Specially Selected Pork Ramen
45 - 60 mins
Intermediate
Servings
4
This pork ramen with a winter spiced broth from Scotch Kitchen is the perfect way to use up your Christmas veg this festive season. It’s low in fat too, perfect for a guilt free post Christmas meal.
Recipe supplied from the Scotch Kitchen.
Ingredients
500g Specially Selected Pork medallions
Salt and pepper
1 tbsp rapeseed oil
1 low salt chicken stock cube
750ml water
60g ginger, peeled and shredded
10 garlic cloves, minced
1 red chilli, roughly chopped
1 cinnamon stick
3 garlic cloves, whole
250g dried egg noodles, medium
1 bunch of spring onions, chopped
3 medium carrots, peeled and cut into matchsticks
120g brussels sprouts, par boiled and halved
2 eggs
1 red chilli, sliced
Instructions
For the Pork Medallions
Heat a heavy based pan and add the oil
Season the pork and add to the pan
Cook for 3 minutes on each side then set aside to rest
For the Broth Base
Bring the water and stock to the boil in a large sauce pan
Add the garlic, ginger, chilli and whole spices and simmer for 15 minutes. You can use ground spices where whole ones aren’t available
Strain into a clean pot
For the Garnishes
Boil the eggs for 8 minutes then dip into cold water
In a pan of boiling water blanch the sprouts for 4 minutes then remove and plunge into cold water to stop the cooking. Once cooled, cut in half
Add the noodles to the broth and cook for 2 minutes
Add the spring onion, carrot and sprouts and cook for a further 2 minutes
To Serve
Divide the noodles between 4 bowls
Divide the veg and arrange around the noodles
Add half a boiled egg to each bowl
Slice the pork and place on top of the noodles
Pour over the broth and sprinkle with chilli
