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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 2 1/4 lb. pork shoulder (rolled)
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 8 1/2 cups chicken stock
- 1 onion (cut in half, no need to remove the skin)
- 2 carrots (peeled. One left whole, the other cut into matchsticks)
- 1 stick celery (broken in half)
- 3 cloves garlic (chopped in half, no need to peel)
- 1 ginger (thumb-sized piece of, roughly chopped, no need to peel)
- 2 Tbsp. mirin
- 3 Tbsp. soy sauce
- 2 Tbsp. gochujang
- 1/2 ramen
- 1 red chilli (roughly sliced, remove the seeds if you don’t like it too hot)
- 4 large eggs
- 7 oz. ramen noodles (dried, or 17.5oz, 500g cooked ramen noodles)
- 1 leek (sliced)
- 3 baby spinach leaves (packed cups, 100g)
- 1 tsp. sesame seeds
- 1 tsp. black sesame seeds
- 1 bunch scallions (spring onions -, chopped)
- 1 tsp. chilli flakes
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