Shredded Pork Ramen

Ingredients

• Pork Roast or Pork Loin (slow cooked)

• 3 Tbsp Minced Ginger

• 5 Garlic cloves

• 3 Tbsp Soya Sauce

• 2 Tbsp Oyster Sauce

• 1/4 Cup Rice Wine Vinegar

• 5 Cups of Water

• 2 Tbsp Cooking Oil

• 1/2 White Onion

• 6 Stalks of Celery

• 1 Green Pepper

• 1/4 Head of Green Cabbage

• 2 Stock Tabs (Chicken or Vegetable)

• 2 Tbsp Cooking Oil

• 2 Tsp Fish Oil

• 2 Tbsp Tomato Paste

• 1 Bag Bean Sprouts

• 1 Can Full Fat Coconut Milk

• 1 Package Egg Noodles (between 300-400 grams)

• 1 Lemon

• 1 bunch Cilantro

• 1/2 Tbsp Chili Pepper Flakes or Chili Oil (or omit if you don’t want it spicy)

• Diced Green Onion and Extra Chopped Cilantro to top

• Salt to Taste

Instructions

Total Cook & Prep Time: 45 minutes (slow cook pork loin on high heat for 4-5 hours prior)

Max Appx: 6 Servings

1. Add pork loin, 2 tbsp minced ginger, 2 garlic cloves (peeled), soya sauce, oyster sauce, rice wine vinegar, 2 tsp of salt, and 1 cup of water to a slow cooker. Allow 4-5 hours to slow cook the pork prior to when you plan to make the ramen).

2. Once pork is tender enough to shred, turn down the heat to low while you prepare the ramen.

3. Place a large pot on medium-high heat with 2 tbsp of preferred cooking oil.

4. While oil is heating, mince remaining garlic cloves and dice onion.

5. Add onion to the oil once hot, and simmer for several minutes until fragrant.

6. Add remaining minced ginger and garlic, stirring for another 2-3 minutes.

7. Dice celery and add to the pot.

8. Scoop in shredded pork, and pour the juice from the slow cooker into the soup pot.

9. Add 4 more cups of water, increase heat to high. Cover with a lid and bring to a boil.

10. Slice green pepper lengthwise, and finely chop green cabbage.

11. Add in the pepper and cabbage and keep the pot at a low boil.

12. Once soup is boiling add the soup stock, tomato paste, and fish oil.

13. Add Chili pepper flakes the pot.

14. Reduce heat, and allow to simmer.

15. Add in ramen noodles and bag of bean sprouts.

16. Dice lemon into quarters and squeeze in the juice of two wedges.

17. Cover and let simmer for 5 minutes.

18. Finely chop cilantro and set aside (use 1/2 cup of chopped cilantro to add to the soup, and use the remainder to top each bowl individually).

19. Remove lid and add in the cilantro.

20. Add 1 can of coconut milk, stir until combined.

21. Salt to taste , top with diced green onion and cilantro - and enjoy (it’s traditional to add a soft boiled egg to each bowl, I’m just not personally a fan).