Creamy Pulled Pork Ramen : quick and easy pulled pork leftovers’ week diner !
When preparing pulled pork, we always have some leftovers : the reason for this is quite a large portion of meat baked. Pulled pork is something you cannot make in small quantities .
There are some foods you just cannot make for one or two persons, at least at our place 🙂
Anyway, this Creamy Pulled Pork Ramen is a result of pork leftovers and Ramen noodles combined to make delicious weeknight dinner.
Also, it is very quickly done, since Ramen requires only two minutes of boiling.
It is quite obvious on the photo that I garnished the dish with sriracha hot sauce but, honestly, if you make this one for lunch or supper and discover you are out of sriracha, Pesto al Peperoncino replaces sriracha perfectly.
I skipped serving spicy sauce for the boy, of course.
Creamy Pulled Pork Ramen
- 1.55 lb pulled pork + drippings
- 0.55 lb Ramen noodles ( 1 package )
- 3 eggs
- Thinly sliced scallions to taste
- 2 Tbsp heavy cream
- Sriracha Hot Sauce to taste
- Ground black pepper to taste
- Pepitas to taste
- 1 lime, sliced into wedges
In a small pot, bring water to boil and gently lower the eggs into the water. Make sure that eggs are completely covered with water.
Boil them for six minutes exactly.
While the eggs are boiling, warm the pulled pork and drippings in microwave. Add heavy cream into drippings.
When eggs are done, place them immediately under the running water to cool. Crack and remove the egg shell carefully. Leave aside.
In a medium sized pot, boil ramen noodles as instructed on a package. Mine needed two minutes.
Ladle ramen into bowls, combine with pulled pork and halved eggs, add sriracha, squeeze some lime and garnish with scallions and pepitas to taste.
Optionally, sprinkle some ground black pepper over egg halves.