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