Looking for a meaty recipe to try with our Premium Vegetarian Shoyu Ramen? Try making Pakomen, also known as Pork Ribs Ramen! Pakomen is heavily influenced by the Chinese Pai Gu, which means spare ribs. The noodle dish is highly popular in Japan, especially among those who want thick meat, paired with noodles. For this recipe, we have made it Myojo-Style! The pork’s aromatic five spice and juicy flavor will make you want more! While the pork can be a little oily, the light flavor of the Premium Vegetarian Shoyu Ramen Soup base will keep you slurping for more!
- 1 serving Premium Vegetarian Shoyu Ramen
- 1 packet Premium Vegetarian Shoyu Ramen Soup Base
- 1 ½ cups Hot Water
Sauce (For Meat)
- 1 clove Garlic
- 1 tbsp Soy Sauce
- 1 tbsp Mirin
- ½ tbsp Oyster Sauce
- 1 tbsp Shaoxing Wine
- 1 tsp Five Spice
- 1 Pork Belly (or Boneless Back Rib)
- 1 tbsp Potato Starch
- 1 tbsp Flour
- 1 tsp Curry Powder
- 1 cup Vegetable Oil (For Grilling)
- ½ Bok Choy
- Green Onion by preference
- Boil bok choy in salted water, and cut in half. Thin slice the white part of the green onion and drench in water. Mince the garlic and set aside.
- Pierce the pork belly entirely with a work and cut the edges to prevent curling. Put the pork belly in a Ziploc bag and add in garlic, soy sauce, mirin, oyster sauce, Shaoxing wine, and five spice. Mix well by shaking the bag and rubbing the pork belly. Marinate for 15 minutes.
- Take the pork belly from Step 2 out of the bag and place on plate. Cover the pork belly with a mixture of potato starch, flour, and curry powder. Heat the vegetable oil in a frying pan and fry the pork belly. Once the pork belly is fully cooked, remove any excess oil and cut to bite sizes.
- Boil plenty of water in a pot and follow the package instructions to cook the ramen. Once the ramen is prepared in a bowl, finish by topping the ramen with the following: pork belly from Step 3, bok choy, and thinly sliced green onions, Enjoy!