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We have assembled most the most loved, highest ranked Char siu pork ramen in our site. It is the finest of the best!

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Ingredients

4 x 150g pork loin medallions
2 tbs char siu sauce (Chinese barbecue sauce - see notes)
2 tbs peanut oil
1/2 bunch spring onion, pale part thinly sliced, dark green part shredded
2 garlic cloves, finely chopped
2cm piece ginger, finely chopped
1L (4 cups) Massel chicken style liquid stock
2 tbs soy sauce
2 tbs fish sauce
180g ramen noodles
2 baby bok choy, quartered lengthways
1 long red chilli (optional), thinly sliced

Method

Step 1 Brush the pork with char siu sauce and set aside to marinate for at least 15 minutes.
Step 2 Meanwhile, heat 1 tbs peanut oil in a large saucepan over medium heat. Add the sliced spring onion, garlic and ginger, then cook for 2-3 minutes until fragrant.
Step 3 Add the stock, soy and fish sauces, and 3 cups (750ml) water. Bring to a simmer, then add the noodles and bok choy. Cook for a further 3-4 minutes until tender. Remove from heat. Cover and keep warm.
Step 4 Heat remaining 1 tbs peanut oil in a frypan over high heat. Add pork and cook for 3-4 minutes each side until caramelised and cooked through. Remove from pan and rest for 2 minutes, then thinly slice.
Step 5 Divide soup among bowls, top with pork, then garnish with shredded spring onion and chilli, if using.

Char siu pork ramen

How to make Char siu pork ramen

Ingredients

Method