Ramen with Chashu Pork
Directions
- 1Prepare the chashu pork by marinating it in sake, soy sauce, ginger, garlic, and star anise.
- 2Cut the pork belly into strips, trim excess fat, and then roll it up.
- 3Sear the rolled pork belly in a pan until golden brown.
- 4Prepare the chicken thigh stock by adding water, chicken wings, pork skin, star anise, apple, radish, leek, and onions to a pressure cooker.
- 5Cook the mixture in the pressure cooker.
- 6Strain the chicken broth to remove solids and set aside.
- 7Add bonito flakes and aged red miso paste to the broth.
- 8Make ramen noodles by mixing flour, water, baking soda, and salt.
- 9Laminate the dough through a pasta machine.
- 10Cook the ramen noodles in boiling water.
- 11Prepare the slow-cooked eggs by sous vide at 62°C for 45 minutes.
- 12Sauté the shiitake mushrooms in a pan until fragrant.
- 13Sauté the enoki mushrooms in a separate pan until lightly browned.
- 14Slice the cooked chashu pork thinly.
- 15Glaze the chashu pork with a sauce and briefly torch it for a caramelized finish.
- 16Assemble the ramen bowl by adding broth, noodles, chashu pork, egg, mushrooms and garnishes.
Ingredients
- 400 g flour
- 160 g water
- 8 g baked baking soda
- 4 g sea salt
- 1 organic eggs
- 1 pork belly
- 1 garlic
- 1 ginger
- 1 star anise
- 1 leek
- 1 onion
- 1 radish
- 1 apple
- 1 chicken wings
- 1 pork skin
- 1 soy sauce
- 1 sake
- 1 aged red miso paste
- 1 bonito flakes
- 1 shiitake mushrooms
- 1 enoki mushrooms
- 1 cooking oil
Equipment
knifecutting boardfrying panpressure cookersous vide machinepasta machine
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