Marbled Pork Ramen

Bring to a.

Marbled pork ramen.

The finest japanese pork ramen takes considerable culinary skill and many hours to create. When nicely browned remove the pork and mushrooms with tongs slice or shred and set aside reserving the bone from the pork. You want the pork and mushrooms to release their liquid for the stock so too high of heat would just evaporate all your hard work. Marbled meat shop in cold spring has begun offering prepared dinners to take home finish and enjoy.

Here is a simplified yet still delicious version that uses plenty of succulent braised pork. Add the mirepoix salt pepper anchovy paste and the reserved pork bone. If you can t find high quality fresh ramen noodles use fresh thin chinese egg noodles or fresh linguine. The marbled pork ramen was also delicious.

If you like serve the soup with your favorite toppings. Add the pork and cook turning until browned on all sides about 8 minutes. This easy pork ramen is unlike any ramen you had in your college days. Thinly sliced perfectly cooked juicy pork tenderloin and an egg with a gloriously runny egg yolk crunchy asian greens and flavorful mushrooms all swimming in a scrumptious and flavor packed ramen noodle broth.

Paired nicely with a mclaren vale shiraz from 90 cellars. Add 3 4 cup water the soy sauce mirin 2 scallions one quarter of the ginger and 3 smashed garlic cloves. They call them marbled meals this week we tried their take on tonkotsu pork ramen.