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Bisto Ramen Noodles with Pork Shoulder

Ensure your menu reflects the tastes that students want to see to keep them dining on site. Although almost half of fourth year students [42%] would describe their tastes as adventurous, they are less likely to cook these ideas from scratch, given the pressures of university life. This Japanese cuisine inspired recipe, which features Bisto Bouillon, reflects the latest cuisine trends. A big prediction for this year is that Japanese food will grow in popularity as consumers step back and realise the richness and diversity of the Japanese food culture.

Prep Time: 40 mins
Cooking Time: 4 hours 15 mins
Serves: 10

Meal Type:
Channel:

Ingredients

  • 1.5kg Pork shoulder
  • 20ml Rapeseed oil
  • 1 Onion (5mm dice)
  • 6 Garlic cloves (crushed)
  • 20g Fresh ginger (peeled and finely chopped)
  • 2ltrs Bisto Chicken Bouillon (made as per instructions)
  • 1 Leek (chopped 1cm)
  • 200g Button mushrooms (roughly chopped)
  • Soy sauce (for seasoning)
  • Chilli oil (for seasoning)
  • 500g Ramen noodles (cooked as per instructions on pack)

To serve:

  • 5 Soft boiled eggs (cooled and halved)
  • 4 Spring onions (finely chopped)
  • Handful of pea shoots

Method

1. Pre-heat the oven to 140°C.
2. In a large frying pan, add the oil and pan fry the pork, until brown on all sides, then transfer to a large casserole dish.
3. In the same frying pan, gently brown the onion, then stir in the garlic and ginger and cook for a further minute; then add 500ml of the Bouillon to deglaze.
4. Transfer to the larger casserole dish, with the pork.
5. Add the leek, mushrooms, and the remaining Bouillon, and stir.
6. Cover and cook in the oven for about 4 hours until the pork is tender.
7. Remove the pork, allow to cool slightly and slice into even pieces, removing and discarding any large pieces of fat.
8. Sieve the broth into a bowl and discard the solids. Using a large spoon, skim off and discard any fat from the surface of the broth. Return the pork and broth to the pan, season with soy sauce and chilli oil. Cover and bring back to a simmer, then hold for service.
9. Meanwhile, cook the ramen noodles following the instructions on pack.
10. Add the noodles back to the pork and broth, sprinkle with the spring onions and pea shoots and serve each portion topped with half a soft boiled egg.

Additional Tips

  • Try adding spinach or Chinese cabbage to the dish
  • You can also do this dish with duck, chicken breast or fish, such as sea bream
  • Try garnishing with coriander, sliced red onion and a wedge of lime
  • If you prefer, you can keep the onion, garlic, leek, ginger and mushrooms in the dish (after straining, run under boiling water to remove any unwanted fat and then add back to the stock)