This cabbage ramen with pork is an easy dinner recipe that you’re going to love on a chilly night. The pork is coated in a sweet, lightly spicy marinade before being fried and thinly sliced. It’s served with a warming bowl of slurpable ramen in an easy-to-prepare savory broth.
I absolutely loved this cabbage ramen with pork. It’s the perfect cold-day bowl of noodles, and the pork is just divine. The sweet, sesame-soy pork works perfectly with the veggie-heavy broth and springy ramen noodles.
How to make this cabbage ramen with pork:
The good news is that this recipe is relatively easy to make. You have a few components to manage while cooking.
The meal components
- The pork: You can marinate the pork the morning of. I recommend bone-in pork chops for the best flavor, but boneless or even a pork tenderloin will work well. The pork marinates in a sauce made of maple syrup, soy sauce, sesame oil, and shichimi togarashi.
- The broth: The broth is as easy as can be. Start by frying green onions, shallots, and sliced shiitake mushrooms. Then, add shredded napa cabbage and top with plenty of water. Bring it to a boil and then simmer for 20 minutes. While the broth simmers, fry your pork chops briefly on each side and then throw them in the oven. The broth is finished with soy sauce, sesame oil, chili oil, shichimi togarashi, mirin, and miso, which gives is a rich, savory flavor.
- The noodles: I use frozen ramen for this. I love the Sun Noodle brand, but I always have to throw away the sauce that comes with it. Using a brand like Hakubaku works well since it comes without sauce. You can also use dry ramen, which I recommend Ocean’s Halo ramen. In a pinch, don’t be afraid to use a few blocks of instant ramen; it will work just fine!
How to serve the ramen
Once all the components finish cooking, you can serve it up.
- First, cut the pork from the bone and thinly slice it.
- Divide the noodles between bowls.
- Ladle the hot broth on top of the noodles.
- Arrange the sliced pork on top. Finish with scallion greens and more shichimi togarashi if you like. I add a few drops of sesame oil, too.
Cabbage Ramen with Pork
- Large pot
- Oven-proof skillet
- Medium pot
- 1 tablespoon neutral oil
- 5 scallions, minced; white and green parts kept separate
- 1 shallot, peeled and diced
- 4 ounces shiitake mushrooms, caps thinly sliced and stems discarded
- 1 small head Napa cabbage, trimmed and roughly chopped
- 6 cups water or chicken stock
- 16 ounces fresh ramen or 8 ounces dry noodles of choice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons chili oil
- 2 teaspoons shichimi togarashi plus more for serving
- 2 teaspoons mirin
- 1 heaping tablespoon white miso
Marinate the pork:
- Pat the pork dry and season lightly with salt. Whisk the maple syrup, soy sauce, sesame oil, and shichimi togarashi in a bowl. Add the pork chops and refrigerate for 20 minutes up to 8 hours.
- When you’re ready to start the recipe, preheat the oven to 425ºF.
Prepare the ramen broth:
- Heat 1 tablespoon neutral oil in a large pot over medium heat. Add the white parts of the scallions, the shallot, and the shiitake mushrooms. Cook for 5–7 minutes. Season with a pinch of salt.
- Add the shredded cabbage and cook for 5 minutes.
- Pour in the water or chicken stock. Add a pinch of salt. Bring to a boil and then reduce heat and simmer for 20 minutes.
Cook the pork:
- Heat 1 tablespoon neutral oil in an ovenproof skillet over medium-high heat. Add the pork chops and cook for 5 minutes per side. Transfer to the oven for 12–15 minutes until the pork reaches 140ºF at the thickest part of the pork.
- Remove and rest for 5–10 minutes. Cut the pork from the bone and thinly slice. Transfer to a serving platter.
Cook the ramen noodles:
- Bring a pot of water to boil. Cook the noodles according to the package instructions. Drain, rinse, and divide between four bowls.
Finish the broth:
- Add the soy sauce, sesame oil, chili oil, shichimi togarashi, mirin, and white miso to the ramen broth. Stir until well combined. Simmer for 5–10 minutes. Taste once more and adjust the seasonings to your preference.
- Ladle the broth over the noodles. Arrange a few slices of pork on top of each bowl and garnish with the scallion greens and more shichimi togarashi. Add a few drops of sesame oil if you like. Enjoy!