Pork Ramen

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 450 degrees F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim root of scallions, then thinly slice, separating the white and green portions. Remove and discard the husk and silk of the corn and cut kernels off cob. Trim the eggplant and slice into 1/2-inch rounds.

Step 2

Pat pork dry and season with salt and pepper. In a large deep pan, heat 2 tsp olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 4-6 minutes per side, until browned evenly. Transfer to a foil lined sheet pan. Roast the seared pork 10-12 minutes until cooked through. Remove and rest on a cutting board.

Step 3

While the pork roasts, wipe out the pan. Add 2 tsp olive oil and heat on medium high until hot. Add the eggplant in a single layer and season with salt and pepper. Cook, flipping occasionally, 5-7 minutes until browned and tender. Season with salt and pepper to taste. Transfer to a plate and wipe out pan.

Step 4

While the pork continues to roast, add 1 tsp olive oil to the pan. Heat on medium until hot. Add the ginger and white portion of the scallions. Season with salt and pepper. Cook stirring frequently, 2-3 minutes until softened and fragrant. Add the corn, soy sauce, vinegar, teriyaki sauce, and 2 cups water. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, 4-6 minutes until thoroughly combined. Remove from heat and season with salt and pepper to taste.

Step 5

While the broth simmers, add the noodles to the pot of boiling water, gently stirring to separate. Cook, stirring occasionally, 2-3 minutes until tender (or according to package directions). Drain thoroughly and rinse under warm water.

Step 6

Thinly slice pork crosswise against the grain. Stir any juices from the cutting board into the broth. Divide the finished broth between bowls of noodles. Top with browned eggplant and sliced pork. Garnish with pork spice of choice and green tops of scallions. Enjoy!