Ramen con albóndigas de cerdo al bourbon

Ingredientes

• 8 oz(227 g) ground porkAmount8 ozIngredient(227 g) ground pork
• 1/2 tspsaltAmount1/2 tspIngredientsalt
• 1/4 tsppepper
• 1garlicAmount1Ingredientgarlic clove, minced clove, minced
• 2 tbsp(30 ml) sweet chili sauceAmount2 tbspIngredient(30 ml) sweet chili sauce
• 1eggAmount1Ingredientegg
• 1/4 cup(27 g) panko breadcrumbsAmount1/4 cupIngredient(27 g) panko breadcrumbs
• 1baby bok choyAmount1Ingredientbaby bok choy, chopped, chopped
• 1 1/2 cup(147 g) sliced snap peasAmount1 1/2 cupIngredient(147 g) sliced snap peas
• 2 packages ramen, discard flavor packets
• 1/4 cup(59 ml) bourbonAmount1/4 cupIngredient(59 ml) bourbon whiskey whiskey
• 1/4 cup(59 ml) honeyAmount1/4 cupIngredient(59 ml) honey
• 1/4 cup(59 ml) waterAmount1/4 cupIngredient(59 ml) water
• 1/4 cup(59 ml) low-sodium soy sauceAmount1/4 cupIngredient(59 ml) low-sodium soy sauce
• 2 tbsp(30 ml) apple cider vinegarAmount2 tbspIngredient(30 ml) apple cider vinegar
• 1/8 tsppepper
• 1/4 tsppowdered gingerAmount1/4 tspIngredientpowdered ginger
• 1 tbsp(9 g) cornstarchAmount1 tbspIngredient(9 g) cornstarch mixed with 1 tbsp (15 ml) water mixed with 1 tbsp (15 ml) water

Preparación

1. 1

   Preheat the air fryer to 350 degrees F (170 degrees C).

2. 2

   In a medium bowl, using your hands, combine the pork, salt, pepper, garlic, chili sauce, egg, and panko, until just incorporated, and form into six even meatballs. Spray the air fryer with oil, add the meatballs, and cook for 6-10 minutes. Flip the meatballs, add the bok choy and snap peasAmount1 1/2 cupIngredient(147 g) sliced snap peas, and continue cooking for another 4-6 minutes.

3. 3

   Meanwhile, in a large pot, cook the ramen according to package directions, reserving ½ cup of pasta waterAmount1/4 cupIngredient(59 ml) water before draining, then return the noodles to the pot; set aside.

4. 4

   In a medium saucepan over medium heat, add the bourbon, honey, water, garlic, soy sauceAmount1/4 cupIngredient(59 ml) low-sodium soy sauce, vinegar, pepper, and ginger, cook for 5-7 minutes, until reduced by half. Add in the cornstarch mixture, stirring until thickened. In the pot with the noodles, add the meatballs, snap peas, bok choy, sauce, and pasta water, tossing until everything is well coated. Serve with three meatballs per bowl.