Pork Ramen

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Ramen, pho, miso..... These are all names for brothy soups.  A dish like ramen can be made many different ways.  After making ramen a handful of times and tweaking it each time, we settled on this recipe.  It is a solid base that can be easily built upon. It uses the pork broth from the first blog post. 

Ingredients
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For the Broth
2 pints pork broth 
3 cups water 
3 tbls Soy sauce 
3 pieces of dried kelp
1 ounce of shitake mushrooms 
1 head of garlic 
2 inch section of ginger 
1 onion 

Tare 
1/4 cup soy sauce 
2 tbls rice wine vinegar 
1 tsp sesame oil 

Marinated Egg
1/3 cup water
3/4 cup soy sauce 
1 tbls light brown sugar 
2 tbls rice wine vinegar 

To Serve 
ramen or rice noodles 
green onion 
sesame seeds
​sushi nori 

Instructions

First you have to decide what you want to use for the cut of pork.  We used a skin-on Mangalitsa pork jowl this time.  Pork belly would also work well.  Something rich with lots of fat is best for this dish.  For the pork jowl, we seasoned it with just salt and pepper and cooked it sous vide at 180 degrees for 24 hours.  It was then roasted in the oven at 500 degrees for 30 minutes and then finished under broil to crisp the skin. 

Now that the important part is figured out, here are the rest of the steps!   

1)  If you want a marinated egg with your ramen,  you will have to prepare it ahead of time.  I prefer a shorter time marinating, around 4 hours.  You can marinate the eggs for days prior, the flavor just becomes more intense with longer time.  To soft boil the egg, boil it for exactly six and a half minutes and then place into an ice water bath.  Peel the shell off the egg and place them in the marinade.  I use a pint sized mason jar.  The marinade recipe allows for three eggs to fit pretty well in a pint size mason jar.

2) Char the garlic, onion and ginger.  Start by cutting the head of garlic in half, quarter the onion and slice the ginger in half the long way.  Broil everything until it gets an even char.  The char will help bring in more umami.

3) Add all the ingredients for the broth into a pot and bring it to a simmer.  Simmer it for about an hour to bring all the ingredients together.  

4) Prepare your tare, this will be added when serving. 

5) We used a thin rice noodle for this bowl then added the broth, sliced green onion, sesame seeds and sushi nori, pork jowl and the marinated egg.  Add the tare to taste.  I prefer about a tablespoon for an average serving.   

Have fun with this! Experiment with different flavors and ingredients Or do the opposite and keep it more simple.  My kids have just the broth with the noodles and they love it.