Vietnamese Ramen

For the pulled pork

2lb Cheshire Pork Butt (trim fat, cut into 3 inch cubes)
¼ cup soy sauce
4 tbsp fish sauce
¼ cup sugar
½ cup cooking sake
1 tbsp minced garlic
1 tbsp black pepper
1 tbsp Chinese 5 spice powder
1 sliced yellow onion
10 green onion (chopped)

Marinate over night. Place in into deep baking pan, covered with foil. Cook in oven for 3 hours on 350 F, fan on. When done, drain all juice/fat oil from cooking, pull the pork when it has cooled down.

For pork belly

2lb Cheshire Pork Belly (skin off)
½ cup shiaoxing cooking wine
½ cup sugar
½ cup soy sauce
4 tbsp fish sauce
1 tbsp black pepper
1 tbsp Chinese 5 spice powder
¼ cup cinnamon stick
¼ cup dried cloves
¼ cup Szechuan Peppercorns
¼ cup dried cardamom
¼ cup star anise
1 tbsp salt

Marinate over night. Place in into deep baking pan, covered with foil. Cook in oven for 2 hours on 350 F, fan on.

When done, place on a sheet pan, cool it in refrigerator.

Sliced it into ¼ inch thick when hard and cool.

for the stock soup

Using 5 gal stock pot or smaller

2 chicken cage (bone)
1 lb pork bone (or scraps from trimming fats from protein above)
2 carrots
2 yellow onion
¼ lb green onion
8 oz ginger
3 stalks celery

Chop vegetables and place into stock pot with chicken/pork bones.Fill with water & bring to a boil. Cook on low heat for 6 to 8 hours (add water if needed). Strain all veggies/bones. Place stock soup into pot and bring it to boil (make sure to skim all fat from soup). Season with sugar/salt (2:1 ratio).

Main Dish

3 stalks baby bok choy
1 egg
Fried shallots (tablespoon)
1 bunch cilantro
1 Yellow onion
1 green onion
1 wonton noodle (raw frozen, not dried ones)

Chop cilantro. Slice green onion on the bias to about inch long. Slice yellow onion very thin and mix the above all together. Place 2 ½ cup chicken/pork soup into sauce pan, bring it to boil. Using the ladle, whisk the soup in circles. Then, drop raw egg (will help poach egg easier and better). Once egg turns white on the outside, turn down to low heat, drop baby bok choy into soup and let it cook until done.

At same time have boiling water in a different pot to cook wonton noodle (takes about 2 to 3 min). Place cooked noodles into serving bowl, make sure to strain all water – it will weaken broth if you don’t. Place 2 sliced pork belly (sauteed or grilled both side). Place 3 oz pulled pork & the bok choy all on top of noodle

Using table spoon to scoop, gently place poached egg on top Pour soup into bowl and garnish with herb mix and fried shallots.