|For the pork chops:|
|Free range slow grown pork chops||2|
|Chinese 5 spice||2tsp|
|For the Ramen:|
|Chicken or vegetable stock||700ml|
|Ginger root, grated||1cm|
|Garlic clove, crushed||1|
|Courgette, cut in to thin strips||1|
|Red pepper, cut in to thin strips||1|
|Carrot, peeled in to ribbons||1|
|Spring onion, thinly sliced||1|
|Chilli, thinkly sliced||To taste|
|Coriander, chopped||1 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. 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. 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. 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. Meanwhile place the rice noodles in boiling water and cook for 5 minutes until softened. Drain and divide in to 2 bowls.
- 5. Pour the broth over the rice noodles until it fills the bowl.
- 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. Sprinkle with spring onion, chilli (if you love heat) and chopped coriander and serve.