2 3/4 lb. bone-in pork shoulder
3 carrots, peeled and quartered
1 in. garlic root, peeled and sliced
1 large leek, green parts cut off, then quartered (make sure to clean well!)
1 oz. (small package) dried Shitake mushrooms
Salt and pepper
Crushed red pepper
48 oz. chicken stock
2 shallots, sliced
4 yellow chili peppers, sliced long and seeded
1 small can of bamboo shoots, drained really well
1/4 cup rice vinegar
Sliced scallions, for garnish
Chopped cilantro, for garnish
Corn kernels, for garnish
Basil, julienned for garnish
3 Tbsp. Mirin (sweet Japanese cooking wine)
2 oz. sake
1/4 cup Tamari (or soy sauce)
Salt and pepper your pork. Heat olive oil (enough so that it's covering the entire bottom of the Dutch oven) until it is very hot. Brown the pork evenly on all sides (about 3 minutes per side). Add dried Shitake mushrooms, garlic, carrots, leek, chicken stock, crushed red pepper (optional), Sriracha (optional, a nice splash) and 1 quarter water. Bring to a boil. Reduce heat to a low simmer, cover and cook pork for 2 1/2 hours until it's incredibly tender.
While that is cooking, pickle your vegetable garnishes! Place the drained bamboo shoots, chili peppers and shallots in a medium sized mason jar. Pour in 2/3 cup rice vinegar and water until it's covered. Add a pinch of salt. Shake up and store in fridge until serving.
Also while the pork is cooking, medium boil your eggs. Bring a pot of water to a boil and add 4 large eggs. Cook for 7 1/2 minutes. Remove and place in ice water to stop the cooking. When it's time to serve, peel and cut the eggs in half.
Once the pork is done, remove from broth and pull it. Keep hot in a bowl, covered with foil. Boil water and cook the ramen noodles. Strain the stock that the pork was cooking in and add it back to the Dutch oven. Before serving, add sake, mirin and soy; stir.
Now the fun part! Assemble your pork ramen bowl! Start with the stock, then add the pulled pork, noodles, and all of your quirky garnishes!