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PORK ROAST - Pork Ramen
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| The Chew Michael Symon PORK RAMEN Pork Stock: | |
| 4 Lb | pork bones |
| 1 | onion, (roughly chopped) |
| 1 | carrot, (roughly chopped) |
| 1 stalk | celery, (roughly chopped) |
| 1 Tbsp | vegetable oil |
| 1 Tsp | black peppercorns |
| 5 Sprigs | thyme |
| a few stems of parsley | |
| salt | |
| freshly ground black pepper | |
| For Pork: | |
| 1 | boneless pork shoulder, (about 3 pounds, cut into chunks) |
| olive oil | |
| 1 | onion, (roughly chopped) |
| 1 2 " piece of ginger (peeled, roughly chopped) | |
| 4 Cloves | garlic, (smashed) |
| 4 Cups | pork stock |
| 1 12 oz Japanese beer | |
| 2 Tbsp | soy sauce |
| 1/4 Cup | white miso paste |
| For Medium Boiled Eggs: | |
| 3 large | eggs |
| Toppings: ramen noodles (boiled to package directions) | |
| thinly sliced scallions | |
| sliced jalapenos | |
| bean sprouts | |
| soy sauce | |
| red chili sauce | |
For Pork Stock: Preheat oven to 450°F.
Place bones and vegetables on parchment or foil lined sheet pans.Toss with vegetable oil. Roast until browned, about 30 minutes.
Transfer bones and vegetables to a large stock pot. Add peppercorns, thyme, parsley stems and just enough water to cover. Bring to a boil then turn down to a simmer, skimming any foam from the top as needed.
Simmer 12 hours then strain the bones and vegetables from the stock.
Season with salt and freshly ground pepper.
Allow to cool completely then store in the fridge or freezer.
For Pork Shoulder: Preheat oven to 325°F.
Season pork with salt and pepper.
Heat a large Dutch oven over high heat, add olive oil. Sear pork on all sides, about 5-7 minutes.
Add onion, ginger, garlic, pork stock and beer. Bring to a boil, lower to a simmer and cover with a tight fitting lid. Cook for 3 hours until tender.
Shred using two forks.
For Medium-Boiled Eggs: In a medium saucepan, place eggs and cover with enough cold water to cover eggs by one inch.
Set over high heat, bring to a boil. Once the water is boiling, remove the pan from the heat, cover and let stand 7 minutes.
Remove and place in ice bath. Once cooled, carefully peel the eggs. Slice in half and place in the broth when assembling soup.
To Assemble Ramen: Strain the pork stock into a separate pot. Finish with soy sauce and miso. Ladle a bit of the seasoned pork stock in a bowl. Place noodles in the broth. Place one half medium boiled egg, shredded pork shoulder, scallions, jalapeno, bean sprouts and chili sauce.
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