Ramen with Shredded Sous Vide Pork

(8)

Christina Wylie

Koh Samui Thailand

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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This isn't the kind of two-minute noodles ramen that you might have seen in packets in the supermarket. Instead, this is a noodle dish with a freshly made broth and 24-hour sous vide pork. 
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Ingredients for 2

  • 2 nests ramen noodles, cooked and drained

  • 300g pork shoulder

  • 6 cups (1.41 L) chicken stock

  • 1 cup (237 mL) shiitake mushrooms (or any other mushrooms if you can’t find shiitake)

  • 2 tsp (9.8 mL) soy sauce

  • 2 cloves of garlic, minced

  • 2 tsp (9.8 mL) minced ginger

  • 2 tsp (9.8 mL) sesame oil

  • 2 scallions, sliced

Directions

  • Step 1

    Seal pork shoulder in a bag and cook at 159.8 F (71 C) for 24 hours, then shred with a fork.

    • Finishing Steps

    • Step 0

      Bring the chicken stock to boil in a pot then add soy sauce, garlic, ginger and mushrooms and simmer for 10 minutes.

    • Step 1

      Pour the broth over the noodles in soup bowls, stir in the pork, and top with sesame oil and scallions.

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159.8 F / 71 C Recipe Temp
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