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Ramen recipes
Posted on 10/29/20 at 2:55 pm
Posted on 10/29/20 at 2:55 pm
Tomorrow is the first snow of the season, which for me means soup weather. Thinking of doing a ramen, but this will be a new endeavor for me. Looking for any tips or advice. Currently leaning towards pork belly, but can be convinced otherwise.
Would like to make a stock from scratch. I've seen one that uses chicken and pork neck that seems interesting. Though for the life of me I have no idea where one would find pork neck.
Would like to make a stock from scratch. I've seen one that uses chicken and pork neck that seems interesting. Though for the life of me I have no idea where one would find pork neck.
3
Posted on 10/29/20 at 3:09 pm to AbitaFan08
quote:
Would like to make a stock from scratch. I've seen one that uses chicken and pork neck that seems interesting. Though for the life of me I have no idea where one would find pork neck.
Smoked pork neck bones can be found in grocery stores where the population has soul. I like the flavor more than Hocks
Doubt you want smoked for ramen. I’d try your local Mexican or Asian grocery.
Posted on 10/29/20 at 3:24 pm to AbitaFan08
quote:
Though for the life of me I have no idea where one would find pork neck.
Freezer section of most Asian groceries.
Posted on 10/29/20 at 6:45 pm to AbitaFan08
I make a dashi broth for my ramen. Dashi is super quick and easy to make but a full Umami. It is seafood based but a local chef adds pork oil and pork belly to his dashi ramen. I always stay veggie and tuna in my dashi ramen
This post was edited on 10/29/20 at 6:47 pm
Posted on 10/29/20 at 6:55 pm to Dire Wolf
I usually make the broth with pig trotters and chicken feet. Be ready to let it simmer for a long time. Here's the finished product.
Posted on 10/29/20 at 7:35 pm to PeteRose
Dang that looks good! Anything other than the trotters and feet in the broth?
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