Spicy Pork Ramen with Homemade Ramen Broth
Learn how to make a steaming bowlful of Japanese-style Spicy Pork Ramen with Homemade Ramen Broth - using the Instant Pot, it is so much easier to make than you think! The perfect weekend project, I'll teach you how to make a flavorful bowl of pork ramen topped with baby pak choi and soft boiled eggs in under 3 hours!
Servings: 4
Ingredients
For the Pork Ramen Broth
- 1 lb pork bones
- 1 small brown onion halved
- 1/2 head garlic peeled and bashed
- 1 oz fresh ginger sliced into coins
For the Roast Pork
- 1 lb boneless pork shoulder
- kosher salt
For the Ramen Tare
- 1/4 cup white miso paste
- 2 tbsp mirin or dry sherry
- 2 tbsp cooking sake or shaoxing
For the Ramen Bowls
- 4 blocks cooked ramen noodles
- 4 baby pak choi blanched
- 2 soft boiled eggs peeled and halved
- 4 salad onions sliced
- 1/2 red pepper flakes optional
- soy sauce
Instructions
- To make the ramen broth, place the pork bones in a large pot and cover with cold water. Set over a high heat and bring to the boil. Boil for 10 minutes so all the impurities in the bones rise to the top of the pot.
- Rinse the bones under the cold faucet, and transfer them to an Instant Pot, along with the aromatics. Cover with enough cold water to fully submerge the bones, up to the maximum fill line. Secure the lid and set to pressure cook on high for 80 minutes.
- Allow the pressure to naturally release. Then, set the Instant Pot to sauté on high with the lid off, reducing the broth until you have approximately 6 cups, and the broth is rich and milky.
- Meanwhile, roast the pork. Pre-heat the oven to 390F and season the pork all over with salt. Place in a baking dish and roast for 1 hour, reducing the heat to 320F after 30 minutes. Set the meat aside to rest on a plate covered with foil that will collect the resting juices for 30 minutes.
- To make the ramen tare, combine the miso, mirin and sake together in a small pan until you have a smooth paste. Set over a medium high heat and allow to come to the boil, stirring regularly, to cook off the alcohol in the mirin and sake. Remove from the heat and set aside. Thinly slice the pork before adding the resting juices to the ramen broth.
- To serve, divide the ramen tare between 4 bowls, and add a ladle of the ramen broth to each. Whisk, so the paste combines with the broth, before adding dividing the noodles and pak choi between each bowl. Divide the rest of the broth between the bowls before adding the rest of the toppings and a few slices of the roast pork. Serve with soy sauce on the table for anyone who wants to adjust the seasoning.
Notes
- The broth can be made up to 3 days in advance, or frozen.
- If you can’t find enough pork bones, up to half the weight can be made up with chicken bones.
- To make the broth without an Instant Pot, place the bones and the aromatic in fresh water on the stovetop and boil until the broth is condensed and milky, adding more water as needed. This can take anything between 6-12 hours.
