We LOVE ramen. It is pure comfort food and simplicity in a bowl. We have been getting some emails over the last few months asking for our broth recipe that we use with our homemade ramen noodles, so last weekend I decided to make a batch. This recipe for Pork Ramen with Roasted Garlic is incredibly rich with flavor. OMG, you are going to love it.
No beating around the bush, I have to say it does take time but it is really worth all the effort and love that goes into this recipe. I usually plan on making this broth when I know I will be at home putzing around as it involves slow roasting as well as bubbling away on the stove. But did I say, it is worth it!
I usually do the roasting one day as well as preparing the pork belly (which is seasoned with Mike’s Hot Honey – we LOVE this stuff), then the next day is when I finish the broth, roast the garlic and make the noodles. What I decide to serve with my rich pork broth and homemade noodles depends on what looks great and is in season. Sometimes I use roasted squash or eggplant. This time I used baby bok toy along with shitake mushrooms. You can get as creative as you want with ramen, it really comes down to having a great broth to start with.
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Pork Ramen with Roasted Garlic
4 pounds pork necks – ask your butcher
2 pounds chicken necks
4-inch fresh ginger, peeled and slightly smashed
8 cloves garlic, skin on
2 carrots, cleaned and skin on
1 large yellow onion, cut in half and skin on
8 ounces dry sake
2 kombu leaves
1/4 cup mirin
1/4 cup soy sauce
8 cups water
2 pounds pork belly
1/8 cup mirin
1/8 cup soy sauce
3 tablespoons[Mikes hot honey|http://mikeshothoney.com] – or regular honey with a tablespoon of hot sauce
3/4 cup water
baby bok choy
toasted sesame seed oil
1 large head of roasted garlic