Slow Cooker Pork
- 500 g pork fillet pork steak
- 250 g passata
- 1 beef stockpot
- 1 tsp fennel seeds
- 1 tsp turmeric
- 1 tsp chilli flakes
- 1 tsp dried oregano
- 100 ml vinegar cider/ red wine / white wine
- 50 g corn flour
- 1 litre vegetable oil
- 1 tbsp Chinese 5 spice
- 750 ml chicken or vegetable broth
- 2 cloves garlic minced
- 2 cm piece of fresh ginger sliced
- 30 ml soy sauce
- 15 ml mirin sweet rice wine
- 5 ml sesame oil
- Salt and pepper to taste
For the Ramen and Garnish
- 1 packet of udon noodles
- Leftover slow-cooked pork about 250 grams, shredded or sliced
- 2-3 spring onions finely chopped
- 15 grams sesame seeds
- 1-2 red chilli peppers thinly sliced
- 4 tsp peanut rayu
- Soy marinated eggs Asian Supermarket or jammy eggs
Slow Cooker Pork:
- Remove the pork fillet from the packaging and place it in the slow cooker. Add in all the other ingredients. Stir. Cover with the lid and cook for 6 hours. When cooked, baste the meat in the sauce. Allow to rest for about 20 minutes. Serve up, and use the leftovers for the ramen.
- In a pot, heat the chicken or vegetable broth over medium heat. Add minced garlic, ginger slices, soy sauce, mirin, and sesame oil to the broth—season with salt and pepper to taste. Let the broth simmer for about 10-15 minutes to infuse the flavours.
- Pour the oil into a medium saucepan. Heat over a medium heat until it reaches 160 - 180℃. Test a piece of bread to see if it crisps up. Pull and shred the pork, toss it in the cornflour and Chinese 5 spice. Plunge it into the hot oil until crispy. Take it out carefully and drain it on kitchen paper.
Prepare the Udon Noodles:
- Boil a pot of water and cook the udon noodles according to the package instructions (usually around 8-10 minutes). Drain and set aside. If using the pre-cooked udon noodles, open the packet and pop the noodles into the ramen to reheat.
Assemble the Ramen:
- In serving bowls, place a portion of the cooked udon noodles. Add in shredded bok choy. Pour over the broth. Sprinkle in some shelled edamame. Carefully place the soy-marinated eggs on top. Place one or two halves on top of each bowl. Garnish with peanut rayu, sesame seeds, spring onions and chilli.