Coconut Chilli Ramen with Crispy Pork
Coconut Chilli Ramen with Crispy Pork
Ingredients
For the Broth
- 1 piece ginger, chopped, divided
- 4 cloves garlic, chopped, divided
- 1 stalk lemongrass, chopped, divided
- 1 tablespoon oil, for sautéing
- 2 tablespoons red curry paste
- 2 tablespoons peanut butter
- 400 ml coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon lime juice, from 1/2 lime
- 1 tablespoon crispy chilli oil, or to taste
For the Crispy Pork
- 500 g pork mince, or chicken/beef mince
- 2 tablespoons hoisin sauce
- 1 tablespoon black bean sauce
- 1 tablespoon soy sauce
For Assembly and Garnish
- 200 g ramen noodles
- 1/2 cucumber, diced
- 2 stalks spring onion, chopped
- 1 tablespoon sesame seeds
- 4 soft-boiled jammy egg
- 4 lime wedge
Instructions
- 1
Chop the ginger, garlic, and lemongrass. Divide the chopped aromatics into two equal portions; one for the broth and one for the pork mince.
⏱️ 5 min
- 2
Heat 1 tablespoon of oil in a large pot or pan over medium heat. Add one portion of the chopped ginger, garlic, and lemongrass and sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 3
Stir in the red curry paste and peanut butter. Cook for another minute, stirring constantly, until well combined and fragrant.
⏱️ 1 min
- 4
Pour in the coconut milk and 2 tablespoons of soy sauce. Add the rice wine vinegar and lime juice. Stir in the crispy chilli oil, adjusting the amount to your desired level of spiciness. Bring the broth to a gentle simmer and let it cook while you prepare the pork.
⏱️ 5 min
- 5
Heat a separate pan over high heat until it is super hot. Add the pork mince and break it into small bits directly into the hot pan. Cook, stirring occasionally, until the pork is extra crispy and browned.
⏱️ 7 min
- 6
Once the pork is crispy, add the remaining portion of chopped ginger, garlic, and lemongrass to the pan. Cook for 1 minute until fragrant.
⏱️ 1 min
- 7
Stir in the hoisin sauce, black bean sauce, and 1 tablespoon of soy sauce. Cook for another 2-3 minutes, stirring constantly, until the pork is well coated and caramelized.
⏱️ 3 min
- 8
While the pork is cooking, prepare the ramen noodles according to package instructions. Drain well.
⏱️ 3 min
- 9
Divide the cooked ramen noodles among four serving bowls. Ladle the hot broth generously over the noodles.
⏱️ 2 min
- 10
Spoon the crispy pork mince on top of the noodles and broth. Garnish each bowl with diced cucumber, chopped spring onion, and sesame seeds. Add a soft-boiled jammy egg and a lime wedge to each serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Chilli Ramen with Crispy Pork
For the Broth
- 1 piece ginger, chopped, divided
- 4 cloves garlic, chopped, divided
- 1 stalk lemongrass, chopped, divided
- 1 tablespoon oil, for sautéing
- 2 tablespoons red curry paste
- 2 tablespoons peanut butter
- 400 ml coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon lime juice, from 1/2 lime
- 1 tablespoon crispy chilli oil, or to taste
For the Crispy Pork
- 500 g pork mince, or chicken/beef mince
- 2 tablespoons hoisin sauce
- 1 tablespoon black bean sauce
- 1 tablespoon soy sauce
For Assembly and Garnish
- 200 g ramen noodles
- 1/2 cucumber, diced
- 2 stalks spring onion, chopped
- 1 tablespoon sesame seeds
- 4 soft-boiled jammy egg
- 4 lime wedge
Instructions
- 1
Chop the ginger, garlic, and lemongrass. Divide the chopped aromatics into two equal portions; one for the broth and one for the pork mince.
⏱️ 5 min - 2
Heat 1 tablespoon of oil in a large pot or pan over medium heat. Add one portion of the chopped ginger, garlic, and lemongrass and sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 3
Stir in the red curry paste and peanut butter. Cook for another minute, stirring constantly, until well combined and fragrant.
⏱️ 1 min - 4
Pour in the coconut milk and 2 tablespoons of soy sauce. Add the rice wine vinegar and lime juice. Stir in the crispy chilli oil, adjusting the amount to your desired level of spiciness. Bring the broth to a gentle simmer and let it cook while you prepare the pork.
⏱️ 5 min - 5
Heat a separate pan over high heat until it is super hot. Add the pork mince and break it into small bits directly into the hot pan. Cook, stirring occasionally, until the pork is extra crispy and browned.
⏱️ 7 min - 6
Once the pork is crispy, add the remaining portion of chopped ginger, garlic, and lemongrass to the pan. Cook for 1 minute until fragrant.
⏱️ 1 min - 7
Stir in the hoisin sauce, black bean sauce, and 1 tablespoon of soy sauce. Cook for another 2-3 minutes, stirring constantly, until the pork is well coated and caramelized.
⏱️ 3 min - 8
While the pork is cooking, prepare the ramen noodles according to package instructions. Drain well.
⏱️ 3 min - 9
Divide the cooked ramen noodles among four serving bowls. Ladle the hot broth generously over the noodles.
⏱️ 2 min - 10
Spoon the crispy pork mince on top of the noodles and broth. Garnish each bowl with diced cucumber, chopped spring onion, and sesame seeds. Add a soft-boiled jammy egg and a lime wedge to each serving.
⏱️ 3 min