EASY/PEASY ESSENTIALS: RAMEN & PORK SKILLET

Steps:

• 1. PREP/PREPARE
• 2. 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.
• 3. Want some veggies? How about adding diced carrots, sliced celery, broccoli florets, chopped onions... whatever you fancy.
• 4. 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.
• 5. Gather your ingredients (mise en place).
• 6. Add the tamari, rice wine, and grapeseed oil to a bowl, then toss in the pork, and coat.
• 7. Place, covered, in the fridge for about an hour.
• 8. Place a skillet over medium, heat, and then add the pork; including all of the marinade.
• 9. Cook, stirring frequently, until the pork loses its pink, and the bottom of the pan begins developing a coating of the evaporating marinade.
• 10. 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.
• 11. 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.
• 12. Add the ramen noodles, and allow them to simmer, until they absorb the stock and soften, about 3 - 4 minutes.
• 13. If the pan begins drying out, add more stock.
• 14. Remove from the heat and allow to stand for 1 - 2 minutes.
• 15. PLATE/PRESENT
• 16. Serve while nice and warm. Enjoy.
• 17. Keep the faith, and keep cooking.