Tasty
Dee’s Ramen-style Eastern Noodle Soup
First appeared in Grainews on 5 February 2019
Chinese char siu is pork roasted with a tangy, often-sweet sauce. The Japanese version is pork belly too, braised or roasted. Why pork belly? Fat content, which translates into lusciousness in eating. Use this braised version in your own “spaghetti eastern” bowls of ramen.
Braise
2 lb.
pork belly
6 c.
pork stock or chicken stock
1 c.
soy sauce
1 c.
sake
¼ c.
brown sugar
2
onions, coarsely chopped
1
head garlic, peeled and bruised
1
bunch green onions, chopped
2″
ginger, chopped
1
carrot, chopped
Soup broth and flavourings
pork braising liquid
Soy sauce
miso
chili paste
aromatic sesame oil
Garnishes
Sliced broiled char siu
Negi (spring onion), minced
Soft tamago (soft-boiled egg)
Menma (fermented bamboo shoots)
Mushrooms, raw or sautéed
Mustard greens, pea shoots, micro-greens, spinach
Toasted peanuts
Corn
Cooked wheat noodles (ramen, udon, Shanghai) or soba (buckwheat noodles)
Directions
Set oven at 300 F. Roll pork belly into a cylinder, tie with kitchen twine and set aside. Combine all braising ingredients in a heavy pot and bring to the boil. Add the pork, then reduce to a simmer. Cover the contents snugly with a piece of parchment paper, then with a lid. Cook in oven for 3-4 hours, or until tender. Leave cooked pork in liquid overnight in fridge. Next day, remove the pork belly from the liquid and slice. Sauté or broil each slice for a yummy nice caramel-edged effect, or reheat the slices in some of the broth.
To make the soup, heat the braising liquid, then add flavourings, garnishes and cooked noodles to suit appetite and palate. Serve immediately.
All Posts
