- 1 2-pound piece pork shoulder/butt, trimmed
- Salt and pepper
- 2 tablespoons vegetable, peanut or canola oil
- A handful dried shitake mushrooms (1 small pouch or packet)
- 1 inch ginger root, sliced
- 3 to 4 cloves crushed garlic
- 2 carrots, quartered
- 1 large leek, quartered
- 1 quart chicken stock
- 2 red finger chili peppers, seeded and thinly sliced
- 2 shallots, root attached, peeled and cut into thin wedges lengthwise
- 1 can bamboo shoots, drained well
- 1/4 cup rice wine vinegar
- For the Ramen Bowls: 4 large eggs
- 3/4 to 1 pound Ramen noodles
- 1 bunch spring onions, chopped or thinly sliced
- 4 cups packed mixed spring greens (try mixing in some shiso leaves and coriander tops)
- 2 tablespoons Mirin
- 1 shot sake or sherry
- 1/4 cup dark soy or Japanese soy sauce
Season the pork with salt and pepper. In large Dutch oven, heat oil over medium-high heat, 2 turns of the pan. Brown the pork evenly all over. Add dried mushrooms, ginger, garlic, carrots, leek, stock and 1 quart water and bring to boil. Reduce heat to a low simmer, cover and cook pork 2-2 1/2 hours to very tender, skimming occasionally.
Remove pork and rest, strain the stock and keep warm. Pull pork and cover to keep warm.
For pickled garnishes, cover the chili peppers, shallots and bamboo shoots with vinegar and let stand 1 hour.
Cover eggs with water, bring to boil, cover pan and remove from heat. Let stand 10 minutes. Crack shells and let stand in cold water to loosen shells; halve the eggs.
Boil water and cook ramen 3-5 minutes so there is still a bite left to the noodles. Drain.
Add Mirin, sake or sherry and soy to broth.