The Best Pork Belly Mazemen Ramen Recipe - Recipe: Appetizing Pork Belly Mazemen Ramen

Pork Belly Mazemen Ramen Recipe.

You can have Pork Belly Mazemen Ramen using 24 ingredients and 7 steps. Here is how you cook that. The Best Pork Belly Mazemen Ramen Recipe - Recipe: Yummy Pork Belly Mazemen Ramen

Ingredients of Pork Belly Mazemen Ramen Recipe

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

Pork Belly Mazemen Ramen step by step

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..