Do you love the idea of ramen more than the chemical taste of packaged mixes? Me, too! My daughter introduced us to homemade pork ramen for breakfast a few weeks ago, and my husband and I both loved it. Last week we bought half a pig from a local farmer (we didn’t raise our own in 2016) and the sight of the box of pork bones triggered the idea of making our own pork stock for ramen.
I roasted the bones for several hours at 350 until they smelled awesome and were nice and brown. Then I dumped them (and the fat drippings — my mom always said the flavor was in the fat!) into my large canner, covered the bones with water, and simmered them overnight.
In the morning, after they’d cooled enough to handle, I picked the meat out from the bones and gristle, then strained the broth. The bones and gristle went out to the farm cats, and the pork meat for other (human) meals.
Using the linked recipe as a base, I prepared the pork broth. This is an approximate recipe, as I’m not very good at measuring everything exactly. And, obviously, you can either trim this down to size, or check with the original, which is in a 4-cup (one quart) volume. You’ll also notice I adjusted volume of some of the ingredients, based on what I had on hand and personal taste.
Recipe for Homemade Pork Ramen Broth
To about 35-40 cups of broth, add:
6″ of ginger root, grated
1.5 heads of garlic, peeled and grated
1/3 cup minced lemongrass (I had a tube of it)
1/2 cup of miso paste
3/4 cup soy sauce
1/4 cup balsamic vinegar
1/4 cup rice wine vinegar
Tabasco sauce to taste
This smelled and tasted absolutely amazing! I then pressure-canned the broth into ten one-quart jars.
Of course, we held one back so we could enjoy this soup for brunch the next day! I’m not going to lie, even with the broth pre-made, this is a fiddly recipe to make and takes several pots.
When I heated the broth, I added about 2 teaspoons of sesame oil, because I didn’t want to overheat the oil by adding it before canning.
I cooked a package of rice vermicelli, then used the pot and water to poach four eggs. I also snipped and sauteed 4 slices of bacon.
Into each bowl, I placed:
a handful of fresh spinach
rice vermicelli (for THM, use konjac noodles)
ladles of broth
2 poached eggs
half the bacon (2 slices)
a sprinkle of chopped green onions
I’m looking forward to nine more fabulous homemade pork ramen breakfasts over the next months! I’d love to hear how you like it if you try something similar.
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