Japanese Style Chasu Pork Belly For Spicy Miso Ramen Recipes

SPICY MISO RAMEN

Spicy Miso Ramen image

Ramen is a Japanese-style bowl of broth and noodles. In this version, miso is added to an already rich broth and spiced with chiles. Adding miso to ramen broth makes a unique version that is dense, flavorful and delicious. Make Ramen Eggs and Chasu Pork Belly in advance to top the ramen.

Provided by Jet Tila

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

8 ounces ground pork
3 cloves garlic, chopped
1 tablespoon fresh ginger, finely grated
2 green onions, thinly sliced, plus more for serving
4 pieces dried shiitakes
2 pieces konbu seaweed, about 6 by 8 inches each
7 tablespoons red miso paste (akamiso), or more to taste
1 tablespoon mirin
1 tablespoon granulated sugar
2 teaspoons sea salt
1 teaspoon toasted sesame oil
1 teaspoon chile-garlic sauce
1/4 teaspoon ground white pepper
4 cups low-sodium chicken stock or broth
2 cups water
1 pound fresh wheat noodles, cooked according to the package directions
Serving suggestion: ramen eggs, chasu pork belly, bean sprouts and nori sheets

Steps:

In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.

RESTAURANT-STYLE SHOYU MISO RAMEN

Restaurant-Style Shoyu Miso Ramen image

Inspired by the shoyu ramen at my favorite ramen restaurant, this is my ideal ramen. If you want to make it pescatarian, I suggest foregoing the pork belly for bonito flakes -- just a big pinch in each bowl.

Provided by Maya Papaya Zimmerman

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 8h48m

Yield 4

Number Of Ingredients 15

Ingredients

¼ cup dried black fungus
2 cups mirin
1 ¼ cups soy sauce, divided
½ cup brown sugar
6 green onion bulbs, chopped, divided
½ onion, coarsely chopped
6 cloves garlic, peeled
2 pounds skin-on, boneless pork belly
butcher's twine
4 eggs
2 tablespoons brown sugar
½ cup miso paste
4 (3 ounce) packages ramen noodles, or to taste
4 sheets nori (dry seaweed), quartered
1 naruto (fish paste stick with a red spiral pattern). sliced

Steps:

Preheat the oven to 275 degrees F (135 degrees C).
Place black fungus in a large bowl and fill with water.
Combine mirin, 1/2 cup soy sauce, 1/2 cup brown sugar, 3 green onion bulbs, chopped onion, and garlic in an oven-safe pot over high heat. Bring to a boil.
Place pork belly skin-side down on a flat work surface. Roll up lengthwise and wrap with butcher's twine. Place pork belly in the pot with the mirin mixture and partially cover with a lid.
Bake in the preheated oven until pork is tender and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 4 hours.
Bring a separate pot of water to a boil over high heat. Gently place eggs in the pot and cook until yolks are barely set, 8 to 10 minutes. Transfer eggs to a bowl filled with ice water. Let sit, about 1 minute. Remove from water and peel eggs.
Place eggs in a container with 1 cup water, 1/2 cup soy sauce, and 2 tablespoons brown sugar. Dampen a paper towel in the mixture and use it to cover the container. Refrigerate 4 hours to overnight.
Drain the fungus and add to the liquid in the pot with the pork belly. Cover with a lid and refrigerate, 4 hours to overnight.
Skim fungus from the top of the pork belly mixture and place in a pot with 8 cups water; fungus should be covered in pork belly fat. Add 1/4 cup soy sauce and miso paste. Bring to a boil.
Remove skin from the pork belly using a knife. Chop the meat into pieces of desired thickness. Cut eggs in half lengthwise.
Bring a separate pot of water to a boil. Cook ramen in boiling water, stirring occasionally, until noodles are tender, yet firm to the bite, about 3 minutes. Drain.
Place 4 slices of nori diagonally in the corner of each bowl. Place noodles on top; arrange 2 egg halves and a few pork belly slices in separate corners. Cover with black fungus, top with green onions, and pour in broth. Top each bowl with a few slices of naruto. Let sit, about 3 minutes, before serving.

Nutrition Facts : Calories 1104.3 calories, Carbohydrate 103.1 g, Cholesterol 283.4 mg, Fat 43.5 g, Fiber 5.4 g, Protein 47.1 g, SaturatedFat 13.4 g, Sodium 7958.9 mg, Sugar 76.7 g

JAPANESE-STYLE CHASU PORK BELLY FOR SPICY MISO RAMEN

Japanese-Style Chasu Pork Belly for Spicy Miso Ramen image

Pork belly comes in many preparations across Asia. Like ramen, the origins of chasu pork belly are actually Chinese. This braised meat is sliced thinly and tops many ramen dishes.

Provided by Jet Tila

Categories main-dish

Time 12h30m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 cup sake
1 cup water
1/2 cup low-sodium Japanese soy sauce
1/4 cup granulated sugar
2 green onions, cut in half
One 2-inch knob fresh ginger, sliced
One 3 1/2-pound piece pork belly, skin removed (about 11 by 4 inches)

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.

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