Leftover Pork Ramen

From Roast to Ramen

When in doubt, ramen it out—especially when your fridge is hiding leftover roast pork waiting to be reborn into a bowl of brothy magic.

This is the second dish in my Protein Relay Series, where one main protein turns into multiple meals throughout the week. Remember that maple-glazed pork loin I roasted? It’s back for another time, this time as a rich, soul-warming ramen you can throw together on a weeknight.

Ramen is one of my favorite meals because it hits every craving in one bowl: umami broth, chewy noodles, silky eggs, and tender protein. I cook the noodles before adding them to the broth so they absorb all that flavor—trust me, it makes a difference. And since the pork is already cooked, this becomes a fast, slurp-worthy meal you’ll want on repeat.

Customize this however you like—add bok choy, swap mushrooms, make it spicy-spicy. This one’s as flexible as it is delicious.

Why this Recipe Works

• Fast & flavorful – Using leftover pork skips the slow-cooking and still delivers big flavor.

• Customizable – Switch up the mushrooms, swap spinach for bok choy, or add miso if you’re feeling it.

• Rich, spicy broth – Layers of garlic, ginger, chili sauce, and soy create a deep umami flavor in minutes.

Tips for Making Leftover Pork Ramen

• Don’t skip the step of sautéing garlic and ginger—it builds the base flavor of your broth.

• Cook the ramen separately so it doesn’t get mushy; then let it simmer in the broth for a minute.

• Soft boil the eggs ahead of time and chill them in an ice bath to get that perfect jammy center.

🌱 A Greener Bite of Sustainability

This ramen is a prime example of reducing food waste—stretching one roast into multiple meals saves time, money, and resources. By using every bit of that pork loin, you’re honoring the ingredients and keeping your kitchen more efficient. Win-win.

How To Make Leftover Pork Ramen

Transform leftover pork loin into easy, flavorful ramen with shiitake mushrooms, spinach, and jammy eggs. A quick weeknight favorite packed with comfort..

Boil the eggs

Bring a pot of water to a boil. Boil eggs for 6 ½ minutes (7 ½ if using XL eggs), then transfer to an ice bath. Peel and set aside.

Cook mushrooms

Mix 1 tsp oil with garlic and ginger in a small bowl. Heat remaining 1 tbsp oil in a skillet over high heat. Add mushrooms and cook until lightly browned, about 4 minutes.

Build the broth

Clear a space in the pan, add the garlic mixture, and cook until fragrant—about 30 seconds. Stir in broth and chili sauce. Lower heat to medium-low.

Add noodles

Toss in the cooked ramen and simmer for 1 minute to soak up the broth.

Add the Pork and Spinach

Add the vinegar, soy sauce, and sugar. Stir in the pork and the spinach, a handful at a time, and cook until the pork is warmed through and the spinach is wilted, about 3 minutes.

Assemble and serve

Divide between bowls. Top each with halved eggs and scallions.

More Pork Possibilities Ahead

So, ramen’s done. What’s next in the Protein Relay Series? We’re handing off these maple-glazed pork leftovers for one last flavor-packed encore. Keep your forks ready—because the final dish in the series is bringing the heat in a totally new way.

What’s your favorite way to reinvent leftovers? Tell me below!