One of our favorite recipes for a long simmer on the stovetop is a simple ramen recipe. After a little bit of prep, you get to leave everything in a big pot for a long simmer and end up with a delicious Shoyu style ramen broth.
We love making this because the dish add-ons that will accompany your broth (kale, eggs, sprouts, mushrooms, ginger, etc) can be customized by whatever you like or what’s in season.
We’ve been wanting to make pork ramen recipe for a long time, and this winter it finally happened! We made a big batch and then froze it in quarts, the perfect size to defrost and make a ramen dinner for two.
Click here for a PDF version of this recipe.
Pork Ramen
For the broth:
3lbs pork trotters
2-3lbs pork bones
2 Tbsp vegetable oil
1 large onion, very roughly chopped
10 garlic cloves
3 inch knob of ginger, roughly chopped
1lb slab pork back fat
2 Tbsp soy sauce, or more to taste
1 Tbsp sweet white miso, or more to taste
For serving:
Ramen noodles
Ajitsuke Tamago – Ramen Eggs
Steamed or sautéed kale, mustard, spinach, cabbage, etc
Mushrooms
Charred onions
Pickled ginger
Fresh pea shoots
Anything that you think will taste good!
DIRECTIONS
1. In a large stockpot, cover the trotters and pork bones in cold water. Bring to a boil over high heat and remove from heat as soon as a boil is reached. Dump the water down the drain, reserving bones and trotters.
2. While the stockpot is heating, warm the vegetable oil in a large cast iron skillet over high heat until it’s lightly smoking. Add the onions, garlic, and ginger, tossing occasionally until charred on most sides, about 10 minutes. Set the charred veggies aside.
3. Carefully wash the ones and trotters under cold water, removing any marrow or coagulated blood. After cleaning the bones and trotters, return them to the stockpot along with the charred veggies and the pork back fat.
4. Fill the pot with cold water and bring to a boil over high heat, skimming off any scum that appears on the surface. Reduce heat to a low simmer and cover the pot.
5. After 15 minutes, when you check on the pot, it should be a slow rolling boil. Adjust the heat to achieve this covered slow boil.
6. Boil the broth until the back fat is completely tender. Remove the fat pieces with a slotted spoon. Continue to boil the broth for at least 2 more hours, but another 6 to 8 is best. Continue to top up the water to keep the bones submerged.
7. Once the broth is ready, remove pot lid and reduce broth to 3 to 4 quarts. Strain through a fine mesh strainer and discard the solids.
8. Season the broth with the soy sauce and miso, adjust to taste, and add any other seasoning you want (like fresh grated garlic or chili oil).
9. Serve with ramen noodles, cooked veggies (like kale, onions, cabbage), pea shoots, or a soy marinated egg.
10. Enjoy!