Number of Servings

Ingredients: Quantity:
Broccoli Slaw (fresh Vegetable blend) 1.5 lbs.
Chicken or Vegetable Broth 4.5 lbs.
JTM Sous Vide Diced Pork 5.0 lbs.
JTM Sweet Chili Sauce 2.5 lbs.
WG Spaghetti or Yakisoba Noodle 5.75 lbs.

Prep Time: 45 min.     Yields: 23
Desired Yield:



JTM Food Group Logo

Pork Ramen Bowl

JTM Products:



Heat JTM Sweet Chili Sauce.

Steamer for Sauces and Soups (From Frozen):

1) Place unopened bag in a full-size perforated pan

2) Heat approximately 30 minutes or until product reaches serving temp. of 145F (HACCP Critical Control Point - 145F for 15 seconds)

3) Once the product has reached internal temperature, place on the serving line or hold hot (HACCP Critical Control Point - 145F or higher) until ready to use until ready to use

3) Open the bag carefully to avoid being burned

***To check the temperature of the product, gently fold over the bag with a thermometer in the fold or place two unopened bags on top of each other with a thermometer between them.


Product should be 145F before serving! ***

Prepare vegetable/chicken broth

1. Heat chicken or vegetable broth to 135F or higher and hold in a holding cabinet until service.

Prepare WG Noodles

1. Cook WG spaghetti noodle or WG yakisoba noodle until al dente (See Operational Heating Instructions) and hold hot until service. (Hold at >140F or higher - HACCP Critical Control Point)

For best results, thaw Sous Vide Pork in cooler (<40F) for 48-72hrs.

Prepare sweet Chili Pork

From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert. Evenly break up the Sous Vide Pork to ensure proper mixing.

2. Cover and place in a 350F oven for approximately 30-45 minutes (to an internal temp of 165F for 15 seconds HACCP Critical Control Point).

3. Remove from oven and add heated Sweet Chili sauce to pork and place in a holding cabinet covered until service. (Hold at 145F or higher HACCP Critical Control Point)

*Note - Cooking times may vary with equipment

To Assemble Pork Ramen Bowl:

1. Ladle 3.0 oz. of heated broth into a bowl.

2. Portion 1/2 cup of WG spaghetti or 1/2 cup of WG Yakisoba noodle in bowl with broth.

3. Portion 1.0 oz. of broccoli slaw over WG noodles

4. Portion 5.18 oz. (by weight) of Sous Vide Pork w/ Sweet Chili Sauce over broccoli slaw.

Nutritional contribution:

5.18 oz. (by weight) of pork mixture = 2.0 oz. M/MA and 1/2 cup WG spaghetti or Yakisoba Noodle = 1.0 oz. Grain Equivalent

Garnish with fresh chopped Scallions and Cilantro

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.