Students aren’t the only ones who need ramen to survive but sometimes a 30 cent packet of the instant version just doesn’t cut the mustard (or in this case the wasabi). Ramen is the Japanese pronunciation of Chinese Lo mein and these noodles have a long and rich history in Japan since being adopted from China. There are so many different and fantastic versions of this noodle dish taking anywhere from 2 minutes to 2 days to prepare. This recipe is hopefully as achievable as it is delicious.
Roast Pork Ramen
750mL Pork Stock
750mL Chicken Stock
15cm piece of dried kombu
6 dried shiitake mushrooms
2 Tbsp sugar
2-3 Tbsp Tamari soy sauce
2-3 Tbsp Mirin
1 braised bamboo shoot (sliced)
4 green shallots (finely sliced)
2 tsp sesame oil
12 pieces of kamaboku (Japanese fish cake)
300g dried ramen noodles
500g pork belly (skin removed but as much fat as possible intact)
1/4 cup flaky salt
1/4 cup sugar
1.One day in advance place the pork belly fat side up in a small, snug fitting roasting pan.
2. In a small bowl, mix the salt and sugar together evenly and rub over the pork belly. Cover and refrigerate overnight.
3. Preheat oven to 220C.
4. Discard any liquid that came out in the pan. Place the pork belly in the oven, uncovered.
5. Cook for 40 minutes. Baste the pork belly 20 minutes into this hour with the rendered fat. Continue to baste it until the pork belly has a golden brown exterior.
6. Reduce the oven temperature to 130C and cook for another hour to an hour and a half, or until the belly is tender but not quite falling apart.
7. Remove the pan from the oven and transfer the pork belly to a plate. Allow the pork belly to cool slightly.
8. When the pork belly is cool enough to handle, wrap the belly in plastic wrap and place it in the refrigerator. Allow the pork belly to thoroughly chill then slice into 1cm thick slices.
9. Place pork stock and chicken stock in a pot and bring to a very gentle simmer.
10. Add kombu and shitake mushrooms to the stock and simmer VERY gently for 30min.
11. Bring a small saucepan of water to the boil. Reduce to a simmer then add whole eggs and cook for 6 minutes. Remove eggs and place in a bowl of chilled water to cool.
12. Finely slice the spring onions and fish cakes.
13. Cook noodles according to directions then strain.
14. Strain the stock then return to the heat. Add the sugar, tamari and mirin.
15. Peel the eggs and slice in half lengthwise.
16. Divide the noodles between 4 bowls then arrange the eggs, pork, kamaboku and spring onions on top.
17. Ladle over the hot broth and drizzlea few drops of sesame oil over the top.
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