Recipe: Shrimp and Pork Belly Ramen
SHRIMP & PORK BELLY RAMEN
WILD AMERICAN SHRIMP (3 per serving)
2 oz Braised Pork Belly (1 per serving)
Soft Boiled Egg (1 per serving)
Nori (2 pieces per serving)
Chili Oil (recipe follows)
Togarashi (recipe follows)
2 qt Pork Belly braising liquid
6 garlic cloves
Ginger (thumb sized piece, chopped)
2 TBSP bonito flakes
3 pieces of kombu
1 TBSP Mirin
2 TBSP Dry Sake
½ C Soy Sauce
2 TBSP Lemon Grass (chopped)
Salt & Pepper
Combine all ingredients and simmer for 1 hour. Strain.
408 g Bread Flour
1 tsp Salt
1 tsp Baked Soda
½ C Warm Water
Bake baking soda for 45 minutes at 250 degrees to increase alkalinity. Dissolve soda and salt in warm water. Combine ingredients in mixer and mix until incorporated. Either pull noodles or roll out with pasta roller and cut.
2 TBSP red chili flakes
1 TBSP dried orange peel
2 tsp white sesame seed
2 tsp black sesame seed
1 tsp Sichuan peppercorn
1 tsp ginger powder
½ tsp poppy seed
½ sheet of toasted nori, crumbled
Dehydrate orange peels overnight. Grind everything together in a spice grinder.
Warm chili flakes and sliced garlic in oil over low heat until garlic is golden brown. Let stand 15 minutes and then strain.
To Finish: Heat chili oil in sauté pan until shimmering. Add shrimp and pork belly, turning until golden brown. Add broth and simmer until shrimp are just cooked (30 seconds). Boil noodles in separate pot of water. Add noodles to bowl first. Place shrimp and pork belly around noodles and then add broth. Add the rest of the garnishes and serve.
Recipe by Chef Advocate Austin Sumrall. Click here to learn more about Chef Austin!
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