Recipe of Ultimate Pork Belly Mazemen Ramen

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Recipe of Any-night-of-the-week Pork Belly Mazemen Ramen. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pork Belly Mazemen Ramen, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork Belly Mazemen Ramen delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork Belly Mazemen Ramen is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pork Belly Mazemen Ramen estimated approx 5 hours.

To get started with this recipe, we must prepare a few components. You can cook Pork Belly Mazemen Ramen using 24 ingredients and 7 steps. Here is how you can achieve that.

The pork belly and shoyu tare can be refrigerated separately for up to 3 days. The 5-ounce portions of noodles can be refrigerated overnight in individual resealable plastic bags or frozen for up to 2 weeks. Cook the noodles from frozen.

Ingredients and spices that need to be Take to make Pork Belly Mazemen Ramen:

1. Shoyu Tare
2. 1/3 cup canola oil
3. 1 large onion, minced
4. 3 tbsp minced peeled fresh ginger
5. 2 tsp minced garlic
6. 2/3 cup reduced-sodium soy sauce
7. 1/2 cup dry sake
8. 1/2 cup mirin
9. 2 cup chicken stock or low-sodium broth
10. 1 tbsp instant dashi, such as Ajinomoto Hon Dashi
11. Toasted Rye Noodles
12. 20 grams (1 tablespoon plus 3/4 teaspoon) baking soda
13. 70 grams (1/3 cup plus 2 1/2 tablespoons) rye flour
14. 620 grams (4 cups) bread flour
15. 300 grams (2 cups) cake flour
16. 13 grams (1 1/2 tablespoons) kosher salt
17. 430 ml (2 cups plus 2 tablespoons) cool water
18. 1 Cornstarch, for dusting
19. 1 tbsp Thinly sliced scallions and chipotle chile powder, for garnish
20. Pork Belly
21. 2 lb piece of skinless meaty pork belly
22. 1 tbsp canola oil
23. 1 pinch Kosher Salt and Black Pepper
24. 3 cup chicken stock or low-sodium broth

Steps to make to make Pork Belly Mazemen Ramen

1. PREPARE THE PORK BELLY Preheat the oven to 425°. Rub the pork belly on both sides with the oil, season with salt and pepper and set it on a rack in a medium roasting pan. Add the stock to the pan, cover and roast the pork for about 2 1/2 hours, until very tender. Let the pork rest for 30 minutes. Strain the rendered fat through a cheesecloth-lined sieve into a bowl; the stock will have evaporated. Cut the pork into 1/2-inch-thick slices and keep warm.
2. MAKE THE SHOYU TARE In a medium saucepan, heat the oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the ginger and garlic and cook, stirring occasionally, until lightly caramelized, about 10 minutes. Add the soy sauce, sake and mirin and bring to a boil; simmer for 2 minutes. Add the stock and dashi powder and simmer for 3 minutes. Keep warm.
3. MAKE THE TOASTED RYE NOODLES Preheat the oven to 275°. In a small ovenproof skillet lined with aluminum foil, spread the baking soda in an even layer and bake for 1 hour. Let cool.
4. Meanwhile, in a small nonstick skillet, toast the rye flour over moderately low heat, stirring, until fragrant, about 4 minutes. Using a rubber spatula, scrape the toasted rye flour into the bowl of a standing electric mixer fitted with the dough hook. Add the bread flour and cake flour. In a medium bowl, stir the baked baking soda and salt with the cool water until dissolved. With the mixer at low speed, slowly blend the baking soda solution into the flour in three additions. Mix, scraping down the bowl frequently, until the dough starts to come together. At medium speed, knead the dough until it forms a shaggy ball, about 10 minutes. Cover the bowl with plastic wrap and let stand at room temperature for 30 minutes.
5. Pat the dough into a disk and cut into 8 equal pieces. Work with 1 piece at a time and keep the rest covered with a damp kitchen towel: Flatten the dough about 1/4 inch thick. Roll the dough through a pasta machine at the widest setting. Fold the dough in thirds, like a letter, and roll it again at the widest setting. Repeat this folding and rolling until the dough feels smooth and elastic, about 3 more times. Roll the dough through successively narrower settings, two times per setting without folding, until the sheet of dough is 1/16 inch thick. Cut the sheet of dough into roughly 1-foot lengths and transfer them to a baking sheet or work sur-face lightly dusted with cornstarch. Lightly dust the pasta sheets with cornstarch and cover with a dry kitchen towel. Repeat with the remaining dough, slightly overlapping the pasta sheets on the baking sheet.
6. Run each sheet of pasta through the spaghetti cutter. Gently toss the noodles with cornstarch and spread them on a baking sheet or work surface in a single layer in 8 even portions (roughly 5 ounces each).
7. To build a bowl of ramen: Pour 1/3 cup of the warm shoyu tare and 1 teaspoon of the reserved rendered pork fat into a bowl. Boil one portion of noodles in unsalted water just until al dente, about 1 minute. (If you're assembling multiple bowls of ramen, you can cook up to 4 portions of noodles together at the same time.) Drain the noodles well and add to the bowl. Top with a slice or two of pork belly. Garnish with scallions and chipotle powder.

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