Char Siu Pork in Miso Ramen
The key to this dish is the delicious marinade for the pork – sticky, rich and sweet, it makes a fabulous addition to the ramen bowl and contrasts really well with the saltiness of the soy sauce and the sour notes from the vinegar.
- For the base:
- 1.75 litres/3 pints pork stock
- 400g/14oz fresh ramen noodles
- For the tare:
- 2 garlic cloves, peeled and finely chopped
- 15ml/1 tbsp white miso
- 15ml/1 tbsp red miso
- 15ml/1 tbsp mirin
- 5ml/1 tsp demerara sugar
- For the char siu pork:
- 1.2kg/2.5lb belly pork
- 20ml/4 tsp salt
- 3 garlic cloves, peeled and grated
- 45ml/3 tbsp dark soy sauce
- 15ml/1 tbsp clear honey
- 15ml/1 tbsp demerara sugar
- 15ml/1 tbsp rice vinegar
- 15ml/1 tbsp sesame oil
- For the toppings:
- 60ml/4 tbsp corn, warmed
- 225g/8oz beansprouts
- 2 clumps of enoki mushrooms, trimmed and separated
- Handful of fresh micro-coriander leaves (or use regular sized herbs)
- 5ml/1 tsp black sesame seeds
- Preheat the oven to 150ºC/300ºF/Gas 2. To make the char siu pork, sit the slab of belly pork in a small roasting pan, rub the skin with 15ml/3 tsp of the salt, then mix together all the remaining ingredients (reserving 5ml/1 tsp of the sesame oil for frying later) and spread the mixture all over the pork.
- Cover the pan tightly with foil and cook the meat for 3 1/2 hours.
- Take out from the oven and leave to cool and rest in the pan, then remove and place the belly pork between layers of baking parchment and sit it in a dish. Put something heavy on top to flatten it, and chill in the refrigerator overnight. Remove from the refrigerator 30 minutes before assembling the ramen.
- When ready, slice the belly pork thickly and season with the remaining 5ml/1 tsp salt. Heat the reserved sesame oil in a small frying pan or skillet and cook the pork slices for a few minutes until golden brown on both sides. Remove and put to one side.
- Put the stock in a large saucepan. Mix the tare ingredients together then whisk into the stock. Bring the stock to the boil, then reduce to a high simmer for 5 minutes. Taste, and adjust the seasonings as needed.
- Put the ramen noodles in a pan of boiling water and cook for 2–3 minutes, or according to packet instructions, until cooked, then remove with a slotted spoon and divide up between the serving bowls.
- Ladle over the hot broth, then top with belly pork slices, corn, beansprouts, mushrooms and fresh herbs. Sprinkle over a pinch of black sesame seeds and serve.
RAMEN by Heather Whinney Lorenz Books/Anness Publishing Ltd 2018