Char siu pork ramen

The Chinese have no qualms about slurping noodles loudly. So follow their lead - we think this is worth making noise about.

Recipe «Char siu pork ramen» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 4 x 150g pork loin medallions, 2 tbs char siu sauce, 2 tbs peanut oil, 1/2 bunch spring onion, pale part thinly sliced, dark green part shredded, 2 garlic cloves, finely chopped , 2cm piece ginger, finely chopped, 1L Massel chicken style liquid stock, 2 tbs soy sauce , 2 tbs fish sauce, 180g ramen noodles, 2 baby bok choy, quartered lengthways, 1 long red chilli , thinly sliced.

Ingredients:

• 4 x 150g pork loin medallions 
• 2 tbs char siu sauce 
• 2 tbs peanut oil 
• 1/2 bunch spring onion, pale part thinly sliced, dark green part shredded 
• 2 garlic cloves, finely chopped 
• 2cm piece ginger, finely chopped 
• 1L Massel chicken style liquid stock 
• 2 tbs soy sauce 
• 2 tbs fish sauce 
• 180g ramen noodles 
• 2 baby bok choy, quartered lengthways 
• 1 long red chilli , thinly sliced 

Instructions

1. Brush the pork with char siu sauce and set aside to marinate for at least 15 minutes.
2. Meanwhile, heat 1 tbs peanut oil in a large saucepan over medium heat. Add the sliced spring onion, garlic and ginger, then cook for 2-3 minutes until fragrant.
3. Add the stock, soy and fish sauces, and 3 cups (750ml) water. Bring to a simmer, then add the noodles and bok choy. Cook for a further 3-4 minutes until tender. Remove from heat. Cover and keep warm.
4. Heat remaining 1 tbs peanut oil in a frypan over high heat. Add pork and cook for 3-4 minutes each side until caramelised and cooked through. Remove from pan and rest for 2 minutes, then thinly slice.
5. Divide soup among bowls, top with pork, then garnish with shredded spring onion and chilli, if using.