easy/peasy essentials: ramen & pork skillet

How To Make easy/peasy essentials: ramen & pork skillet

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  PREP/PREPARE
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  Do not have (or like) pork; use diced beef, chicken, or even a good firm white fish. Or leave the protein out and make it vegetarian.
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  Want some veggies? How about adding diced carrots, sliced celery, broccoli florets, chopped onions… whatever you fancy.
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  The above list of spices are some of the ones I used to make this recipe. It involved a pinch of this and a dash of that until I liked what I tasted. Have some fun with it.
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  Gather your ingredients (mise en place).
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  Add the tamari, rice wine, and grapeseed oil to a bowl, then toss in the pork, and coat.
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  Place, covered, in the fridge for about an hour.
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  Place a skillet over medium, heat, and then add the pork; including all of the marinade.
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  Cook, stirring frequently, until the pork loses its pink, and the bottom of the pan begins developing a coating of the evaporating marinade.
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  Add 1 cup of the stock, reduce the heat to medium low, and scrap up the brown bits (fonds) and dissolve them into the stock. Allow the stock to simmer for 2 – 3 minutes.
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  While the stock is simmering, add the veggies, if using. In addition, try adding a few of the dry spices, until you like what you are tasting.
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  Add the ramen noodles, and allow them to simmer, until they absorb the stock and soften, about 3 – 4 minutes.
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  If the pan begins drying out, add more stock.
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  Remove from the heat and allow to stand for 1 – 2 minutes.
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  PLATE/PRESENT
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  Serve while nice and warm. Enjoy.
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  Keep the faith, and keep cooking.
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