| Prep Time | 20 minutes |
| Cook Time | 240 minutes |
| Servings |
serves
|
Ingredients
- 1000 grams boneless pork shoulder, trimmed
- 1 tsp salt
- 2 litres liquid chicken stock, salt reduced (2000 mls)
- 1 brown onion, halved (100 grams)
- 1 medium carrots (210 grams)
- 6 cloves garlic (18 grams)
- 1 tbsp fresh ginger (16 grams)
- 2 small red chilli (20 grams)
- 3 tsp mirin (15 mls)
- 3 tbsp soy sauce, salt reduced (60 mls)
- 3 free-range eggs, boiled & peeled (150 grams)
- 300 grams fat free ramen noodles
- 8 cups baby spinach (240 grams)
- 1 tbsp black or white sesame seeds (16 grams)
- 2 spring onion, sliced (30 grams)
Ingredients
|
|
Instructions
- Preheat oven to 160C.
- Place the pork into a large heavy based casserole dish that has a lid.
- Add the salt, stock, onion, 1 whole carrot, ginger, chili, mirin and soy sauce. Bring it to the boil and then cover with lid and place into the oven for 4 hours. Ensure that you check the pork throughout the cooking time and add more water if it has less than half left.
- When the pork is nearing the end of cooking time, cook noodles as per packet instructions and divide between 6 bowls.
- Slice eggs in half and cut spare carrot into matchsticks.
- Divide spinach and carrot between bowls and add half of an egg to each.
- Add shredded pork and broth and top with sesame seeds and spring onion to garnish.
Recipe Notes
390 calories per serve.