Pork Ramen
Minutes Prep time: 60
Minutes Total time: 240
Servings: 8
Difficulty: Intermediate
Minutes Prep time: 60
Minutes Total time: 240
Servings: 8
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
3 pounds bone-in pork shoulder
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 onion, quartered
6 green onions, divided use
4 cloves garlic, peeled
4 cups chicken stock
1/4 cup reduced sodium soy sauce
2 tablespoons miso
1 tablespoon grated fresh ginger
1 tablespoon gochugaru (Korean chili flakes) or 1 teaspoon crushed red pepper flakes
12 dry or fresh shiitake mushrooms
8 eggs
4 pkgs (3 oz each) dry ramen noodles, without seasoning packet
1 bag (12 oz each) Birds Eye® Fire Roasted Corn
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 64 mg | 6% |
Carbohydrate | 39 g | 13% |
Cholesterol | 275 mg | 92% |
Total Fat | 37 g | 56% |
Iron | 4 mg | 24% |
Calories | 659 kcal | 33% |
Sodium | 1337 mg | 56% |
Protein | 39 g | 78% |
Saturated Fat | 13 g | 67% |
Sugars | 5 g | 1% |
Vitamin C | 4 mg | 6% |
Spray large nonstick skillet and inside of 6-quart electric pressure cooker pot with cooking spray. Season pork with salt and pepper. Heat skillet over medium heat. Add pork to skillet and cook until deeply browned on all sides, about 5 minutes per side. Remove pork to pressure cooker pot.
Cut green onions in half crosswise; reserve the green tops. Add quartered onion, green onion bottoms, and garlic to skillet and cook until they are deeply browned on the outside and almost starting to char; remove to pressure cooker pot when they are browned.
Whisk chicken stock, soy sauce, miso, ginger, and chili flakes together in large measuring cup; pour over pork. Add mushrooms to pot. Add up to 3 cups of water to cover the pork but be careful not to go past the max fill line.
Lock lid in place and close the pressure release valve. Select high pressure cook function and set the timer for 1 hour 45 minutes. When time is up, allow for natural pressure release for at least 10 minutes before releasing remaining pressure and opening the valve.
While pork is cooking, bring a large pot of water to a boil. Prepare an ice bath. Place 1 egg at a time onto a spoon and lower into the boiling water. Boil eggs for exactly 6 minutes and remove them to the ice bath. Add ramen noodles to boiling water and cook about 4 minutes, until tender. Drain and rinse with cool water. Carefully peel eggs. Cook corn according to package directions.
Carefully remove the lid and remove pork to a large bowl. Shred pork with 2 forks. Use a slotted spoon to remove and discard onions and garlic cloves. Remove mushrooms to a cutting board and slice. Slice green onion tops.
Add water to ramen broth if needed to make 5 quarts. If your broth has cooled, select the sauté function to reheat. Taste your broth to check for seasoning. If you have added too much water, you might want to let it boil a few minutes. If your broth is too strongly flavored, add more water.
Divide ramen noodles into bowls. Top with pork, corn, mushrooms, eggs, and green onion, as desired. Ladle hot broth over bowls and enjoy your delicious pork ramen!
Make sure your pork shoulder is bone-in, the bone will add a ton of flavor to your broth! To make in slow cooker: Follow directions through step 3, moving ingredients to 6-quart slow cooker pot. Cook on low 8 hours, until pork is fall-apart tender.
Pork Ramen