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Smoked Pork Ramen Bowls
Shoulder and belly smoked until tender, shredded and sliced over springy noodles in a smoky pork broth, crowned with a poached egg, nori, radish and herbs. The broth and meats can be made days ahead.
- YieldMakes 4 large bowls
- Hands-on2 h 15 min
- Total7 h 50 min
- Difficulty
Ingredients
Smoked pork
- 1.36 kgtrimmed pork shoulder, 3 lb
- 340 gpork belly, 3/4 lb, one whole slab, not sliced
- 2 tspkosher salt, plus more for the noodle water
- 2 tspfreshly ground black pepper
- 2 tspgarlic powder
- 2 tsponion powder
Broth and noodles
- 1900 mlsmoked bone broth, 2 quarts; homemade
- 6large button mushrooms, sliced
- 450 gfresh or dried ramen noodles, 1 lb; fresh preferred, seasoning packet discarded
Toppings
- 4large pasteurized eggs, for runny yolks
- 4green onions, thinly sliced
- 4 sheetsnori, 10 cm (4 inch) squares
- 4radishes, thinly sliced
- 1jalapeño, thinly sliced
- ½ cupfresh cilantro, chopped
- 1 tbspneutral oil, for oiling the ramekins
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