- 10 to 12 ounces pulled pork shoulder (I used leftovers from THIS recipe)
- 2 tablespoons unsalted butter
- 12 ounces shitake mushrooms
- 2 garlic cloves, minced
- 5 cups low-sodium chicken stock (or veg stock, or even beef stock!)
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 blocks dried ramen noodles, seasoning packets removed
- 4 scallions, sliced
- 1 seedless cucumber, thinly sliced (I like to use a mandolin for this)
- 2 (or 4) eggs, soft boiled or poached
- 2 tablespoons chili garlic paste
- 2 teaspoons black sesame seeds
- 2 teaspoons toasted sesame oil
- First, if you want to cook pork specifically for this recipe, I recommend this oven roasted version or this slow cooker version.
- Heat a large skillet over medium heat and add the butter. Once melted, add the mushrooms and garlic and toss. Cook until the mushrooms are soft and juicy, about 5 minutes. Set aside.
- While the mushrooms are cooking, bring the stock to a simmer. Stir in the soy sauce and hoisin sauce. Cook your eggs too! I like to soft boil mine – but poaching is good too.
- Place the ramen blocks in two large bowls. Add the pork, scallions and a few cucumber slices to each bowl. Pour the stock over both blocks evenly and let sit for 2 to 3 minutes before stirring. Add mushrooms to each bowl and stir in a few more cucumber slices. At this point you could separate into two more bowls if you want 4 servings. Stir in the chili garlic paste (I do about a tablespoon per bowl for SPICY!) and add your egg and nori sheets. Sprinkle with sesame seeds and drizzle with toasted sesame oil. Serve immediately.