Jurassic Pork Soup

 From the Chrono Trigger video game

 

I just can’t resist a Jurassic Park pun, even if it only exists thanks to censorship. So, I recently took a nostalgia-fueled dive back into Chrono Trigger, a classic RPG with an absolutely killer soundtrack.... It's widely considered one of the best video RPGs of all time.

 

At one point in the game, Crono and Marle find themselves at a feast in Ioka Village, where you can challenge the chief, Ayla, to a soup-eating contest. But in the original Japanese version, that “soup” was actually an alcoholic drink. When the game was localized for English audiences, the dialogue was changed to swap the cocktail for soup, because won't somebody think of the children!

 

Why do I know this? I stumbled across this little tidbit while researching cocktails for my upcoming book, Geeky Chef Drinks! It’s going to be so great, I’m ridiculously proud of it... But back to the soup!

 

In the same feast scene, you can also chow down on a big bowl of poi, so I decided to stick with a Hawaiian theme. Saimin is Hawaii’s take on ramen, with influences from various Asian cuisines, and it just so happens that saimin-eating contests are a thing. So, this dish felt like the perfect fit... Pork saimin, complemented by a “dinosaur egg” topping.

Ingredients: 

 

For the char siu pork:

• 1lb Pork Shoulder
• Salt and Pepper (to taste)
• 1 cup Char Siu Sauce or BBQ Pork Sauce (pre-made or using this recipe)

  

For the soup:

• 1 Yellow Onion, chopped
• 4 cloves of Garlic, minced
• 1/2 inch piece fresh ginger, peeled and chopped
• 2.5 cups low-sodium chicken broth
• 1 leek, white and light green parts only, halved lengthwise and coarsely chopped
• 1 cup Baby Bok Choy
• 1/2 cup Shiitake Mushrooms, brushed clean and sliced
  
• Soy sauce, for seasoning
• Sesame oil, for seasoning
• 3/4 lb fresh Saiman or Ramen noodles
•  2 large Eggs, medium-boiled
• 1 Green Onion, sliced on a bias

Suggested Extra Toppings (optional):

• Sliced Boiled Fish Cakes
• Furikake
• Chili Crisp Oil
• Shichimi Togarashi 
  
• Bean Sprouts
• Nori Sheets

Directions:

 

For the pork:

1. Season the pork with salt and pepper, then place it in a large plastic bag with ¾ cup of char siu sauce. Marinate for at least 2 hours. 
2. Preheat the oven to 400°F. Place the pork on a grill rack over a foil-lined baking tray and bake on the middle rack for 10 minutes. 
3. Remove the pork and brush with the remaining char siu sauce, and return to the middle rack for another 10 minutes. 
4. Set the oven to broil at 500°F. Move the tray to the top rack and roast for 2–3 more minutes until slightly caramelized. 
5. Let the pork rest for at least 3 to 4 minutes before slicing and setting it aside. 

 

For the soup:

1. In a dutch oven over medium-high heat, sear the yellow onion without stirring until browned, about 5 minutes. 
2. Stir in the garlic, ginger, and 1 cup of broth. Deglaze, scraping up any browned bits, then let simmer for 2 minutes. 
3. Add the leek, mushrooms, bok choy, and remaining broth. Stir to combine. 
4. Cover and simmer over low heat for about 30 minutes, until the bok choy is softened and flavors are well blended. 
5. Season the broth with soy sauce and sesame oil to taste. Simmer for another 10 minutes. 
6. Meanwhile, cook the noodles according to package directions. 
7. Divide the noodles among bowls, then ladle the broth evenly over them. 
8. Arrange the sliced pork on top, sprinkle with green onions, and add two egg halves per bowl. 
9. Add any additional toppings you like and serve.

 

Serves 2-4

This recipe has been reformatted and reworded for clarity. Small tweaks have been made to the method for better results.