Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, braised belly of pork ramen 🍜. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Braised belly of pork ramen 🍜 is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Braised belly of pork ramen 🍜 is something which I have loved my entire life.
This chashu pork (pork belly braised in soy sauce, sake, and mirin) is the perfectly tender addition to your next bowl of ramen. Add pork belly (it won't be submerged). Cover with a lid left slightly ajar. Transfer to oven and cook, turning pork occasionally, until pork is fully tender and a cake tester or.
To begin with this particular recipe, we have to prepare a few components. You can cook braised belly of pork ramen 🍜 using 8 ingredients and 4 steps. Here is how you can achieve that.
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The ingredients needed to make Braised belly of pork ramen 🍜:
- Make ready 100 g red miso
- Get 100 g white miso
- Make ready 40 g sake
- Make ready 20 g honey
- Prepare 1 small chopped onion
- Make ready 1 garlic clove
- Get Thumb of chopped ginger
- Get 200 g braised pork belly
Braise pork belly (Dong Po Rou) is surprisingly simple to prepare because it only involves six ingredients. You need a few hours of stewing before you can taste the fantastic evening combination of flavor and texture of the meat, which is definitely worth the wait. Although ramen has roots in Japan, its current popularity in the U. S. is spurring nontraditional variations by American chefs.
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Steps to make Braised belly of pork ramen 🍜:
- O Combine the miso, sake, oil, honey and cook together in a pan for 10 minutes in a non-stick pan over medium heat
- O Sauté the ginger, garlic, and onion in the oil for 5 minutes until softened.
- How to Braise pork Belly - Slice the pork belly and rub with Chinese 5 spice powder - In a hot pan brown the pork and when all sides are nicely colored add 15ml of soy 15ml of rice wine vinegar along with 150ml water and bring to the boil lower to a simmer cover and simmer for aprox 40 mins or until tender.
- To Plate - 1. In a large pot, bring 4 liters of water to a boil for the ramen noodles. (You can use dry noodles from instant ramen, or better yet, find thick ramen noodles in an Asian market) - 2. Warm the meat mixture gently in a small pan. - 3. Have 2 warm bowls ready. - 4. Boil the noodles until just done. Shake off all excess water and drop noodles in the 2 bowls. - 5. Add 270 ml of piping hot soup to each bowl of noodles. Gently stir together with chopsticks. - 6. Slice the warm pork belly on top
Although ramen has roots in Japan, its current popularity in the U. S. is spurring nontraditional variations by American chefs. Other pork belly favorite recipes include Mei Cai Kou Rou, a famous steamed pork belly, Braised pork belly with arrowroot, a Cantonese New Year's favorite Start by cutting your pork for your Shanghai braised pork belly. Pork belly ramen is one of those magical meals that leaves you wondering why all recipes can't be that easy and taste that good. The flavors are incredibly complex and every bite is different.
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