If you like to make ramen, but dislike the time it takes in the kitchen to make the broth, try my Shortcut Pork Ramen. You can have a delicious bowl made at home that tastes as good as it looks in less than 30 minutes. You can’t even drive to the ramen house and order in that amount of time!
My Shortcut Pork Ramen saves precious time in the kitchen by using some flavorful ingredients from the start. First, it starts with the pork. Most pork ramen dishes have a big slice of fatty pork, but I’m making it slightly healthier with a pork loin filet. Plus, I’m using a filet that’s already marinated, so it’s saving me even more time from having to marinate it myself.
To prepare the pork for this dish, slice it thin so it cooks fast, yet another timesaver! Heat up the sesame oil, which leaves a nice nutty aroma, and add the pork. It should be done about 4 minutes each side and then remove. Now here’s an important part- keep the oil and pan drippings because you don’t want to lose this flavor.
In the pot, add water to the pan drippings and bring to a boil. Next comes another flavor hack, Better Than Bouillon Beef Flavor. I usually love using the chicken flavor, but the beef flavor goes well with the pork. Simply add a teaspoon to the boiling water and stir. Add salt to taste, and remember, you do have to keep tasting the soup as you go along. You can always add more salt- but you can’t take it away!
Another star of this Shortcut Pork Ramen is the boiled egg. I wanted these eggs to be soft in the middle, and I found the perfect timing for this egg is 7.5 minutes. You can check out this post to get the perfect boiled egg.
To build a bowl of Shortcut Pork Ramen, you have to remember that part of what makes it so delicious is also how the bowl looks. Start by adding the cooked noodles into a bowl, then add slices of pork loin. Spoon over the hot broth, and then top with green onions and a halved boiled egg. I love chili sauce with my ramen, so I scoop over as much as I can handle. The best part about making this at home is that you can always go back to the pot and get a second serving!
- 4-6 oz pork loin filet, thinly sliced (I used Smithfield Steakhouse Mushroom)
- 2 ½ tbsp. sesame oil
- 4-5 cups water
- 1 tsp. Better than Bouillon beef flavor
- ½ tbsp. salt (or to taste)
- 1 package chow mein noodles
- 3 eggs
- 2 oz sliced green onions
- 1 ½ tbsp. chili oil
- Boil water and add chow mein noodles. Boil for 3 minutes and drain.
- Heat sesame oil on medium high in large pot or wok. Add pork and cook each side about 4 minutes or until slightly browned. Remove from pan and set to the side. Reserve the oil and drippings in the pot.
- Turn the heat on high and add 4 cups water to the pot. Bring to a boil and add bouillon. Salt to taste.
- To make soft-boiled eggs, boil for 7.5 minutes.
- For each bowl, layer egg noodles, sliced pork, and halved boiled egg. Add broth, green onions, and chili oil.