Pork Ramen with Fresh Ramen Noodles & Summer Vegetables

Pork Ramen

with Fresh Ramen Noodles & Summer Vegetables

40 MIN
2 Servings
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From the Test Kitchen

In this seasonal take on a Japanese standard, we’re serving up a delicious version of yakibuta ramen. Yakibuta (Japanese for “roast pork”) is a classic preparation similar to char siu, a Cantonese-style Chinese dish. The pork is seared and roasted, then sliced thinly and used in all kinds of dishes—accenting the ingredients around it with its signature richness. Here, we’re serving it with tender ramen noodles, a flavorful broth and seasonal produce, including eggplant and delicate microgreens (the nutritious early sprouts of leafy vegetables).

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Pork Ramen with Fresh Ramen Noodles & Summer Vegetables
Title
  • 1 Pork Roast
  • ¾ lb Fresh Ramen Noodles
  • 2 Scallions
  • 1 ear Of Corn
  • 1 Eggplant
  • ¼ oz Microgreens
  • 2 Tbsps Pork Demi-Glace
  • 2 Tbsps Rice Vinegar
  • 1 1-Inch Piece Ginger
  • 2 Tbsps Soy Glaze
  • 1 tsp Pork Ramen Spice Blend (Black Sesame Seeds, White Sesame Seeds, Kibbled Nori & Sansho Pepper)
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Cut off and discard the stem end of the eggplant; cut the eggplant into ½-inch-thick rounds. Peel and mince the ginger.

Sear & roast the pork:
2 Sear & roast the pork:

Remove and discard any netting from the pork; pat dry with paper towels and season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 4 to 6 minutes per side, or until evenly browned. Transfer to a foil-lined sheet pan. Roast the seared pork 10 to 12 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven and transfer to a cutting board. Let rest for at least 5 minutes.

Brown the eggplant:
3 Brown the eggplant:

While the pork roasts, wipe out the pan used to sear the pork. Add 2 teaspoons of oil; heat on medium-high until hot. Add the eggplant in a single layer; season with salt and pepper. Cook, flipping occasionally, 5 to 7 minutes, or until browned and tender. Season with salt and pepper to taste. Transfer to a plate. Wipe out the pan.

Make the broth:
4 Make the broth:

While the pork continues to roast, add 2 teaspoons of oil to the pan used to brown the eggplant. Heat on medium until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Add the corn, soy glaze, vinegar, demi-glace and 2 cups of water; season with salt and pepper. Bring to a simmer and cook, stirring occasionally, 4 to 6 minutes, or until thoroughly combined. Remove from heat. Season with salt and pepper to taste.

Cook the noodles:
5 Cook the noodles:

While the broth simmers, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under warm water. Divide between 2 bowls.

Finish & plate your dish:
6 Finish & plate your dish:

Find the lines of muscle (or grain) of the rested pork; thinly slice crosswise against the grain. Stir any juices from the cutting board into the broth. Divide the finished broth between the 2 bowls of cooked noodles. Top with the browned eggplant and sliced pork. Garnish with the spice blend, green tops of the scallions and microgreens. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Cut off and discard the stem end of the eggplant; cut the eggplant into ½-inch-thick rounds. Peel and mince the ginger.

2 Sear & roast the pork:

Remove and discard any netting from the pork; pat dry with paper towels and season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 4 to 6 minutes per side, or until evenly browned. Transfer to a foil-lined sheet pan. Roast the seared pork 10 to 12 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven and transfer to a cutting board. Let rest for at least 5 minutes.

Sear & roast the pork:
Brown the eggplant:
3 Brown the eggplant:

While the pork roasts, wipe out the pan used to sear the pork. Add 2 teaspoons of oil; heat on medium-high until hot. Add the eggplant in a single layer; season with salt and pepper. Cook, flipping occasionally, 5 to 7 minutes, or until browned and tender. Season with salt and pepper to taste. Transfer to a plate. Wipe out the pan.

4 Make the broth:

While the pork continues to roast, add 2 teaspoons of oil to the pan used to brown the eggplant. Heat on medium until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Add the corn, soy glaze, vinegar, demi-glace and 2 cups of water; season with salt and pepper. Bring to a simmer and cook, stirring occasionally, 4 to 6 minutes, or until thoroughly combined. Remove from heat. Season with salt and pepper to taste.

Make the broth:
5 Cook the noodles:

While the broth simmers, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under warm water. Divide between 2 bowls.

6 Finish & plate your dish:

Find the lines of muscle (or grain) of the rested pork; thinly slice crosswise against the grain. Stir any juices from the cutting board into the broth. Divide the finished broth between the 2 bowls of cooked noodles. Top with the browned eggplant and sliced pork. Garnish with the spice blend, green tops of the scallions and microgreens. Enjoy!

Finish & plate your dish:
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