Afternoon Ramen Recipes

AFTERNOON RAMEN

Steps:

• For the broth: Preheat the oven to broil. Place the onion and ginger on a baking sheet and broil until blackened on top, about 10 minutes.
• Cook the bacon in a large pot over low heat until all of the fat is rendered out and the bacon is crisp, about 10 minutes. Put the roasted onion and ginger, the garlic, green onions, leek, broth, soy sauce, mirin and salt into the pot. Simmer for 2 to 3 hours, while you cook your pork belly. Strain to serve.
• For the pork belly: Preheat the oven to 350 degrees F. Sprinkle the belly with the salt, sugar and pepper. Throw the seasoned belly in a roasting pan and pour the sake over it. Roast for 1 hour 30 minutes, and then bring the heat up to 450 degrees F and let it caramelize. It should be tender but not mushy.
• Let the belly cool to room temperature. Wrap it up tight in plastic and put it in the fridge until it¿s thoroughly chilled through. At that point, slice it into nice, thick slabs. Set aside for ramen.
• To assemble the ramen: Cook the ramen noodles according to package instructions. Place the noodles into a bowl, followed by pork belly and top with broth. Add whatever toppings you like!

RACLETTE RAMEN

Steps:

• For the tonkotsu stock: Place the onions, garlic and ginger in a large, heavy-bottomed stockpot. Turn the heat to high and begin to sear until the edges are nice and charred, 4 to 5 minutes. Toss in the pigs' feet, chicken feet and char siu ends and fill with water. Bring to a rolling boil, then cover. Let boil for 6 hours, checking the water level periodically and adding more if needed. (Having a rolling boil is important, as it will emulsify the fats and gelatin, resulting in a creamier broth.)
• Strain the stock. Whisk in the cream cheese, mushroom salt, soy sauce, sesame oil and white pepper.
• For the char siu: Meanwhile, preheat the oven to 350 degrees F.
• On a cutting board, place the pork belly skin-side down and rub the garlic, ginger and sugar evenly on the surface. Roll the pork belly into a spiral shape, then truss the belly like you would porchetta.
• In a braising pan, pour the soy sauce, mirin and 4 cups water. Add the pork belly, then cover and bake for 2 hours. Flip the belly, then re-cover and continue to bake for another 2 hours. Transfer the char siu to a baking sheet and let cool completely in the fridge. (Char siu needs to be chilled to slice; otherwise it will fall apart.) Slice.
• To serve: Boil the ramen noodles for 1 to 1 1/2 minutes. Place the noodles in bowls and garnish with green onions, char siu, corn, pickled radish, kimchi, soft-boiled egg (be creative; the sky is the limit). Ladle in the broth and top each with a slice of raclette cheese. If you have a kitchen torch, broil the cheese until nice and toasty.