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Essential Cuisine

Recipe Inspiration

Tonkotso Pork Ramen

Tonkotso Pork Ramen
PREP TIME: 3 hrs
COOKING TIME: 3 hrs 50
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


1kg belly pork

50g Essential Cuisine Asian Master Base

1kg ramen noodles, cooked as per manufacturer’s instructions

40g Essential Cuisine Chicken Stock Mix

2.5lt boiling water

75g fresh root ginger, cut in slices

4 garlic cloves, finely sliced

200g shiitake mushrooms, finely sliced

200g carrots, peeled and cut in to fine strips (Julienne)

350g beansprouts

150g sweetcorn

200g enoki mushrooms (optional)

300g pak choi, shredded

200g spring onions, finely sliced

2 red chillies, finely sliced

10 soft boiled eggs, shelled and cut in half


1. Make up the Essential Cuisine Asian Master Base with 1ltr boiling water, place pork belly in a suitable cooking tray and cover with master stock, cover and braise in the oven on 160°C for 2-3 hours or until tender. Cool and reserve the cooking liquor

2. Make up the Essential Cuisine Chicken Stock Mix with the boiling water in a suitable pan, add the garlic, ginger, shiitake mushrooms and carrots, simmer for 5-8 minutes

3. Remove the pork belly from the cooled Master Stock, remove any excess fat and cut into a small dice, add to the broth. Skim off any fat on top of the master stock, add to the broth and return to a simmer

4. Arrange the cooked noodles, beansprouts, and mushrooms in warm bowls, carefully ladle
the stock and vegetables over the noodles, ensure the pork is evenly distributed

5. Top with spring onions, sliced chilli and boiled eggs


Chefs Tip

Replace the ramen noodles with rice noodles to make this dish gluten free!

This recipe features...

Asian Master Base

Asian Master Base

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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