Are you a fan of ramen? Do you love the rich, savory flavor of pork in your bowl? If so, you’re in luck!
Cooking pork for ramen is easier than you might think. Whether you prefer a tender pork belly or a crispy pork shoulder, there are plenty of ways to prepare this delicious protein for your favorite noodle dish.
In this article, we’ll explore different methods for cooking pork for ramen, from slow-roasting to quick pan-searing. So grab your apron and let’s get started!
How To Cook Pork For Ramen?
1. Pork Belly:
Pork belly is a popular choice for ramen because of its tender, melt-in-your-mouth texture. To cook pork belly for ramen, start by seasoning it with salt and pepper. Then, cover it with cling wrap and tenderize it with a rolling pin or meat mallet. Roll the pork belly into a cylindrical shape and tie it tightly with cooking string to hold its shape.
Next, heat oil in a frying pan and brown the outside of the tied pork belly all around. Transfer the pork belly into simmering water (enough to just cover it) and cook for one hour over low heat. Drain the cooking water and add sugar, sake, soy sauce, scallions, garlic, and ginger to the pot with the pork belly. Bring to a boil, then turn the heat down to low. Place a drop lid over the pork belly and simmer for one hour. Skim scum off the cooking sauce at times and rotate the pork belly occasionally too. After one hour, turn off the heat and leave the pork belly in the cooking sauce. After it cools down, refrigerate it overnight.
Take the pork belly out of the pot and cut the twine to remove carefully. Slice the chashu 0.2 inch (5mm) wide and serve as ramen topping or store for later use.
2. Pork Shoulder:
Pork shoulder is another great option for ramen because of its versatility and tender meat. Start by choosing a nicely marbled pork shoulder that is about 3-4 pounds in weight. Chop it into a few chunks to make sure the marinade can penetrate the meat well.
Marinate the pork shoulder in salt, brown sugar, fish sauce, rice vinegar, and sesame oil for at least a few hours or overnight if possible. Add the pork and all the marinade to a 6-quart crockpot and cook on low for 8-10 hours or until tender.
Once cooked, remove from the crockpot and let rest for a few minutes before slicing thinly for your ramen bowl.
3. Pork Loin:
If you’re short on time but still want that delicious pork flavor in your ramen bowl, try using pork loin instead. Marinate it in hoisin sauce overnight or for at least a few hours before roasting in the oven at 400 degrees F for 20-25 minutes or until it reaches an internal temperature of 145 degrees F.
Once cooked, let it rest for a few minutes before slicing thinly for your ramen bowl.
Choosing The Right Cut Of Pork For Ramen
When it comes to choosing the right cut of pork for ramen, there are a few options to consider. Pork belly is the most popular choice for chashu, the marinated and braised pork often used as a topping for ramen. This is because it has a high fat content that makes it tender and flavorful. To prepare pork belly for ramen, you will need to season it with salt and pepper, roll it into a cylindrical shape, tie it tightly with cooking string, brown it in a frying pan, and then simmer it in a mixture of sugar, sake, soy sauce, scallions, garlic, and ginger for one hour.
Pork shoulder is another great option for ramen because of its versatility and tender meat. To prepare pork shoulder for ramen, you will need to chop it into chunks and marinate it in a mixture of salt, brown sugar, fish sauce, rice vinegar, and sesame oil for at least a few hours or overnight. Then cook it in a crockpot on low heat for 8-10 hours or until tender.
If you’re short on time but still want that delicious pork flavor in your ramen bowl, pork loin is a good option. Marinate it in hoisin sauce overnight or for at least a few hours before roasting it in the oven at 400 degrees F for 20-25 minutes or until it reaches an internal temperature of 145 degrees F.
Ultimately, the choice of cut will depend on personal preference and availability at your local butcher or grocery store. Pork belly is the traditional choice for chashu but pork shoulder or loin can also work well as substitutes.
Slow-Roasting Pork Belly For Maximum Flavor
Slow-roasting pork belly is a great way to achieve maximum flavor and texture for your ramen bowl. Start by seasoning the pork belly with salt and pepper, and then roast it in the oven at a low temperature of 310 degrees F for 90 minutes to 2 hours. This slow-roasting process allows the fat to render out slowly, resulting in a crispy exterior and a tender, juicy interior.
Once the pork belly is cooked through, turn the oven up to its highest temperature and blast the belly for 10-20 minutes to get the skin extra crispy. Remove it from the oven and let it cool before slicing into thin pieces.
To add even more flavor to your pork belly, try marinating it overnight in a mixture of soy sauce, sake, mirin, brown sugar, garlic, and ginger before roasting it in the oven. This will infuse the meat with a delicious umami flavor that will complement your ramen broth perfectly.
When serving your slow-roasted pork belly in your ramen bowl, make sure to add it to the broth just before serving to keep it warm and juicy. Top it off with some sliced scallions and a soft-boiled egg for a delicious and satisfying meal.
Quick And Easy Pan-Seared Pork Shoulder
If you’re looking for a quick and easy way to cook pork shoulder for your ramen bowl, try pan-searing it. Start by seasoning the pork shoulder with salt and pepper on both sides. Heat up a tablespoon of oil in a large skillet over medium-high heat. Once the oil is hot, add the pork shoulder to the skillet and sear it on all sides until it’s browned and crispy, about 2-3 minutes per side.
Once the pork shoulder is seared, remove it from the skillet and let it rest for a few minutes before slicing it thinly for your ramen bowl. This method is perfect if you don’t have a lot of time to cook or if you want a crispy texture to your pork. However, keep in mind that pan-searing pork shoulder may result in a less tender meat compared to braising or slow-cooking methods.
Marinating Pork For Extra Flavor In Ramen
Marinating your pork before cooking it for ramen is a great way to add extra flavor to your dish. One popular marinade includes sugar, oyster sauce, rice wine vinegar, garlic, ginger, chili flakes, sriracha, tamari soy sauce, black pepper, and salt. Mix all of these ingredients in a medium bowl and pour half of the marinade over the pork. Refrigerate until ready to cook and set aside the remaining marinade for later use.
Another way to add flavor to your pork for ramen is by using store-bought broth and adding additional ingredients like garlic, ginger, pepper, chili flakes, and soy sauce. Cook the mushrooms in the broth for even more umami flavor. Once the pork is cooked and sliced, add it to the broth and noodles for a delicious and satisfying meal.
No matter which cut of pork you choose to use for your ramen, marinating it beforehand will enhance its flavor and make your dish even more delicious. Experiment with different marinades and cooking methods until you find the perfect combination for your taste buds.
Slicing And Serving Pork For The Perfect Ramen Bowl
Now that you’ve cooked your pork perfectly, it’s time to slice it for the perfect ramen bowl. For pork belly, slice it into thin pieces about 0.2 inches (5mm) wide. Make sure to cut against the grain to ensure a tender and melt-in-your-mouth texture.
For pork shoulder, slice it thinly against the grain as well. You can also shred it with two forks for a more pulled pork texture.
For pork loin, slice it thinly against the grain and at a slight angle for a more visually appealing presentation.
When serving the pork in your ramen bowl, make sure to place it on top of the noodles and broth so that it doesn’t get too soggy. Garnish with fresh herbs like cilantro or green onions for added flavor and texture.