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In June, I travelled to visit my BFF who recently relocated to Seattle (holler if you live there and want to reach out!) While in Washington, I experienced the San Juan Islands, Pike Place Market, Nora Ephron’s favourite coconut pie from Dahlia Bakery, and an absolute life-changing bowl of pork ramen. Ordinarily, I must make my ramen from scratch at home using our own table chickens and homemade noodles, so it was a double treat to sit back and relax while a steaming bowl of ramen was prepared and served to me….but trying the pork (Tonkotsu) version of these gorgeous Asian noodles is what I found to be most remarkable—noodles in a broth beautifully balanced with aromatics, pork flavour, and just so much body.

Inspired by my relentless craving for that Seattle ramen bowl and Bord Bia’s new #PorkNight campaign, I rustled up some slow-cooked pork ramen this weekend which everyone at the farm loved as much as me. This Japanese style soup is easy to prepare in either a slow-cooker or the oven, you simply cook the pork until it is tender in its highly flavourful broth, add vegetables, followed by the ramen or udon noodles, a hard-boiled egg, and you’re all ready to serve.


Once again I am partnering with the Irish Food Board, Bord Bia, who are on a mission to encourage the nation to broaden their culinary horizons and eat more Quality Assured pork. Pork is packed full of flavour, is really versatile and with just a few key ingredients it is easy to enhance its natural flavours to make a tasty meal that is high in protein and great value, like this slow-cooked pork ramen.

Bord Bia is calling for the people of Ireland to take on their own #PorkNight Challenge. On a night of your choosing, Bord Bia is asking people to go beyond their go -to standby suppers and start prepping something tasty with pork.

The hope is that #PorkNight will become a regular in many households and if you are so inclined, you’ll find a suite of really easy-to-prepare, flavoursome and versatile pork recipes on bordbia.ie for inspiration (recipe difficulty ranges from kitchen novice to seasoned cooks alike.)
Always look for the Bord Bia Quality Mark on pork so that you know it has been produced to the highest Bord Bia quality standards and where it comes from.


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Slow-Cooked Pork Ramen
You can cook this in the oven if you don’t have a slow cooker. Just place all the ingredients in an ovenproof casserole dish, cover and cook at Gas Mark 3, 160°C (325°F) for two hours.
Serves 6
Time: Slow Cooker – 7 hours
Oven – 21⁄2 hours
1kg lean, boneless pork shoulder, cut into 4 equal pieces
2 tablesp. rapeseed or olive oil
Salt and freshly ground black pepper
1 large onion, coarsely chopped
4 garlic cloves, peeled and chopped
5cm piece ginger, peeled and chopped
1 ltr. homemade or low salt chicken stock
1 leek, halved lengthwise and coarsely chopped
100g button mushrooms, brushed clean and coarsely chopped
3 tablesp. soy sauce
1-2 tablesp. Sriracha or other hot sauce, to taste
6 large eggs
250g ramen or udon noodles
4 scallions, finely chopped
1 tablesp. sesame seeds, lightly toasted
Heat a tablespoon of oil in a frying pan over a high heat. Season the pork with a little salt and black pepper. Brown the pork in batches then transfer it to the slow cooker. Reduce the heat to medium and add the onion, garlic and ginger to the frying pan. Cook for about five minutes until softened. Stir in about 200mls of the stock. Bring to the boil, stirring and scraping up any brown bits from the pan. Transfer to the slow cooker.

Add the leek, mushrooms and remaining 800mls of stock to the slow cooker. Stir to combine. Cover and cook on the high-heat setting for 6 hours. The pork should be very tender at this stage.

When the pork is cooked transfer it to a cutting board. Using 2 forks, break the pork into bite-sized chunks, removing and discarding any fat. Strain the broth through a fine sieve. Discard the solids. Return the pork and broth to the slow cooker and season to taste with soy sauce and hot sauce. Cover and cook on the low-heat setting for about 30 minutes to warm through.

Place the eggs in a saucepan of cold water. Bring to the boil then reduce to simmer. Cook for 5 minutes for soft centre. Allow an extra 2 minutes for hard boiled eggs. Run under cold water to cool the eggs, peel and set aside. Cook the noodles as per the packet instructions.

To serve: Divide the noodles evenly between individual bowls. Add the pork and broth to the bowls then sprinkle over the scallions, add the halved eggs, drizzle over a little hot sauce and sprinkle on the sesame seeds. Serve immediately.

Slan Abhaile,

(This post has been sponsored by Bord Bia)

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4 Responses to “Slow-Cooked Pork Ramen”

  1. Krista Bjorn says:

    This looks and sounds so comforting and hearty and delicious. 🙂 It’s nearly spring here, but this would be divine on these evenings that are still cold.

  2. Cloudmagazin says:

    Ik heb de ramen vandaag gedaan met enkel water, Slim doekje en de droogdoek. Geen vuil of streep meer te zien! Dit scheelt me een berg frustratie, want voorheen was ik er een stuk langer mee bezig en wanneer de zon dan op de ramen stond, zag ik steeds weer strepen. Echt de beste investering sinds tijden!

  3. Michelle McDermott says:

    This sounds wonderful! I have lived north of Seattle for 21 years and absolutely love it. I cannot imagine living anywhere else. Glad you enjoyed your visit!

  4. Martha Buckwalter-Davis says:

    This looks amazing! I love that it is a slow cooker recipe. We miss ramen in Kildare as well – we only get it when we get into Dublin!

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