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Pork Ramen


  • Heat a thin layer of oil in a heavy-bottomed pan and seal the pork all over.
  • Then add the garlic and ginger with 2 cups stock, the soy, sugar and seasonings. Bring to the simmer, turn down the heat and very, very gently cook for about 30-45 mins, turning the pork every now and again. Strain, reserving the liquid and finely slice the pork.
  • Cook the noodles as per instructions on the packet. Drain.
  • Bring 1 litre stock to the boil and add a few tablespoons of the reserved cooking liquid.
  • In another pot, blanch the spring onions, bean sprouts and corn in boiling water, adding the noodles and spinach towards the end. Strain well.
  • To serve, mound the vegies and noodles in individual bowls and top with sliced pork and plenty of the liquid.
  • nb. Sliced bought Asian BBQ pork can be used, if you prefer.


  • vegetable oil
  • 250 gm piece of pork fillet, trimmed of all fat & sinew
  • 2 garlic cloves, crushed a little
  • a good knob of ginger, roughly sliced
  • 1½ litres chicken stock
  • 5 tbsp low salt soy sauce
  • 2 tbsp sugar
  • sea salt & freshly ground pepper
  • 200 gm dried ramen noodles
  • 3-4 spring (green) onions, cut into lengths
  • a handful of bean sprouts
  • 1 small packet baby corn, halved lengthways
  • 1-2 handfuls of baby spinach leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm