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Description
This recipe is courtesy of The Food Charlatan.
Ingredients
US|METRIC
8 SERVINGS
- 2 lb. boneless pork shoulder
- 2 tsp. kosher salt
- 2 tsp. brown sugar (packed, for marinade)
- 2 tsp. fish sauce (for marinade)
- 2 tsp. rice vinegar (for marinade)
- 2 tsp. sesame oil (for marinade)
- 1 large onion (roughly chopped)
- 2 carrots (for broth)
- 6 cloves garlic
- 2 inches fresh ginger
- 1 jalapeño (for broth)
- 1 Tbsp. fish sauce (for broth)
- 1/2 cup soy sauce (plus 2 tablespoons, for broth)
- 1/4 cup rice vinegar (for broth)
- 1 tsp. Sriracha (plus more to taste)
- 3 Tbsp. Better Than Bouillon Chicken Base
- 11 cups water
- 2 carrots (for sauteeing)
- 2 stalks celery
- 5 oz. baby spinach (roughly chopped)
- 1 leek (washed and chopped)
- 16 oz. ramen noodles
- 4 large eggs
- 2 tsp. olive oil
- 2 Tbsp. sesame oil (for pork)
- 2 Tbsp. soy sauce (for pork)
- 4 Tbsp. brown sugar (for pork)
- 2 Tbsp. rice vinegar (for pork)
- 1 pinch salt
- 1 jalapeño (for serving)
- 4 green onions
- 1 cup frozen corn
- black sesame seeds (and/or white sesame seeds)
- crushed red pepper flakes
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Directions
- Start with the marinade. Use a sharp knife to cut the pork shoulder into two or three pieces. Place in a large plastic bag and sprinkle with the kosher salt. Rub the salt around to coat the pork.
- Add the marinade ingredients. Close the bag and shake it to distribute all the sugar and liquids.
- Let marinate for at least 30 minutes, and preferably up to 24 hours.
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