AuthorBiteSizedExperience a unique fusion with our Lechon Ramen—a hearty bowl of rich, flavorful broth topped with succulent, crispy lechon. Each bite combines the best of Filipino and Japanese cuisines, offering a deliciously satisfying and unforgettable meal.
Season pork bones with salt. Place in a pot with boiling water and boil for 10 minutes. Skim off scum.
Add the bay leaves, peppercorn, leeks, and ginger. Bring to a boil and simmer for about 1 hour.
Strain and set pork broth aside.
In a large pot over medium-high heat, quickly sauté onions, garlic, and 1 tablespoon ginger in atsuete oil until fragrant. Season with salt. Add chopped lechon and mix thoroughly.
Add pork and chicken broths, black pepper, bay leaf, 2 tablespoons ginger, leeks, and lemongrass. Bring to a boil and simmer over medium heat for about 1 hour. Occasionally add more water or pork broth to keep lechon submerged. Add soy sauce and adjust seasoning if needed.
Using a strainer, cook noodles in the pot and remove from heat once they separate and soften.
In a bowl, add noodles and soup. Top with more lechon meat, lechon skin, soft boiled eggs, and sliced leeks as preferred. Serve hot and enjoy!
Ingredients
Directions
Season pork bones with salt. Place in a pot with boiling water and boil for 10 minutes. Skim off scum.
Add the bay leaves, peppercorn, leeks, and ginger. Bring to a boil and simmer for about 1 hour.
Strain and set pork broth aside.
In a large pot over medium-high heat, quickly sauté onions, garlic, and 1 tablespoon ginger in atsuete oil until fragrant. Season with salt. Add chopped lechon and mix thoroughly.
Add pork and chicken broths, black pepper, bay leaf, 2 tablespoons ginger, leeks, and lemongrass. Bring to a boil and simmer over medium heat for about 1 hour. Occasionally add more water or pork broth to keep lechon submerged. Add soy sauce and adjust seasoning if needed.
Using a strainer, cook noodles in the pot and remove from heat once they separate and soften.
In a bowl, add noodles and soup. Top with more lechon meat, lechon skin, soft boiled eggs, and sliced leeks as preferred. Serve hot and enjoy!
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