Pork Belly Mazemen Ramen
Pork Belly Mazemen Ramen

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, pork belly mazemen ramen. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Pork Belly Mazemen Ramen is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Pork Belly Mazemen Ramen is something which I have loved my entire life. They are nice and they look fantastic.

Great recipe for Pork Belly Mazemen Ramen. Rub the pork belly on both sides with the oil, season with salt and pepper and set it on a rack in a medium roasting pan. Mazemen Ramen There is literally nothing better than a bowl of ramen in the dead of winter. Pork belly ramen I decided to use pork belly because I just can't get over how unctuous and decadent it feels to eat generous slices of it.

To begin with this recipe, we have to first prepare a few components. You can cook pork belly mazemen ramen using 24 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pork Belly Mazemen Ramen:
  1. Make ready Shoyu Tare
  2. Make ready 1/3 cup canola oil
  3. Prepare 1 large onion, minced
  4. Prepare 3 tbsp minced peeled fresh ginger
  5. Get 2 tsp minced garlic
  6. Get 2/3 cup reduced-sodium soy sauce
  7. Make ready 1/2 cup dry sake
  8. Prepare 1/2 cup mirin
  9. Make ready 2 cup chicken stock or low-sodium broth
  10. Prepare 1 tbsp instant dashi, such as Ajinomoto Hon Dashi
  11. Make ready Toasted Rye Noodles
  12. Take 20 grams (1 tablespoon plus 3/4 teaspoon) baking soda
  13. Prepare 70 grams (1/3 cup plus 2 1/2 tablespoons) rye flour
  14. Prepare 620 grams (4 cups) bread flour
  15. Prepare 300 grams (2 cups) cake flour
  16. Make ready 13 grams (1 1/2 tablespoons) kosher salt
  17. Make ready 430 ml (2 cups plus 2 tablespoons) cool water
  18. Prepare 1 Cornstarch, for dusting
  19. Get 1 tbsp Thinly sliced scallions and chipotle chile powder, for garnish
  20. Get Pork Belly
  21. Prepare 2 lb piece of skinless meaty pork belly
  22. Prepare 1 tbsp canola oil
  23. Make ready 1 pinch Kosher Salt and Black Pepper
  24. Get 3 cup chicken stock or low-sodium broth

Rich broth, filling noodles, spicy, sour-y deliciousness, the nori sheets, kimchi, marinated egg, the whole ritual… yum, yum, yum! It kind of reminds me of the traditional Polish chicken broth, just you know, Asian, and made with pork! The effects are the same though. It's common for traditional mazemen recipes to use pork in some creative way or another, like crispy pork belly, pork fat or a savoury pork broth.

Steps to make Pork Belly Mazemen Ramen:
  1. PREPARE THE PORK BELLY Preheat the oven to 425°. Rub the pork belly on both sides with the oil, season with salt and pepper and set it on a rack in a medium roasting pan. Add the stock to the pan, cover and roast the pork for about 2 1/2 hours, until very tender. Let the pork rest for 30 minutes. Strain the rendered fat through a cheesecloth-lined sieve into a bowl; the stock will have evaporated. Cut the pork into 1/2-inch-thick slices and keep warm.
  2. MAKE THE SHOYU TARE In a medium saucepan, heat the oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the ginger and garlic and cook, stirring occasionally, until lightly caramelized, about 10 minutes. Add the soy sauce, sake and mirin and bring to a boil; simmer for 2 minutes. Add the stock and dashi powder and simmer for 3 minutes. Keep warm.
  3. MAKE THE TOASTED RYE NOODLES Preheat the oven to 275°. In a small ovenproof skillet lined with aluminum foil, spread the baking soda in an even layer and bake for 1 hour. Let cool.
  4. Meanwhile, in a small nonstick skillet, toast the rye flour over moderately low heat, stirring, until fragrant, about 4 minutes. Using a rubber spatula, scrape the toasted rye flour into the bowl of a standing electric mixer fitted with the dough hook. Add the bread flour and cake flour. In a medium bowl, stir the baked baking soda and salt with the cool water until dissolved. With the mixer at low speed, slowly blend the baking soda solution into the flour in three additions. Mix, scraping down the bowl frequently, until the dough starts to come together. At medium speed, knead the dough until it forms a shaggy ball, about 10 minutes. Cover the bowl with plastic wrap and let stand at room temperature for 30 minutes.
  5. Pat the dough into a disk and cut into 8 equal pieces. Work with 1 piece at a time and keep the rest covered with a damp kitchen towel: Flatten the dough about 1/4 inch thick. Roll the dough through a pasta machine at the widest setting. Fold the dough in thirds, like a letter, and roll it again at the widest setting. Repeat this folding and rolling until the dough feels smooth and elastic, about 3 more times. Roll the dough through successively narrower settings, two times per setting without folding, until the sheet of dough is 1/16 inch thick. Cut the sheet of dough into roughly 1-foot lengths and transfer them to a baking sheet or work sur-face lightly dusted with cornstarch. Lightly dust the pasta sheets with cornstarch and cover with a dry kitchen towel. Repeat with the remaining dough, slightly overlapping the pasta sheets on the baking sheet.
  6. Run each sheet of pasta through the spaghetti cutter. Gently toss the noodles with cornstarch and spread them on a baking sheet or work surface in a single layer in 8 even portions (roughly 5 ounces each).
  7. To build a bowl of ramen: Pour 1/3 cup of the warm shoyu tare and 1 teaspoon of the reserved rendered pork fat into a bowl. Boil one portion of noodles in unsalted water just until al dente, about 1 minute. (If you're assembling multiple bowls of ramen, you can cook up to 4 portions of noodles together at the same time.) Drain the noodles well and add to the bowl. Top with a slice or two of pork belly. Garnish with scallions and chipotle powder.
  8. Ready to serve and ENJOY!

The effects are the same though. It's common for traditional mazemen recipes to use pork in some creative way or another, like crispy pork belly, pork fat or a savoury pork broth. The work behind creating the magical mazemen sauce is a lengthy labour of love, not unlike creating a stunning ramen broth. Blend on high until totally smooth. Cook the noodles according to package directions, drain, and return to the pot.

So that is going to wrap it up for this exceptional food pork belly mazemen ramen recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!