josh and i have been loving ramen lately (especially since jin ramen has come to the upper west side, if you’re in the neighborhood you must try!) so we were really excited the other week when our blue apron delivery included everything to make our own pork ramen at home! this is one of those meals i would never consider making on my own, so this was the perfect push to try my hand at home with something i’m currently loving and would otherwise feel intimidated by.
we’ve partnered with blue apron today to share the recipe with you! you can see all of their incredible recipes right here if you’d like. and if you’d like to give them a try, the first 100 readers will receive two free meals on their first blue apron order by using this link. if you aren’t already familiar with them, blue apron delivers all the farm-fresh ingredients in the right proportions to your door, so you can follow their recipe cards and make beautiful meals at home with ease. we have been using them for a few years now, and have loved the way it introduces us to new foods and meals. and personally, i love that is forces me to cook something. ;)
what you need:
1 pork roast
3/4 pound fresh ramen noodles
1 ear of corn
1/4 ounce microgreens
2 tablespoons pork demi-glace
2 tablespoons rice vinegar
1 1-inch piece of ginger
2 tablespoons soy glaze
1 teaspoon pork ramen spice blend (black sesame seeds, white sesame seeds, kibbled nori and sansho pepper)
preheat the oven to 450 degrees. heat a medium pot of salted water to boiling for the noodles. wash and dry the produce. slice the scallions, husk the corn and cut the corn kernels off the cob. cut and discard the stem of the eggplant and then cut the remaining eggplant into 1/2-inch thick rounds. peel and mince the ginger.
remove the netting from the pork and pat dry with paper towels. season the pork with salt and pepper on all sides. brown the pork in 2 teaspoons of oil on medium-high heat and cook, turning occasionally, for 4-6 minutes per side or until evenly browned (i always brown my meat a few minutes longer than suggested.) transfer to a foil-lined sheet and roast in the oven for 10-12 minutes, or until cooked through. remove from the oven and let it rest 5 minutes before cutting.
while the pork roasts in the oven, wipe out the pan you used to brown the pork, and heat 2 teaspoons of oil to medium-high heat. add the sliced eggplant in a single layer and season with salt and pepper. cook, flipping a few times as you go, for 5 to 7 minutes. season again with salt and pepper to taste.
while the pork continues to roast, add 2 teaspoons of oil to the pan used to brown the eggplant and heat until hot. add the ginger and white bottoms of the scallions with a little salt and pepper. cook, stirring frequently, 2 to 3 minutes. add the corn, soy glaze, vinegar, demi-glace and 2 cups of water. season with salt and pepper. bring to a simmer and cook, stirring occasionally, 4 to 6 minutes, or until thoroughly combined. remove from the heat.
while the broth simmers, add the noodles to the pot of boiling water, stirring gently to separate. cook, stirring occasionally, 2 to 3 minutes. drain and rinse under warm water. you can then divide the noodles into however many portions you plan to serve, by plating the noodles into bowls.
when cutting the pork, find the lines of muscle (or grain), and thinly slice crosswise against the grain. stir any juices from the cutting board into the broth. divide the finished broth between your bowls of cooked noodles. top with the browned eggplant and sliced pork. garnish with the spice blend, green tops of the scallions and microgreens.
and then, ENJOY! (ps. why does “plating” something make me feel SO fancy?)
next time, we want to try making ramen with a soft boiled egg! get ready. ;)
thanks to blue apron for partnering with us on this post! you can see the full recipe, as well as many others, right here. and don’t forget that the first 100 readers to sign up here to give blue apron a go will get their first two meals free! to sign up for your two free meals!