"Creamy Coconut-Tomatillo Pork Ramen is an exciting fusion of flavors, combining the rich, umami essence of traditional ramen with the vibrant zest of Mexican-inspired ingredients and flavors."
Creamy Coconut-Tomatillo Pork Ramen
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Prep time: 15mins
Cook time: 2hrs 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 pound bone-in pork loin
- 8 husked tomatillos
- 2 packets instant ramen
- 4 cups chicken broth
- 1 can (10 oz) coconut milk
- 1 large roughly chopped onion
- 5 cloves minced garlic
- 1 roughly chopped jalapeno
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 zested and juiced lime
- 2 tablespoons vegetable oil
- 2 tablespoons freshly chopped cilantro
- 4 sliced green onions
- 4 large eggs
- to tatse salt and ground black pepper
Method
Step 1
Prepare Pork: Season the pork loin generously with salt and pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Once hot, add the pork loin and sear on all sides until it develops a golden-brown crust. Remove and set aside.
Step 2
Sauté Vegetables: Lower the heat to medium, and add a bit more oil if needed. Toss in onions, garlic, and jalapeños. Sauté until the onions are translucent. Toss in the chopped tomatillos and cook for 5-7 minutes more, until they soften and begin to break down.
Step 3
Develop broth: Add the chicken broth and coconut milk to the pot. Stir well, making sure to scrape the bottom of the pot to lift up any flavorful bits stuck to it.
Step 4
Flavor Enhancements: Mix in the soy sauce, fish sauce, lime juice, and lime zest. Bring the mixture to a gentle boil.
Step 5
Simmer Pork: Return the seared pork loin to the pot, ensuring it’s submerged in the broth. Turn the heat down to low, cover the pot, and let its contents simmer for 2 hours, or until the pork is tender and can be easily shredded with a fork. The longer you cook it, the more tender it will get. You could also transfer the pot to an oven and cook for 2 hours at 350°.
Step 6
Shred Pork: Remove the pork from the pot. Allow it to cool slightly before shredding the meat off the bone. Set aside.
Step 7
Hard-boil Eggs: Place the eggs in a single layer at the bottom of a saucepan or pot, and add enough water to cover them by about an inch. Turn the heat up, and bring the water to a boil. Once it reaches a boil, immediately cover it with a lid and remove it from the heat. Let the egg sit still in the covered pot for 10 minutes, and then, using a slotted spoon, transfer them to an ice bath. Once cooled through, peel and serve with your ramen.
Step 8
Puree Broth: Transfer the broth and vegetable mixture to a blender, and mix until throughly pureed.
Step 9
Cook Noodles: Pour the pureed broth mixture back into the Dutch oven and bring it to a boil. Add the noodles, and cook per the packages directions (probably just 2-3 minutes).
Step 10
Combine and Serve: Once the noodles are cooked, turn off the heat. Stir in the shredded pork and freshly chopped cilantro until well combined. Scoop a generous portion of noodles and pork into bowls. Ladle over the creamy coconut-tomatillo broth. Top each serving with sliced green onions and a hardboiled egg. If you have chili oil on hand, that’s a wonderful addition.