Merriman's Saimin Recipe

Season and roast pork

Preheat oven to 275°F (135°C). Pat the 2.5 lb pork shoulder dry. Rub the pork with kosher salt, brown sugar, soy sauce, toasted sesame oil, and garlic powder. Place pork in a Dutch oven or roasting pan, cover tightly with foil or lid, and roast for 3 to 3.5 hours until the pork is fork-tender and easily pulls apart (internal temp about 195–205°F).

Remove from oven and let rest, loosely tented, for 15 minutes. Shred the pork with two forks, reserving any juices. Keep warm; you will add some shredded pork to each bowl and optionally fold a small amount into the hot broth for flavor.

Build the stock

In a large stockpot, combine 10 cups chicken stock and 2 cups water. Add smashed garlic cloves, sliced ginger, chopped white parts of green onions, and the piece of dried kombu. Heat over medium until just below a simmer, then reduce heat to low and steep 20 minutes.

Remove kombu. Increase heat to medium-high, bring to a gentle simmer, add bonito flakes, and simmer 3 minutes. Turn off heat and let steep 5 minutes. Strain the liquid through a fine-mesh sieve into a clean pot, pressing gently on solids to extract flavor. Discard solids.

Season the broth

Return strained broth to medium heat. Stir in 3 tbsp soy sauce, 2 tbsp mirin, and 2 tsp salt. Taste and adjust—add more soy if you want deeper savory, or a pinch more salt. Keep broth at a low gentle simmer while preparing noodles and vegetables. Optionally, add 1/2 to 1 cup of shredded roasted pork to the broth for richness.

Prepare vegetables

Heat 1 tbsp vegetable oil in a skillet over medium-high. Add sliced Waimanalo mushrooms and sauté 3–4 minutes until soft and edges begin to brown. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove mushrooms and set aside. Quickly sear halved bok choy cut-side down 1–2 minutes until bright green and slightly charred; you want them tender-crisp. Remove and keep warm.

Cook noodles

Bring a separate large pot of water to a rolling boil. Add the 1 lb Sun Noodles and cook according to package instructions (typically 60–90 seconds for fresh noodles). Stir to separate. Immediately transfer noodles to an open bowl and drain. Do not overcook; they should be chewy.

To assemble: briefly reheat noodles by dipping them into the simmering broth for 10–20 seconds and then place into serving bowls.

Assemble bowls

Divide noodles among 4 bowls (about 4 oz noodles per serving). Ladle hot broth over noodles (about 2.5 cups per bowl). Top each bowl with a generous portion (about 3–4 oz) of shredded slow-roasted pork, a handful of sautéed mushrooms, and 2–3 pieces of halved bok choy.

Finish garnishes

Halve soft-boiled eggs and place one half or whole egg per bowl. Scatter sliced green onions, drizzle 1/2 tbsp chili oil per bowl (adjust to heat preference), and sprinkle toasted sesame seeds. Offer pickled red ginger or togarashi and a lime wedge at the side. Serve immediately.