Tonkotsu Ramen
Tonkotsu Ramen
A rich pork broth with hand made ramen noodles, braised pork belly, a marinated egg, enoki mushrooms, bok choy, and bean sprouts.
Pork Broth
Ingredients
3lb pig feet
3 whole green onions charred
1 small knob of ginger grated
8 cloves garlic
1/2 a white onion
1 star anise
1 bay leaf
3 quarts water
Procedure
1.Place your pig feet in a large stock pot then cover with water and bring to a boil (skim the top of the water to remove impurities)
2.Once the water has come to a boil remove the pigs feet and wash thoroughly
3.Return the washed pigs feet to a clean stock pot and cover with 3 quarts of fresh water, along with the rest of the ingredients
4.Simmer your stock for 6-8 hours replacing the water when in runs low.
5.Strain your broth (with cheese cloth if you have it)
6.Refridgerate the stock to solidify the oil on top of the stock so you can remove it easily
7.Reheat stock when ready to serve.
Charsui
(Braised pork belly)
Ingredients
1lbs pork belly
1/2 cup soy sauce
1/3 cup mirin
1/4 cup brown sugar
2 tbsp rice wine vinegar
1 tbsp sesame oil
8 cloves garlic
1 small knob of ginger peeled and sliced
1 quart of water
Procedure
1.Heat a skillet over high heat and sear your pork belly until golden brown on all sides
2.Remove the pork belly from the pan, reduce the heat and add your garlic and green onion (cook for 30 seconds to 1 minute)
3.Deglaze the pan with mirin and then add the soy, brown sugar, vinegar, sesame oil, and ginger then mix will combined
4.Return the pork belly to the pan and add 1 quart of water then simmer for 3-4 hours.
5.Once the pork belly is tender remove it from the pot and refrigerate to solidify it and make it easier to slice (roughly 3-4 hours)
6.Strain the impurities from the braising liquid and reduce the braising liquid by 1/2
7.Add a slurry of 1 tbsp cornstarch and 2 tbsp water to thicken the braising liquid further
8.Once the pork belly has become firm begin to slice it
9.Lay the pork belly slices on a wire rack and brush with the reduced braising liquid
10.The pork belly then can either be charred with a torch or under a broiler
11.Set aside for plating
The noodles
Ingredience
1 cup all purpose flour
1/2 tbsp baking soda
1/2 cup water
1 tsp salt
Procedure
1.In a small sauce pan combine the water and baking soda and bring to a simmer
2.In a small mixing bowl add your flour and salt followed by the water and baking soda
3.Knead it together until it forms a Dough then let it rest at room temperature for 30 minutes to 1 hour
4.Divide the dough into 4 pieces and roll them out to the number 3 setting on a pasta machine ( if you do not have a pasta machine roll it out as thin as you can)
5.Then you can either use the noodle attachment for your pasta machine or cut it by hand
6.Bring a pot of water to a rolling boil and add a generous amount of salt.
7.Cook your noodles for 2-3 minutes then remove and set aside
Assembly
Ingredience
The cooked noodles
The pork broth
2 tbsp of a shirodashi soup base
2 tbsp soy sauce
Braised pork belly sliced
Bok choy (blanched)
Enoki mushrooms
Bean sprouts(blanchged
Chili oil served on the side
