Leftover Pork Ramen

This is certainly not a traditional ramen, but it is a great use of leftover aromatic pork shoulder and then makes extra for an even quicker meal at some later date.

Leftover Pork Ramen

 
Bones and trimmed fat from leftover pork shoulder
1/4 cup soy sauce 
2 tablespoons rice vinegar 
2 teaspoons granulated sugar  
8 cups water  
4 slices ginger 
4 smashed cloves garlic 
Several dashes Worcestershire sauce 
Five spice powder as desired 

1 cup cooked pork, shredded  
1 cup roasted vegetables OR 1 cup frozen sugar snap peas/peas/corn 

1 or 2 packets ramen noodles (or handful of oriental noodles)

scallions
sliced bok choy or lettuce (optional) 

- Combine the bones, soy sauce, vinegar, sugar, water, ginger, garlic, Worcestershire sauce, and five spice powder in a large stockpot and bring to a boil. 

- Lower the heat so that the water is just simmering and allow to cook for about an hour to an hour and a half, or until the broth is reduced by 1/3 - 1/2. Strain into a clean bowl or container. 

- This recipe does make approximately twice the amount of broth that you need. Use the rest to make more ramen or in another pork dish. Set half aside to freeze for later and return the other half to the stockpot to simmer. 

- Add the pork and vegetables about 10 minutes before you intend to eat.

- Add noodles at least 5 minutes before you intend to eat.

- Add scallions and any greens (bok choy, lettuce, etc.) about in the last minute or so.