Ramen with Sesame Pork

There’s a million fun ways to make ramen.  This is one of those ways. 

Ingredients:

1 Tbs brown sugar

1 Tbs Hoisin sauce

1 Tbs soy sauce

1 Tbs sesame oil

2 tsp chili garlic sauce

2 pork loin cutlets ( ½” thick)

1 cup sliced mushrooms

4 green onions, chopped

¼ cup fresh basil, chopped

1 large jalapeño, sliced

1 wickedly spicy chili of your choice, thinly sliced (optional)

½ tsp toasted sesame seeds

2 packs of dry ramen, save the spice packets for another day

Directions:

Mix the brown sugar, Hoisin sauce, soy sauce, sesame oil and chili garlic sauce in a small bowl. 

Smear the mixture over the pork cutlets.

Lay the pork cutlets on a sheet of heavy duty aluminum foil and wrap tightly.

Heat a skillet at high heat.  Lay the aluminum packet on the skillet and press with a heavy object, such as a tea kettle full of water, or small pot filled with water.

Turn the packet over every minute, with tongs.  Remove the packet after 5 minutes.  Set aside.

Set a pot of water to boil.  Add the ramen and stir briefly until the ramen is tender.  Strain the ramen noodles and set aside.

Slice the pork into ½” thick strips.  Set aside.

Pour the juices from the aluminum foil pack into a small sauce pan.  Scrape away any solids that remain on the aluminum foil and add them to the pan.  Add 2 cups of water to the pan and simmer at medium medium/high heat.  Allow the sauce to boil for a minute and then turn the heat off.  Add the toasted sesame seeds. 

Add some of the cooked noodles to a serving bowl.  Add some sliced pork and raw vegetables.  Pour some of the broth into the bowl and steep for a few minutes.  Serve warm.

4 thoughts on “Ramen with Sesame Pork

  1. Ok that’s definitely different than my ramen. Really like the way you did the pork and adding the cooking liquid is a great idea. Was thinking about making ramen at lunch today because I had a package of Mr. Noodles ramen for lunch. You need to add a quartered hard boiled egg the next time you make it. Well just barely hard boiled is my way. Great recipe Bob.

    Like

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