Traditional ramen broth takes over a day to make, but this recipe cuts the process down. Pork shoulder is slowly simmered with Kitchen Basics® Original Chicken Stock and seasoning to make a decadent broth. Slice pork and serve broth with traditional toppings like bean sprouts, corn, scallions, and soft boiled egg.
Ingredients 6 Servings
- 1 pound boneless pork shoulder
- 2 tablespoons firmly packed brown sugar
- 1 teaspoon McCormick Gourmet™ Japanese 7 Spice Seasoning
- 2 tablespoons vegetable oil
Kitchen Basics® All Natural Original Chicken Stock, divided
- Unsalted Chicken Stock
- reduced sodium soy sauce
- 2 tablespoons cornstarch
- 4 ounces ramen noodles, cooked
- 1 Mix brown sugar with Seasoning. Rub on pork. Refrigerate 1 hour or overnight.
- 2 Preheat oven to 350°F. Heat oil in Dutch oven on medium-high heat. Sear all sides of pork. Add 4 cups stock to pan. Cover. Cook in oven 2 hours.
- 3 Remove from oven, place on stove. Remove pork from liquid, set aside. Mix soy sauce and cornstarch in small bowl. Add remaining stock to Dutch oven. Slowly whisk in soy mixture. Bring to boil. Boil 1 minute. Serve broth with sliced pork, ramen noodles and desired toppings, such as bean sprouts, corn, scallions, and soft boiled egg.