Grilled Pork Ramen Bowls

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Preparation Time

20 mins  

Cooking Time

40 mins  

For the pork chops:
Free range slow grown pork chops2
Chinese 5 spice2tsp
Vegetable oil2tbsp
Chilli powder1tsp
For the Ramen:
Chicken or vegetable stock700ml
Rice Wine1tbsp
Soy sauce2tbsp
Lime juice1tsp
Miso paste7g
Ginger root, grated1cm
Garlic clove, crushed1
Courgette, cut in to thin strips1
Red pepper, cut in to thin strips1
Carrot, peeled in to ribbons1
Rice noodles70g
Spring onion, thinly sliced1
Chilli, thinkly slicedTo taste
Coriander, chopped1 small handful

A fragrant ramen bowl to bring some warmth to these winter evenings!

From our friend and food development technologist Loren of Lozza_eats, this recipe really shows off the incredible produce from our local suppliers. The broth is topped with beautifully fresh, crisp vegetables and succulent, tender pork chops. 

Loren keeps herself busy producing practical and delicious recipes at home and visiting the best local restaurants. You can see more of her creative genius here.


  1. 1. Mix the Chinese 5 spice, vegetable oil, chilli powder and salt together to a paste. Rub across the pork chops on both sides. Place under a medium/high grill for 4-6 minutes on each side until golden brown. Set aside to rest. 
  2. 2. Pour the stock into a saucepan over a low heat. Add the soy sauce, lime juice, rice wine, miso paste, garlic and ginger. Stir to combine the ingredients. Allow the broth to heat through until it starts to steam. Do not let it boil.  
  3. 3. In a separate saucepan bring some water to the boil. Using a spoon carefully lower the eggs in to the gently boiling water and allow to cook for 6 minutes. Strain and cool before peeling. 
  4. 4. Meanwhile place the rice noodles in boiling water and cook for 5 minutes until softened. Drain and divide in to 2 bowls.
  5. 5. Pour the broth over the rice noodles until it fills the bowl. 
  6. 6. Slice the grilled pork and place on top of the noodle broth with the  pepper, courgette and carrot. Cut the boiled egg in half and place on top. 
  7. 7. Sprinkle with spring onion, chilli (if you love heat) and chopped coriander and serve.

You can find a recipe for the chicken stock here on our recipe page.

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