Braised Pork Ramen Recipes

BRAISED PORK RAMEN

Steps:

• Mix brown sugar with Seasoning. Rub on pork. Refrigerate 1 hour or overnight.
• Preheat oven to 350°F. Heat oil in Dutch oven on medium-high heat. Sear all sides of pork. Add 4 cups stock to pan. Cover. Cook in oven 2 hours.
• Remove from oven, place on stove. Remove pork from liquid, set aside. Mix soy sauce and cornstarch in small bowl. Add remaining stock to Dutch oven. Slowly whisk in soy mixture. Bring to boil. Boil 1 minute. Serve broth with sliced pork, ramen noodles and desired toppings, such as bean sprouts, corn, scallions, and soft boiled egg.

BRAISED RAMEN WITH PORK AND ZARSAI

Steps:

• To make the pork, combine the pork, sake, and soy sauce in a bowl and mix well. Cover and refrigerate for 20 minutes.
• To make the broth, combine the chicken stock and Shoyu Base in a saucepan over light heat. Bring to a boil, then reduce the heat to low and cover to keep warm.
• To prepare the dish, place a large sauté pan over high heat. Add the vegetable oil and garlic. Cook until the garlic is fragrant and just beginning to turn golden, about 30 seconds, then mix in the marinated pork and cook, stirring, for 1 minute. Stir in the bamboo shoots, bell pepper, and zarsai and cook for 1 to 2 minutes, or until the vegetables become soft. Pour the broth into the pan and bring the liquid to a boil.
• In a small bowl, whisk together the cornstarch and water. Add the mixture to the broth and decrease the heat to low. Simmer the broth for 1 minute, or until it thickens slightly. Turn off the heat and set aside.
• Bring a pot of water to a boil. Cook the ramen noodles for just 30 seconds, or until the noodles become loose but are not completely cooked through. Drain the noodles and divide them between 2 donabe, and place the donabe on the stove top. Pour half the broth into each donabe and turn the heat to medium-high. Top each with half the pork and vegetables. Once the liquid comes to a boil, garnish each with half the scallions and a dash of chili oil. Cover the donabe and turn off the heat. Carefully set them on plates and serve hot.

JAPANESE-STYLE CHASU PORK BELLY FOR SPICY MISO RAMEN

Steps:

• Mix together the sake, water, soy sauce, sugar, green onions and ginger in a large pot.
• Halve or quarter the pork belly into large, manageable pieces.
• Transfer the pork belly pieces to the pot. Bring to just under a boil, but do not boil. Reduce the heat to a simmer poach slowly on the stove (alternatively, you can use an oven at 300 degrees F) until tender, about 2 hours 30 minutes.
• Check for tenderness by piercing the middle of each piece. When tender, allow to cool in the liquid for 2 hours off the heat, then transfer to the refrigerator to completely rest overnight in the liquid.
• The next day, remove the pork belly from the liquid and cut into 1/2-inch-thick slices. Warm the pork belly with a bit of sauce and serve as a topping for Spicy Miso Ramen with the various garnishes. Serve 2 slices per person.

RAMEN WITH SOY-BRAISED PORK AND MISO BROTH

Steps:

• For the pork rib:.
• Preheat the oven to 350 degrees F. Heat the sesame oil in a braising pan over medium-high heat until smoking. Season the pork with blackening spice, then sear it, skin-side down. When the skin begins to crackle, flip the pork and add the leeks, garlic and ginger, and cook until the leek begins to wilt. Add the vinegar, soy sauce and sugar and stir to dissolve the sugar. Cover and bake until the meat is tender, 2 1/2 to 3 hours. Remove the meat from the braising pan and let cool. Slice into 1/2-inch slices.
• For the miso broth:.
• Poach the bacon in 1 quart water for 30 minutes. Meanwhile, soak the kombu in 2 quarts of water. Combine the two liquids, then using a fine-mesh cone strainer, steep the miso paste and bonito flakes into the broth. Simmer very slowly for 1 hour, still with the strainer set into it (do not boil or the broth will become murky). Remove the strainer and the kombu from the broth and keep the broth warm.
• For the ramen:.
• Bring a large pot of water to a boil and add the noodles. Cook about 7 minutes, then strain and place in a wide serving bowl.
• Add enough miso broth to the bowl to cover the noodles. Dress with 3 slices pork rib, the sprouts, pickled egg and scallions.