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Caramelized Pork Ramen with Roasted Curry Acorn Squash

David_Henley_36942

My first ramen!

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Huy_63293

Were the noodles hand made as well? #ramen

Huy_63293

Check this out @Nicholas_Gavin_68199

Nicholas_Gavin_68199

That looks awesome David! What was the time and temp for the egg, 6 min in boiling water?

Brandon_Byrd_40557

Nice! Looking very good for a first attempt. Nice photo too. We've made ramen the past two nights... the nice thing about making ramen is that if you make broth, you've got enough for a bunch of servings. Tough I've made it several times, I'd never had proper noodles until this time. I'd been using hand pulled noodles from a local dumpling joint which were delicious, but not really ramen. I've also done the fried instant stuff as well as some organic dried/non-fried noodles from Whole Foods, but neither were very good. Thankfully I was able to track down some fresh ramen made by Sun Noodle at an asian market about 30 minutes away. Finally! Proper alkali noodles! Here's last night's bowl...

I use the Momofuku cookbook's recipe but use a pressure cooker on the neck bones and also smoke the shoulder and belly before cooking them SV @ 62C for 24 hours. Before serving, I portion the belly and then hit it with the Searzall along with a hunk of shoulder, which I then pull to shreds. It's sort of like barbeque soup. Which is fine by me, since I'm from NC.

Brendan_Lee_56950

I've been making my own as a part of the recipe testing for my food truck and I am still amazed at how badly prepackaged stuff is considering how few ingredients are involved

JasonWirth_68226

You mean making your own noodles?

Brendan_Lee_56950

Yeah

David_Henley_36942

It was actually sous-vide at 62 for 45 minutes. I messed up cutting the egg with too wide a knife so it tore.

David_Henley_36942

Not this time around. Getting the hang of things first.

aaron.murphycrews

Awesome to see so much ramen on CS recently- it's a mainstay at our house here in wintery DC.

@David_Henley_36942 That's a beautiful first bowl of soup. What did you do for the broth?

@Brandon_Byrd_40557 I made Momofuku ramen last month and really liked it. Good idea on the pressure cooker- I almost went that route but have a smaller cooker and was cooking for 10. I really like the Momofuku broth, but want to start experimenting with different seasonings than the Tare. Also- great call on torching the belly. I always find the texture too soft and will definitely be crisping mine up from now on.

Anyone know a good ramen book they have been experimenting with?

Brandon_Byrd_40557

I've made Momofuku's broth from the cookbook, but apparently they've switched up the formula a bit since they first published. Most notably, they've moved from a pork based broth to one based on chicken. This seems like it would result in a much lighter broth. Since I'm big on gelatin, I'd probably throw in a gang of feet to compensate. They also don't begin with bacon dashi and instead add bacon to the tare. And they grind their shitakes into a powder. Anyway, it's a much different beast these days. Here's the "Broth 2.0" recipe.

As far as cookbooks go, I've heard nothing but good things about Ivan Ramen but haven't picked up a copy myself. I wish there was a definitive guide to ramen broths, noodles, and garnishes from a reputable authority. Lucky Peach posted an amazing guide to regional ramen recently... if that existed in an extended cookbook form it would sell a billion copies.

Brendan_Lee_56950

I'm with you there I usually add the bacon or a smoked ham hock to the tare. I like the flavor a lot better that way.

outRIAAge_4738

Ivan Ramen is an excellent, authoritative book. My preference is tonkotsu-style, whereas Ivan concentrates on shio-style, but I learned plenty. His alkaline noodle recipe is beautifully explained, but my attempts so far still lack the "spring" of stand-out ramen.

My local Mexican grocery sells meaty pork bones and sliced-up trotters for $1/lb: the resultant porkalicious broth is solid at room temperature, so I figure I'm now not far away from Ramen Heaven :-)