Serves : 4 people
Prep time : 20 minutes
Cook time : 10 minutes
Cut option 1 : Pork loin chops run from the leg to shoulder, just below the back and close to the top of the side of the pig.
Cut option 2 : Pork leg roasts are cross cut sections of the leg of the pig that are traditionally cured into hams. The leg steaks benefit from long, slow cooking but can be thinly sliced for the application after being fried.
1 1/2 pounds Five Marys Farms pork loin chops or leg roast
2 tablespoons olive oil
4 cups water
4 cups chicken stock
4 packages of your favorite packaged ramen with seasoning packets
1 tablespoon soy sauce
1 teaspoon sesame oil
2 garlic cloves, smashed
2 cups carrot shreds
2 bunches of green onions, sliced
1 teaspoon sesame seeds
Salt and pepper to taste
Chopped green onions
- Preheat a large skillet over medium heat and fry the pork in olive oil until cooked medium-well and caramelized, about 8-10 minutes. Set aside.
- Bring a pot of water to a boil and add eggs. Set a timer for 7 minutes. After 7 minutes, remove eggs from the pan and plunge in cold running water 3-4 minutes. Peel the eggs and set aside.
- In a large soup pot, add water, chicken stock, 2 ramen seasoning packets, soy sauce, sesame oil, garlic, 1 cup of carrot shreds, 1/2 the green onions, and 1 teaspoon of sesame seeds to a boil.
- Once the broth is boiling, add the 4 bricks of dried noodles. Cook 3-4 minutes and portion into bowls.
- Thinly slice the pork and add to the top of the bowls with any garnishes you love!
- Slice eggs in half as needed and add to the ramen.
- Finish the bowls with remaining carrots and green onions, spicy chili oil, and sesame seeds.
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