Ramen soup with braised pork

Votes: 4

Time: 4 hours.
Complexity: average
Servings: 6

Ramen Ramen is perhaps one of the most recognizable dishes in Japanese cuisine. For the Japanese themselves, this "soup" has become a cultural symbol, studied from various angles, and there's even an entire museum dedicated to it in Yokohama. Every chef strives to create their own ramen recipe, carefully selecting the right combination of broth, noodles, garnish, and spices. Surprisingly, the Japanese owe the very emergence of this iconic dish largely to China, specifically to its noodles.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 small onion, cut in half
1 tbsp + 2 tsp vegetable oil
900 g pork shoulder, cut in half
0.5 cup soy sauce
1/3 cup mirin
6 green onions, halved + chopped green onions for sprinkling
10cm piece of ginger root (unpeeled), thinly sliced and pressed through a garlic press
10 cloves of garlic (7 cloves pressed through a garlic press, 3 cloves finely chopped)
1 150 g chicken wings, separated at the joints
150 g sliced pork belly
4 dried shiitake mushrooms
3 large eggs
6 servings of dry wheat ramen noodles
Additives: sprouted mung beans, shredded nori, radish slices, toasted sesame seeds and/or shichimi togarashi (Japanese seasoning)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: onions, pork, soy sauce, mirin (rice wine), green onions, ginger root, garlic, chicken wings, smoked pork brisket, shiitake mushrooms, eggs, noodles

Cooking the dish according to the recipe:

Preheat the oven to 375°F (135°C). Coat the onion halves completely with 2 teaspoons of vegetable oil and place them cut-side up on a foil-lined baking sheet. Bake until the cut sides begin to char, about 12 minutes. Preheat the oven to 275°F (135°C).
Meanwhile, heat the remaining 1 tablespoon of vegetable oil in a cauldron over medium heat. Add the pork and fry, turning, on all sides until golden brown, about 8 minutes. Pour in 3/4 cup of water, soy sauce, mirin, 2 green onions, 1/4 ginger, and 3 crushed garlic cloves. Bring to a boil, cover, and transfer to the oven. It will take 2.5 to 3 hours for the pork to cook through, turning it every hour. Remove the pork to a plate or cutting board. Skim off any fat from the remaining broth, then pour it into a bowl through a fine-mesh sieve.

Meanwhile, prepare the broth: Place the chicken wings and pork belly in a large saucepan with 10 cups of cold water and bring to a boil. Bring to a rolling boil for 3 minutes, then skim off any foam and reduce heat to a simmer. Cook for 1 hour. Add the roasted onions, shiitake mushrooms, remaining ginger, 4 green onions, and 4 crushed garlic cloves. Simmer for another hour, reducing heat as needed. Strain the broth through a fine-mesh sieve into another saucepan; you should have about 8 cups (add more water if needed). Stir in the pork broth and season with salt. Cook over medium heat.
Place the eggs in a medium saucepan with water and bring to a boil. Cook for 7 minutes for soft-boiled eggs or 10 minutes for medium-well done, then drain and run the eggs under cold water to stop the cooking. Peel the eggs.
Bring a large pot of water to a boil. Add the noodles and cook according to package directions. Drain the noodles in a colander.
Slice the pork thickly. Carefully halve the eggs. Divide 3 finely chopped garlic cloves and the noodles evenly among 3 cups. Pour hot broth into each cup. Top with pork slices and an egg half, and garnish with any toppings.

Categories:

recipe / Soups / Meat soups / Soups with pasta and cereals / / Food Network - recipes / Asian cuisine / Chinese cuisine / Japanese cuisine

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