Crispy Pork Ramen with Crispy Chilli Oil

Serves 4 

Broth Ingredients

1 tbsp olive oil 

1 brown onion, halved with skin on

1 garlic bulb, halved

2 carrots, quartered 

2 celery stalk, halved

1 x 5cm piece of ginger

10g dried shiitake mushrooms (you can buy these from coles near the fresh mushrooms) 

2 tbsp soy sauce

1 tbsp sake

1 tbsp gochujang paste

1 tsp brown sugar

1 chicken stock cube

600g-1kg pork shoulder

5 liters water
Other Ingredients 

300g ramen noodles 

1 tbsp Umami Papi Crispy Chilli Oil, oil part only  

1 carrot, julienned

2 leeks, thinly sliced

100g baby spinach

2 eggs

1 cup canned corn, drained and rinsed 

4 spring onions, thinly sliced

1 tbsp sesame seeds

Method

Step 1: Heat olive oil in a pressure cooker or large saucepan over medium heat. Add the onion and garlic and cook for 2 minutes. Add the remaining broth ingredients, seal the lid, and cook on high pressure for 50 minutes (or cover and cook on low heat for 3-4 hours if using a stovetop).

Step 2: While the pork is cooking, heat 1 tablespoon of the oil part of Umami Papi’s Crispy Chilli Oil over medium heat and sauté the carrots for 2 minutes, or until slightly softened but still crispy. Remove and set aside. Next, sauté the leeks for 3-4 minutes, or until softened. Remove and set aside. Next, sauté the spinach until just wilted. Remove and set aside, then season all vegetables with a pinch of salt and pepper.

Step 3: Once the pork is cooked, use a slotted spoon to transfer it to a clean plate and set it aside. Remove and discard the vegetables from the broth. Shred the pork using two forks. Heat 1 tablespoon of Umami Papi’s Crispy Chilli Oil in a frying pan over high heat. Add half the shredded pork and cook for 2-3 minutes, or until crispy. Repeat with the remaining pork. Avoid overcrowding the pan to achieve the best crispiness.

Step 4: Fill a saucepan with water and cook the noodles according to package directions. Use tongs to remove from the pan, set aside. In the same saucepan, add the eggs and boil for 6 minutes. Remove and rinse under cold water, then place in an ice bath to cool. Peel and halve the eggs just before serving.

Step 5: To assemble, place the cooked noodles into serving bowls and ladle the broth over them. Top with sautéed carrots, leeks, spinach, corn, crispy pork, half an egg, spring onions, sesame seeds, and a drizzle of Umami Papi’s Crispy Chilli Oil.