Ramen Noodle Soup with Raw Honey Char Siu Pork

Ramen Noodle Soup with Raw Honey Char Siu Pork

Welcome back for Part Two of our weekly recipe instalment of Cooking With Honey!  Today Haley Regan (@o_4forksake) brings us another Japanese-inspired classic enjoyed by both connoisseurs of delicious cuisine and students working on a shoe-string budget alike.  This ramen noodle soup recipe paired up with the extreme snack-ability of our Gyoza Dumplings and Kinghaven Farms Raw Honey Soy Dipping Sauce recipe from this past Tuesday, together make up an appetizer and main course combo that are easy, delicious, store fantastically well, and aren't going to break the bank.  Give them both a try and let us know how you did in the comments!  We hope you enjoy!
First up: Char Siu Pork with Kinghaven Farms Raw Honey Marinade

You need these things for this recipe – so go to your fridge/pantry and grab:

Fresh garlic, Kinghaven Farms Premium Raw Honey, oyster sauce, soy sauce, hoisin sauce, red wine, Chinese Five Spice, beet juice (jar of beets), pork tenderloin, large ziplock freezer bag

Make marinade by combining in a bowl:

2 cloves garlic, minced

4 tbsp Kinghaven Farms Premium Raw Honey

2 tbsp oyster sauce

2 tbsp soy sauce

1 tbsp hoisin sauce

3 tbsp red wine

1 tsp Chinese Five spice

2 tsp beet juice right from your jar

Char Siu Kinghaven Farms Premium Raw Honey Pork Marinade

Pour marinade in a large ziplock bag containing the pork tenderloin

Marinate for at least 8 hours or overnight in fridge

When you are ready to cook the pork, preheat oven to 425 degrees F

Mix another 2 tbsp Kinghaven Farms Premium Raw Honey with hot water in a small bowl and set aside

Set up a baking pan lined with tin foil. Put 2 tbsp water on the foil and place a baking rack on pan

Place pork on baking rack and reserve the remaining marinade in a bowl, as we will be using it in the next step

Cook for 15 minutes, then brush on all sides with marinade

Do this again after another 15 minutes

Put back in oven this time for ten minutes, then brush with the honey water mixture

Last step – increase heat to 450 degrees F and roast another 5 minutes

Remove from oven and brush with last of honey water mixture and let sit to cool on a cutting board

Cut in thin slices to serve

Haley' Do’s:

  • Use an oven timer (I use one on my microwave or phone) so you don’t get lost in the lathers!
  • While your pork is roasting – build the dish you are serving with. I like to serve this on Ramen or sesame noodles.
  • If you are avoiding alcohol - use pure pomegranate juice instead of red wine.

Haley Don’ts:

  • Do not forget to put your exhaust fan on and possibly open windows for the last roasting at 450 degrees F. This is meant to get a bit smoky so you don’t want to set the fire alarm off like I did the first time!
  • You will likely have left over pork so do not be afraid to use it up in creative ways – I made a pork fried rice with mine.

Next up: Kinghaven Farms Premium Raw Honey Ramen Noodle Soup

You need these things for this recipe – so go to your fridge/pantry and grab:

Sesame oil, fresh garlic, powdered ginger, 2 packs pork flavoured or original flavoured instant ramen, soy sauce, mushrooms, white onion, scallions, bok choy, cooked char siu pork, Kinghaven Farms Premium Raw Honey, 1 egg

You are going to build this entire thing in one pot. 

Bring 4 cups of water to a simmer and add the 2 flavour packets from ramen packages.


2 cloves garlic minced

2 tsp powdered ginger

1 tsp Kinghaven Farms Premium Raw Honey

1 tsp sesame oil

3 tbsp soy sauce

2 mushrooms sliced thinly

Handful white onion sliced thinly

Add one bunch baby bok choy, washed and bottom white stems trimmed off

Increase heat to a boil and drop noodles in

Once noodles soft, about 2 minutes, decrease heat to lowest setting

Make a soft boiled egg by boiling for 7 minutes exactly

Build all this in your desired bowl, add thinly sliced pork and handful of thinly sliced scallions and egg half to garnish

Haley's Do’s:

  • You are going to want to eat and enjoy this entire thing on the same night – if you do have leftovers that you save in the fridge, don’t be surprised the next day when the noodles have absorbed all of the broth. 

Haley's Don’ts:

  • Don’t be afraid to eat above mentioned noodles the next day because they are absolutely delicious!
  • Don’t overcook your egg. 7 minutes is a hard figure, not a hard egg!

Pair this delicious dish up with our Gyoza Dumplings and Kinghaven Farms Raw Honey Soy Dipping Sauce for an absolute treat that will have you coming back for more!

Haley Regan is a Hamilton, Ontario based, fifteen-year veteran of the hospitality and wine industry who has worked every position from hostess to owner & operator.  What started as a means of survival in university has blossomed into what borders on an obsession with food. A self-described dinner party Jedi, Haley shines a much needed light on affordability, local product, and being able to plate a dish like a Michelin star chef with everyday household items. Her approach is no-nonsense and her recipes can be proudly served at your next soiree and easily executed from a bachelor apartment kitchen. She also enjoys wine. A lot.
 Follow Haley today @o_4forksake 



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