Set aside. Carefully peel the cooled eggs and place into the zip lock with marinade. Secure the zip lock with bag clip and refrigerate overnight.
Ramen Bowl
- Cook the noodles according to the packaging instructions and divide them between the serving bowls.
- Cook the mushrooms and broccoli in the pork broth and place into the bowls as well. Ladle broth over noodles and top the bowls with soft boiled eggs, sliced chashu pork, bean sprouts. Sprinkle with sesame seeds, nori and chilli pepper. Enjoy hot!
Notes
Don’t be alarmed by the amount of prep time! It’s mostly marinating time overnight and doesn’t require a lot of hands on effort.