When it comes to super yummy weeknight dinners, this Caramel Pork Ramen is a standout. Packed with delicious flavour, and easy to make, even the inexperienced campaigner can create fully bellies, clean plates and happy faces (yes, we even tested our theory on this one!)
The original recipe was inspired by a recipe from Hello Fresh, with a few changes for an extra kick of flavour!
If you’re looking for high quality, Australian made organic Japanese noodles for any recipes, not just this one, we highly recommend Hakubaku Noodles
Five Spice Caramel Pork Ramen
Olive Oil 600g Pork loin fillet cut into 1.5cm cubes 2 red onions, finely sliced 2 large carrots unpeeled, cut into 5cm matchsticks 4 tsp crushed garlic 2 tsp ginger (fresh grated, or from tube) 250g sugar snap or snow peas, ends trimmed and cut into thirds 4 spring onion, finely sliced 1 long red chilli (optional), seeds removed and finely sliced 2 tsp Chinese Five Spice Powder 4 tbsp brown sugar 1/2c warm water 2 tsp fish sauce 2 tbsp soy sauce (for caramel) 270g pack Ramen Noodles 2 tbsp sesame oil 1/4c soy sauce, extra (for noodles) black sesame seeds (optional)
Bring large saucepan of water to the boil
Heat a drizzle of olive oil in a large frying pan over high heat, add pork cubes and cook for 2-3 minutes until just brown. Remove from the pan and set aside.
Heat a little more olive oil in the same pan, add red onion and cook for 3-4 minutes or until starting to soften, then add five spice powder and stir, cooking for another minute. Reduce heat to low
Add the brown sugar, water, fish sauce and soy sauce for caramel to the pan with the onion. Season with a pinch of pepper and salt, stirring until sugar is dissolved. Simmer for 10 minutes over low heat until the caramel has reduced and started to thicken slightly. Add the pork cubes back to the caramel and cook for a further 2 minutes. Remove from heat and set aside in pan.
While caramel is reducing, place the ramen noodles into boiling water and cook for 3-4 minutes ONLY, before draining and rinsing with cold water in colander.
Heat drizzle of olive oil in wok, add the carrot and cook for 2-3 minutes until just softened. Add garlic, ginger, sugar snap peas and chilli (if using) cooking for 3 minutes.
Add noodles, sesame oil and extra soy sauce to the pan and toss together. Add spring onion, pork and caramel to wok with noodles and veg. Combine well and stir until noodles are warm (should only take a minute or so)
Serve with a sprinkling of black sesame seeds if desired.
My Hubby is obsessed with anything southern, slow cooked or smoked. I don’t blame him really, so am I!
Slow cooking is one of my favourite things to do. Most nights in our household are full of extra curricular activities, be that indoor soccer, agility training with Saki-pup or Japanese sword training, so there isn’t much time left to prepare a proper meal. That’s where the slow cooker comes in! Quick prep the morning of, or night before then chucked in the slow cooker to cook all day, and come home to the house smelling amazing with a delicious meal ready at our fingertips. Who wouldn’t like that!?
Prep time – 10 mins, Cooking time – 6 hrs, Serves 6
This roast recipe is one my husband found while perusing the internet and insisted that we make it for a big family dinner this weekend. Coupled with corn bread, coleslaw and potato bake, this roast is just perfect.
The principle of this roast is really very simple, and you can change up your marinade and sauce as you see fit. So why not give it a go next time you don’t feel like slaving away in the kitchen. Let your slow cooker do the hard work for you!
Slow Cooker Honey Parmesan Pork Roast
2kg boneless pork loin roast
2/3 cup grated parmesan
½ cup honey
3tbs soy sauce
1tbs dried basil
1tbs dried oregano
3tbs chopped garlic
2tbs olive oil
½ tsp salt
2tbs corn flour
¼ cup chicken stock
Turn slow cooker to high and place roast and any juices from roast into the slow cooker.
In a bowl combine parmesan, honey, soy sauce, basil, oregano, garlic, oil and salt.
Pour mixture over roast and cook on high for the first 2 hrs, reducing to low for the remaining 4 hours or as long as it takes for a meat thermometer to read 160 degrees.
Once cooked remove the meat and set aside.
Strain remaining juices from the slow cooker and place liquid into a small sauce pan over a low/medium heat.
Mix the corn flour and chicken stock together (make sure there are no lumps).
Add corn flour mixture to the slow cooker juices and simmer until thickened, stirring well. A teaspoon of sugar or more honey can be added if you feel the sauce needs to be sweeter.
Pull roast apart with a fork into rough chunks and serve with glaze and your favourite sides.*
*for a delicious side option why not try this delicious Cornbread recipe. It goes perfectly with this dish to soak up all those yummy juices!
These delicious Pork and Prawn Dumplings are sure to get your taste buds firing. Crispy underneath with just the right amount soft deliciousness on top, you wont want to stop at just one! Perfect for parties, or anywhere finger food is acceptable (like my couch with my cat, or Lauren’s couch with her dog) you can’t go wrong with these babies!
Prep time 1 hr, Cook time 30 mins, Total time 1 hr 30 mins, Makes 48
Pork and Prawn Dumplings
4cm pieces of ginger, peeled
250g Chinese cabbage, finely shredded
250g minced pork
250g prawns, chopped finely
4 spring onions, finely chopped
2 tbs soy sauce
1 tbs oyster sauce
2 tsp sesame oil
1 tbs rice wine/cooking sake
Cornflower, for dusting and extra if filling needs to be thickened
2 x 275g pkts gow gee pastries (wrappers)
1/3 cup (80ml) peanut oil
1 tbs salt
Place shredded cabbage in a large bowl and sprinkle with salt then leave for 30 minutes.
While cabbage is sitting, chop the prawn meat finely and place in a separate bowl with the pork mince and spring onions.
Add the sauces directly to the meat mixture and combine.
Returning to the cabbage, thoroughly squeeze to removed all liquid then add to the meat.
Line a large tray with baking paper and dust with cornflour. Wet the edge of a wrapper with a little water and place two level teaspoons of filling in the centre (do not over fill!). Fold the wrapper in half and using your thumb and index finger pleat the edges, pressing them together to create a seal. Place the completed dumplings in a single layer on the prepared tray. **
Heat 1 tbs peanut oil in a non-stick frying pan over a medium to high heat, adding 12 dumplings at a time pleated side up in a single layer and cook for 1-2 minutes or until brown underneath. Add 1/2 a cup of boiling water to the pan and partially cover with a lid, cooking for a further 8-10 minutes or until the water has evaporated and the dumplings are crisp on the bottom.
They are now ready to eat! Just add in your favourite dipping sauce and you’re good to go.
**Dumplings can be made up to six hours in advance, but must be stored in a air tight container in the refrigerator.