This sausage pork ramen recipe is one of our new favourite fakeaways. We love a spicy tantanmen ramen recipe but adding our Caramelised Porkers to it as the pork mince just takes this dish to the next level. The meaty, juicy and sweet British caramelised onion sausages bring sweetness to this spicy and silky dish. If you want to try more sausage mince recipes or pork mince recipes, this is a great one to try. You can switch it up and use our peppery Proper Porkers instead if you’re not a fan of sweeter sausages. This sausage ramen recipe will become your new go-to for Friday night dinners and can be made in big batches at one go! Max and Cheska cooked this up using the recipe from ‘seonkyounglongest’ but adapting slightly to use our sausages and skip some tricky ingredients to source!
For the Tare:
– 2 tbsp soy sauce
– 2 tbsp tahini
– 1 tbsp chilli oil
For the meat:
– 1 x pack of Caramelised Porkers
– 2 tbsp oil
– 3 cloves chopped garlic
– 1 tsp ginger chopped
– 1 tbsp Chinese chilli bean paste
– 1 tbsp fish saice
– 3 tbsp rice wine
For the Soup:
– 1 cup water
– 2 cups of oat, soy or almond milk.
– 2 tsp chicken powder/bouillon (or use a chicken stock cube)
For the toppings:
– 2 x pack choi
– Handful of beansprouts
– Noodles of your choice
– 2 spring onions, chopped
– Add all ingredient for tare and whisk until smooth. Set aside.
– In a medium pot, combine water, milk and chicken powder or stock. Cover and bring it to light simmer. Watch carefully, it’s easy to boil over. Also, bring another pot of water to boil.
– Heat a large wok over high heat, add chili oil, garlic and ginger. Stir fry for 30 seconds or until you can smell aroma, then add toban djan and oyster sauce. Stir fry for 45 seconds to 1 minute then add ground pork. Break down pork and stir fry with sauce, about 1 minute. Splash rice wine and stir fry for 3 to 4 minutes or until there’s no moisture and pork is fully cooked. Remove from heat and keep it warm.
– Add generous amount of salt into boiling water then add bok choy and blanch for 1 minute. – – Remove from water, drain and set aside. Add handful of beansprouts and blanch for 2 minute. – Remove from water, drain and set aside.
– Drop noodles into now-empty-boiling-water, cook by following the directions of package you’re using. Cook 1 portion at a time if you are using fresh/frozen noodles. Meanwhile noodles are cooking (about 1 to 2 minutes for fresh/frozen noodles), combine half of tare and half of hot broth in a serving bowl.
– Drain well cooked noodles (extra water will dilute the broth and flavors) and add into bowl. – Stir noodles to coat evenly with broth and arrange them. Top ramen with beansprouts, bok choy, stir-fried pork, extra chili oil if you like, ramen egg, chopped green onions, sesame seeds and sansyo powder