Ramen with pork fillet and chilli crunch drizzle

Deep, umami-rich ramen with spicy pork, silky broth and a delicious chilli crunch drizzle.

Cut:
  • Portions: 4–6
  • Prep: 45 minutes (plus marinating)
  • cook: 1 hour 15 minutes

Ingredients

For the soy-marinated jammy eggs and pork fillet

  • 4 eggs
  • 100 ml soy sauce
  • 100 ml water
  • 2 Tbsp (30 ml) mirin or substitute with 1 Tbsp (15 ml) brown sugar
  • 1 tsp (5 ml) sesame oil
  • 1 sheet nori, torn
  • 1 clove garlic, crushed (optional)
  • 10 g ginger, sliced (optional)
  • 600 g pork fillet
  • 1 Tbsp (15 ml) soy sauce
  • 4 Tbsp (60 ml) Cape Herb & Spice Chilli Crunch
  • Oil, for frying

For the ramen broth

  • 2 Tbsp (30 ml) sesame oil
  • ¼ C (60 ml) Cape Herb & Spice Veggie Roast Shaker
  • 3 cloves garlic, chopped
  • 2 spring onions, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 5 shiitake mushrooms, chopped (optional)
  • 2–3 Tbsp (30–45 ml) soy sauce
  • 1 tsp (5 ml) sugar
  • 2 tsp (10 ml) white miso paste (optional)
  • 2 L water

For the vegetable toppings and chilli crunch drizzle

  • 2 carrots, julienned
  • 1 red pepper, thinly sliced
  • 8 trimmed florets of broccoli
  • 1 C (250 ml) sweetcorn
  • 4 pak choi, halved
  • ¼ C (60 ml) sunflower oil
  • 2 Tbsp (30 ml) Cape Herb & Spice Chilli Crunch
  • 2 Tbsp (30 ml) roasted peanuts, crushed

To serve

  • 4 portions ramen noodles
  • 2 spring onions, green part only, sliced on the diagonal
  • 2 tsp (10 ml) white sesame seeds, toasted

Method

For the soy-marinated jammy eggs:
Bring a saucepan of water to the boil and gently lower the eggs into it. Cook for 6½ minutes for jammy yolks, then immediately transfer to iced water to stop the cooking. Once cooled, peel the eggs. Combine the soy sauce, water, mirin or brown sugar, sesame oil, torn nori, garlic and ginger, if using, in a container or shallow bowl. Add the peeled eggs, ensuring they are submerged as much as possible, and marinate in the refrigerator for 4–12 hours.

For the pork fillet:
Coat the pork fillet evenly with the soy sauce and Cape Herb & Spice Chilli Crunch. Heat a little oil in a frying pan over medium-high heat and sear the pork on all sides until browned and cooked to an internal temperature of 63 °C. Transfer to a board, rest for 10 minutes, then slice thinly.

For the ramen broth:
Heat the sesame oil in a large pot over medium heat. Add the Cape Herb & Spice Veggie Roast Shaker, garlic, spring onions, celery, carrot and shiitake mushrooms, if using. Cook for 5–8 minutes, stirring frequently, until fragrant and lightly softened. Add the soy sauce, sugar and miso paste, if using, and stir to combine. Pour in the water and bring to the boil. Reduce the heat and simmer gently for 45–60 minutes to develop the flavours. Strain the broth if a smoother finish is preferred, then taste and adjust the seasoning.

For the vegetable toppings:
Blanch the carrots, red pepper, broccoli, sweetcorn and pak choi briefly in boiling water until just tender while still retaining their colour. Drain well and keep warm.

For the chilli crunch drizzle:
Heat the sunflower oil until just shimmering, then remove it from the heat. Stir in the Cape Herb & Spice Chilli Crunch and crushed peanuts, and allow the mixture to infuse for a few minutes.

To serve:
Cook the ramen noodles according to the packet instructions and drain well. Divide the warm noodles between serving bowls and ladle over the hot broth. Arrange the sliced pork, blanched vegetables and halved marinated eggs on top, then spoon over the chilli crunch drizzle. Garnish with the spring onions and toasted sesame seeds. Serve immediately.

Serving suggestion: Serve with extra Cape Herb & Spice Chilli Crunch at the table for anyone who likes more heat.