Pork Ramen

Recipe Directions

1. For best results, take the pork out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer than this recipe card indicates. Preheat your oven to 325 degrees.
2. Fill two different 4-6 quart pots 2/3 full with water (one pot is for the noodles, and one is for the eggs). Put the pots on the stove over high heat. Add 1 tbsp of salt to each pot
3. (the water should taste lightly salty). When both pots of water are boiling, start step #3.
4. Cut open the package of pork (a) and place on a baking tray lined with foil. Place the tray in your 325 degree oven and bake the pork for 5 minutes.
5. Pour the pork broth (b) into a saucepot. Put the pot on the stove over medium-high heat and bring the broth up to a simmer. Once the broth is simmering, turn the heat down to low to maintain a simmer until you are ready to serve.
6. Add the egg noodles (d) to one of the pots of boiling water. Cook for 7-9 minutes. Turn the other pot down to medium to maintain a simmer (this will be used to poach your eggs in step #7).
7. When the pork has baked for 5 minutes, remove from the oven. Arrange the bok choy, carrots and poblanos (c) around the pork. Season the vegetables with a pinch of salt and pepper. Put the tray back in the oven for 3 minutes.
8. Crack the eggs (e) into individual bowls. Season lightly with salt & pepper. Use a slotted spoon to carefully swirl the water in the pot a few times. With your other hand, quickly but gently pour the eggs into the water one at a time in one fluid motion. Let the eggs poach in the water for 3 minutes.
9. When the pork and vegetables have finished baking, remove from the oven.
10. When the egg noodles are ready, strain the water. Divide the noodles among your serving bowls. Ladle the broth into the bowls. Add the pork and vegetables to the bowls. Slice the scallions (f) and place on top.
11. After 3 minutes of poaching, use the slotted spoon to remove the eggs individually from the pot and let them drain in the spoon for a few seconds. Serve on top of the ramen. Season with a pinch of salt and pepper.
12. Garnish with pickled thai chili (g) if you want to add a little heat.