We know you likely did some grillin or smokin over this long Labor Day Weekend, if pork loin was on the menu, you're going to love this quick recipe to use up those leftovers. Popie recently smoked a pork loin using our food friend and fellow saucyprenauer Jesi Ray’s BBQ new Carolina Gold BBQ. The mustard and slight heat kick was perfect addition to a ramen bowl.
Ingredients
-Smoked pork loin with rub or sauce of your choice
-Mushrooms, celery, onions & carrots
-Toasted sesame oil
-Ying-Yang Dressing
-Ramen, pork flavor
Directions
Thinly slice the pork and veggies. Prepare ramen according to package directions. While ramen is cooking, use enough oil to cover the bottom of a saute' pan. Saute' veggies over medium heat, starting with carrots and cooking for about two minutes, add celery for about a minute before adding the onion and mushrooms cooking another minute. Remove the veggies. If needed, add more oil and turn up heat slightly, because getting a slight crispy edge on the pork is the goal. Once hot add pork and quickly heat through, stirring frequently. Remove from pan. Place prepared ramen in bowl and top with meat and veggies, pouring broth over the top.
Final topper, a squeeze (or two) of our Ying-Yang Dressing. If you don't have this on hand, a great way to maximize your bottle of Wingin' It or Hawt Mess is add one-part toasted sesame oil and one-part soy sauce to about two-parts sauce and shake it like you mean it.
