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
Method
Slow Cooker Pork: Remove the pork fillet from the packaging and place 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.
Ramen Broth: 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.
Crispy Pork: 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 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, just 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.
