Spicy Pork Curry Ramen Recipe for Bold Flavor

Spicy pork

• 1 tbsp oil
• 250 g minced pork (about 1/2 lb, 10–12% fat recommended)
• 2 garlic cloves, peeled and minced
• 1 bird’s eye chilli, finely sliced
• 1 tsp lemongrass paste
• 2 tbsp light brown sugar
• 1 tsp fish sauce
• 2 tsp dark soy sauce
• Pinch white pepper
• Pinch salt

Eggs and noodles

• 4 eggs, room temperature
• ½ tbsp oil
• 2 garlic cloves, peeled and minced
• 1 tsp minced ginger
• 1 tsp lemongrass paste
• 4 tbsp Thai red curry paste
• 400 ml can coconut milk (full fat)
• 960 ml (4 cups) chicken stock
• 1 tbsp fish sauce
• 1 tbsp light brown sugar
• 1 tbsp lime juice
• 3 x 70 g packets instant noodles (noodles only)
• ¼ tsp salt
• 2 pak choi (about 200 g), washed and trimmed

Toppings

• 5 spring onions, chopped
• Red onion slices (fresh or quick-pickled)
• 1 tsp mixed black and white sesame seeds
• Pinch chilli flakes

• Start by boiling the eggs. Tap the larger end lightly, place eggs in a saucepan, cover with cold water and bring to the boil. Simmer gently for 6 minutes, then transfer to an ice bath for 5 minutes. Peel and halve.
• Meanwhile, make the spicy pork: heat 1 tbsp oil in a large frying pan over medium-high heat. Add the minced pork and fry for 5–6 minutes, breaking up large pieces, until lightly browned.
• Add the garlic, chilli and lemongrass paste, then stir in the brown sugar. Fry for 4–5 minutes, stirring often, until the pork starts to darken and caramelise.
• Stir in the fish sauce, dark soy sauce, white pepper and a pinch of salt. Fry for another minute, then remove from the heat and set aside.
• To make the ramen broth, heat ½ tbsp oil in a large saucepan over medium heat. Fry the garlic, ginger and lemongrass paste for 30 seconds, then add the Thai red curry paste and cook for 1 minute.
• Pour in the coconut milk, chicken stock, fish sauce, brown sugar and lime juice. Bring to a very gentle simmer—avoid a rolling boil to prevent the coconut milk from splitting. Taste and add ¼ tsp salt if needed.
• Add the instant noodles and pak choi, bring back to the boil and then simmer for about 3 minutes, stirring occasionally to separate the noodles. Reheat the spicy pork briefly while the noodles cook.
• Turn off the heat. Divide the noodles between bowls, ladle over the broth and arrange pak choi. Top each bowl with spicy pork and two egg halves. Garnish with spring onions, red onion, sesame seeds and a pinch of chilli flakes.

Quick pickled red onion

Thinly slice a red onion, place in a jar and cover with red wine vinegar. Leave for about an hour; it keeps for around a week.

Make ahead

You can prepare the eggs a day or two ahead: boil, cool, peel and refrigerate in a sealed container, then slice just before serving.

Nutrition information is approximate, per serving (recipe serves 4).

Nutrition