Spicy Pork Cheek and Vegetable Ramen
Treat the family to a nourishing Asian-style dinner that won’t break the bank: tender shredded pork cheeks, noodles, boiled eggs and veggies in a nourishing broth perfumed with garlic, ginger, chillies and spices. A Knorr Chicken Stock Pot is the quickest way to add instant depth of flavour to broth!
Feeds
4People
Preparation time
60Min.
Difficulty
intermediate
Ingredients
- Pork Mince
- 20 ml canola oil
- 3 spring onions, sliced
- 4 garlic cloves, peeled & grated
- 5 cm piece ginger, peeled grated
- 2 red chillies, finely chopped
- 500 g pork mince
- 30 ml soy sauce
- 20 ml brown sugar
- 1 packet Knorr Chilli Beef & Vegetable Soup
- 250 ml water
- Robertsons Atlantic sea salt
- Robertsons Black Pepper
- Ramen Broth
- 2 Knorr beef stock pots (dissolved in 1.2l hot water)
- 3 spring onions, sliced
- 1 garlic clove, sliced
- 3 cm piece of ginger, sliced
- 1 chilli, halved
- 30 ml soy sauce
- Robertsons Black Pepper
- brown sugar
- 1 pack egg noodles, cooked
- 4 eggs, medium boiled (7 minutes) & halved
- 2 carrots, julienne
- 1 leek, julienne
- 1 small Chinese cabbage, thinly sliced
- 2 spring onion, thinly sliced at an angle
- 1 red chilli, thinly sliced
Preparation method
- Pork Mince
- Heat the oil in a pan over a medium heat. Add the spring onion, garlic, ginger and chilli. Sauté until starting to soften.
- Add the pork mince and cook, stirring often, until cooked.
- Add the soy sauce, sugar, Knorr Beef & Vegetable Soup and water.
- Simmer until reduced.
- Season to taste with Robertson’s Atlantic Sea Salt and Robertson’s Black Pepper.
- Ramen Broth
- Bring the stock to a boil in a pot. Add the spring onion, garlic, ginger, chilli and soy sauce. Reduce to a simmer.
- Allow to simmer for 20 minutes, until flavourful.
- Strain and discard the solids.
- Season to taste with extra soy sauce, Robertson’s Black Pepper and brown sugar.
- To serve:
- Divide your egg noodles, eggs and vegetable between four bowls.
- Top with the pork mince and fresh coriander.
- Add the hot ramen broth just before serving.
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