published Oct 25, 2021, updated Apr 10, 2024 Ramen is such an interesting dish. It can range from expensive and upscale to a college student’s meal. Either way, it’s delicious! My pork ramen recipe falls somewhere in between. I use easy, accessible ingredients like regular instant ramen noodles and a few veggies. But I also have a few tricks up my sleeve — not the least of which are sweet and sour Chinese meatballs. My secret to these succulent meatballs is poaching them in the broth. Not only does this keep the meat juicy, but it infuses the chicken stock with the sweet and savory flavor of the pork. Talk about a win-win! For more of a BBQ topping for your ramen, try char siu — it’s very popular in Japan. Looking for side dishes? Try refreshing Japanese cucumber salad (or sunomono), shumai dumplings, or crunchy and creamy crab rangoons!
Recommended Tools
Knife or Mandolin – To thinly slice the vegetables. If you’re using a mandolin, use the guard and be very careful! Wok – A good wok is crucial for preparing this pork ramen recipe at its finest. It’s a multipurpose kitchen workhorse that lets you transition from poaching to stir-frying to boiling with no problems.
Storing and Reheating
Ramen with meatballs isn’t the best leftover — enjoy fresh and hot if at all possible!
Pork Meatballs – These plump meatballs are made with ground pork, mixed with egg and panko breadcrumbs, and flavored with some salty, spicy Chinese seasonings: Soy Sauce – A self-explanatory seasoning. Garlic Powder & Ginger Paste – These two work together to create a sharp, spicy, characteristically Chinese taste to this ramen with meatballs. Sesame Seeds – For a bit of crunch! White Pepper – If you want to create an authentic pork ramen recipe, or really any Chinese recipe, use white peppercorns rather than black. Chinese Five Spice – Use this blend to quickly and easily achieve the 5 Chinese culinary flavors — salty, savory, sweet, sour, and bitter. Chicken Broth – Feel free to use stock instead. Vegetables – I add green onions, zucchini, yellow squash, and a carrot to my meatballs and ramen. Other popular vegetables include mushrooms, bok choy or spinach, broccoli, celery, and bean sprouts. Ramen Noodles – Use the noodles that come in packs of instant ramen (you’ll need 5 or 6 of them!) or buy a pack of dried or fresh noodles. Hoisin Sauce – Drizzle this thick, salty, syrupy sauce as the perfect finishing touch. Want something spicier? Use gochujang!
Refrigerate leftovers in an airtight container and eat within 5 days. Reheat on the stovetop, stirring until heated through, or in the microwave. If microwaving, do so at 50% power to prevent the meatballs and ramen from drying out. Love this recipe? Share it with the world on Pinterest.
