Friday, January 27, 2012

Yakibuta Ramen

This is three recipes combine for the final dish:

Recipe 1: Yakibuta (Roated pork)

Marinade overnight a 2-3 lb. pork loin roast, shoulder, belly or neck in the following:

1 cup (360ml) soy sauce
1/2 cup water
3 Tbs. rice wine vinegar
3 Tbs. oyster sauce
5 Tbs. sugar
1/2 cup shaoxing wine (็ดน่ˆˆ้…’)or sake or dry sherry
1 inch of fresh ginger, peeled and sliced
1 small onion, peeled and cut into quarters
2 garlic cloves, peeled and crushed with a knife
1 cinnamon stick
2 small piece of star anise
1 clove

Preheat to 450*F, then cook the roast and marinade for 15 minutes in a dutch oven with lid on. Turn heat down to 250*F for 1-1.5 hours, basting every fifteen minutes, and turn it over every 30.

Once the internal temp is 160*F, it's done. Remove and let the meat rest. While that's happening, but the marinade and now juices from the pork on the stove on med-high heat. Scrape off all the lovely bits, then add 3-4 cups of water, for the broth.

If you can get your hands on authentic ramen, do it. They're the best. If not, believe it or not the cheapo Top Ramen doesn't kill the dish, heh.

Toppings can be anything you want, but I went with:
- fresh baby spinach
- red bell pepper
- scallion
- fresh shitake mushroom
- snow pea shoots (much better than munk and alfalfa, in my opinion)
- poached egg
- nori
- silken tofu (extra firm)

Slice the meat semi-thin, add the (already cooked) noodles to the bowl with the broth, then let the eater top as they like.

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