THE BOMB Ramen!! BEST EVER Recipe!
41Shopping List:
Pork Belly
Ramen Noodles
Bok Choy
Shiitake Mushooms
Soy Sauce
Mirin
Fresh Ginger
Chicken Broth
Five Spice
Scallions
Sprouts
Sesame and Seaweed Shaker
Spicy Chili Crunch
Cooking Wine
Teriyaki Sauce
Eggs
Pressure cooker Braised Pork Belly
Ingredients:
1 lb (450 g) pork belly
1/2 cup soy sauce
1/4 cup mirin
1/4 cup sake (or dry white wine)
3 tablespoons sugar
1 whole garlic clove, peeled
2 green onions, roughly chopped
1 small piece of ginger, sliced
1 cup water (reduced from the original recipe due to less evaporation in a pressure cooker)
Pressure Cooker Instructions:
Prepare the Pork Belly:
Score the skin of the pork belly with shallow cuts in a crosshatch pattern. This helps the fat render and flavors penetrate.
Initial Boiling (Optional):
For a less fatty result, boil the pork belly in regular water for about 10 minutes, then drain. This step helps to remove excess fat and impurities but can be skipped if you're short on time.
Prepare the Braising Sauce:
In the pressure cooker, combine the soy sauce, mirin, sake, sugar, garlic, green onions, ginger, and 1 cup of water.
Add the Pork:
Place the prepared pork belly into the pressure cooker with the sauce and aromatics.
Cook:
Secure the lid of the pressure cooker and bring it up to high pressure. Once at high pressure, reduce the heat to maintain pressure and cook for about 45 minutes to 1 hour.
Release Pressure:
Allow the pressure to release naturally. This can take about 15-20 minutes and helps the meat remain tender.
Cooling and Serving:
Let the pork belly cool in the sauce to absorb more flavors. If you want, you can refrigerate it in the sauce to enhance the flavor further.
Serving:
When ready to serve, slice the pork belly into thin pieces. If using as a topping for ramen, heat it up slightly in a pan or in the microwave. The pork can also be seared quickly in a hot pan to crisp up the exterior before serving.
Final Touches:
Serve the pork belly over ramen. Garnish with additional chopped green onions, sesame seeds, spouts, etc…
SOFT BOILED EGGS
Ingredients:
Eggs (as many as you need)
Instructions:
Start with eggs that are at room temperature to help prevent cracking when they hit the hot water. If they're coming straight from the fridge, you can warm them gently under tap water for a few minutes.
Boiling Water:
Bring a pot of water to a rolling boil. The water level should be enough to cover the eggs completely.
Adding the Eggs:
Lower the eggs into the boiling water gently with a spoon or ladle to prevent them from cracking on impact.
For soft-boiled eggs, time is crucial. Set a timer for 6 to 7 minutes for medium eggs or 7 to 8 minutes for large eggs. This timing will yield a firm white and a gooey, slightly runny yolk.
Ice Bath:
While the eggs are cooking, prepare an ice bath by filling a bowl with ice and water.
Once the eggs are done, immediately transfer them to the ice bath using a slotted spoon. Cooling the eggs quickly stops the cooking process and makes peeling easier.
Peeling:
Once the eggs are cool, gently crack them on a flat surface and carefully peel them under a bit of running water. The water helps to slip the shell off more smoothly.
Serving or Marinating:
Your soft-boiled eggs can be eaten immediately or used for further preparations. To make ramen eggs, marinate them in a mixture of soy sauce, mirin, and water for several hours or overnight in the refrigerator.
We marinated ours in 5 Spice, Soy sauce, and Marin to taste
Sauteed Shiitake Mushrooms
Put the ingredients in the pan
Some butter, White wine, Spicy Chilie Crisp, and 5 spice.. Sautee until slightly crispy.
The Broth:
Mix to taste:
Chicken Broth
Soy Sauce
Juice from the braise
Spicy Chili Crunch