Wild Pig Char Siu Ramen

If you made the CHAR SIU ROASTED WILD PORK featured here a while back, you might have found yourself with a bit of leftover pork. This recipe is the perfect way to use up any roasted wild pork. It also works well for grilled wild turkey if you cook a bit extra this spring.

If you have leftover roasted wild pork, this simple ramen is a great way to use it. Image by author

Any good ramen starts with the broth. For this one, I use 2 quarts of beef broth as a base. To that, I add fresh sliced ginger for extra flavor.

Sliced fresh ginger livens up the broth.

Add some beef base for extra umami, soy sauce, and a few crushed garlic cloves. I like to add a teaspoon of Accent flavor enhancer (MSG) to brighten things up, but you can leave it out if you wish and it will still be good.

The vegetable portion of the dish is up to you. I use bok choy cabbage for traditional flavor.

Add assorted mushrooms, and green onions. Just pick a couple of your favorite varieties.

I like to use two different mushroom varieties for added texture and flavor.

I toss in some thinly sliced red radish at the end for garnish. Save a few diced green onions for garnish as well.

Use sliced green onions and radish for garnish.

Bring the broth, along with the sliced ginger, to a boil. Reduce to a simmer, add the soy sauce, beef base, and bok choy cabbage.

Add the vegetables to the broth to simmer.

Any good ramen needs a soft boiled egg to push it over the top. I bring a pan full of water to boil, gently lower in a few eggs, bring back to a boil, then reduce to a simmer and cook for 6 and a half minutes before transferring to an ice water bath.

Make soft boiled eggs for your ramen.

That usually turns out a perfectly soft boiled, slightly runny yolk. I like to do these a day ahead, then marinate them with the shell on in a mix of soy sauce, water, and a splash or rice wine and sesame oil. Cover and refrigerate for at least 4 and up to 24 hours, then peel as normal and slice in half for the ramen.

After the broth has simmered for 10 to 15 minutes, add your mushrooms of choice. For this batch, I used sliced shiitake and whole golden enoki, although you can use whatever mushrooms you prefer and I often try different varieties and combinations.

Once your mushrooms are soft and cooked through, add a block of ramen to each bowl.

Add your ramen to the bowl and allow the hot broth to soften the noodles.

Spoon over the hot broth along with plenty of vegetables.

Ladle over the hot broth.

While the noodles soften, warm and slice the leftover pork. Layer the sliced pork over the top of the broth. Add additional diced green onions and sliced radish for garnish just before serving

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