Pork and Ham Hock Ramen
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Pork and Ham Hock Ramen
Recipe By Michael Weldon
Ingredients
Ramen Broth
2 ltr Coles chicken stock
2 tbs miso paste
1 ham hock
2 tbs soy sauce
2 tbs mirin
2 tbs Squeaky Gate extra virgin olive oil
500 g Coles pork mince
1 tbs grated ginger
1 tbs sesame oil
sea salt
Garnish
1 pack ramen noodles
4 spring onions, sliced thinly
1 tbs sesame seeds, toasted
2 free range eggs
4 nori sheets
Method
Combine the ramen broth ingredients in a large soup pot. Bring to the boil then reduce to the simmer. Simmer for 30 minutes or up to 2 hours. Remove the pork hock and strain the broth. Taste and adjust seasoning to your liking. Soy for salt and mirin for subtle sweetness.
Heat a small saucepan of water until its boiling. Shake the eggs gently to centre the yolk, cook for 6 minutes then remove and place straight into iced water. Allow to cool then peel.
In a large frypan heat the oil over a high heat. Add the ginger and fry for 30 seconds, add the pork mince and cook until browned all over. Add the sesame oil and soy. Toss through the mince then remove from heat.
Cook the noodles following the instruction on the packet.
To serve place the noodles into soup bowls and place the pork mince and ham hock onto the top of the noodles. Ladle over the hot ramen broth. Top with spring onions, half an egg, a nori sheet, sesame oil and sesame seeds.
