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Dairy Free

Bacon & Ground Pork Dry Ramen

with Roasted Garlic & Greens

Cooking time

40 minutes

Servings

2 / 4

Calories

600 /serving

As a salute to pork, the ‘other white meat’, we feature it two ways in this recipe. Delicious smoky bacon and rich ground pork join forces to build up incredible flavour for this ramen soup. Better yet, you get to discover a type of ramen that you’re probably not used to. This dry ramen is composed of fresh noodles coated in a thin sauce instead of a bowl of broth. Add roasted garlic and snap pea greens to the mix and satisfy your salty tooth, guaranteed!

We will send you:

  • 225g Ground pork
  • 2 Bacon slices
  • 6 Roasted garlic cloves
  • 20g Ginger
  • 3 Scallions
  • 225g Yu choy
  • 24g Chicken demi-glace
  • 30ml Soy sauce reduced in sodium
  • 3g Black & white sesame seeds
  • 225g Ramen noodles
  • 30ml Mirin
  • 7g Japanese 7 spice (Szechuan pepper, orange peels, chili, white sesame seeds, black sesame seeds, nori, poppy seeds)
  • You will need:

    Oil
    Salt & Pepper
    Medium pot
    Large pot
    Strainer
    Wooden spoon
    Total Fat
    25 g
    Saturated Fat
    6 g
    Sodium
    1810 mg
    Total Carbs
    86 g
    Sugars
    1 g
    Protein
    40 g
    Fibres
    9 g
    Preparation
    a picture
    Mise en place
    Bring a medium pot of salted water to a boil. Roughly chop the yu choy. Cut off and discard the root ends of the scallions; thinly slice. Peel and mince the ginger. Small dice the bacon.
    a picture
    Cook the bacon
    In a large pot, heat a drizzle of olive oil on medium. Add the bacon and cook, stirring occasionally, 2 to 3 minutes or until browned and crispy.
    a picture
    Add the aromatics & pork
    Add the ginger and all but a pinch of the scallions to the pot of bacon. Cook, stirring frequently, 1 to 2 minutes or until softened and fragrant. Add the ground pork and cook, frequently breaking the meat apart with a wooden spoon, 4 to 5 minutes or until browned.
    a picture
    Finish the pork mixture
    To the pot of aromatics and pork, add the soy sauce, mirin, demi-glace, roasted garlic cloves (roughly chop before adding) and one cup of water (double for 4 portions); stir to thoroughly combine. Bring to a boil; reduce the heat to medium and simmer, stirring occasionally, 3 to 4 minutes or until slightly reduced in volume.
    a picture
    Cook the noodles & serve
    While the sauce simmers, add the noodles to the pot of boiling water, separating the noodles from one another as you add them to the pot. Cook for 1 minute, stirring frequently to separate the noodles. Drain thoroughly and immediately transfer to the pork mixture. Cook, stirring constantly, 1 to 2 minutes or until thoroughly coated. Turn off the heat. Stir in the yu choy; season with S&P to taste. Divide the finished ramen between your bowls. Garnish with as much of the spice blend as you’d like (depending on how spicy you want the dish to be). Bon appétit!

    Health Canada recommends cooking Ground pork to a minimum internal temperature of 71°C.