Roasted pork ramen noodle

A ramen restaurant opened in Boston recently.  It's really famous and popular so everyday so long line is in front of the restaurant.  Actually one of my friends was in the line over 3 hours!  I am sure it must taste good but can't wait for hours outside such a cold day (almost frozen...)

Still I want to eat ramen!  I went to ramen places one a week when I was in Japan but since I came to Boston, I've never been.  That's why I made ramen by myself with a roasted pork I made the day before yesterday.

Roasted pork ramen noodle (1 serve)

• 1 pack of ramen noodle
• pork soup stock from Japanese braised pork
• soy sauce
• chinese chicken soup stock
• braised pork
• seaweed sheet
• canned corn
• dried wakame seaweed
• menma
• green onion

1,  Soak dried wakame seaweed in cold water for the time package says.  Cut green onion into thin slices.  Cut Japanese braised pork into thick slices.

2,  Boil the pork soup stock and add soy sauce and chinese soup stock as much as you like.

3,  Boil the ramen noodle for the time package says.  Put boiled soba up to a colander then put in a ramen bowl.

4,  Pour the pork soup to the ramen bowl and place wakame, pork, corn, seaweed sheet, menma and green onion on the ramen noodle.

I was so surprised that it was close to the ramen I had at ramen places in Japan!  Perhaps, better than that..., haha:))  Anyway, it was nice to have ramen in a warm room such a cold day without long line!! 

Japanese braised pork (Buta-kakuni)

This evening became so cold suddenly.  The temperature was almost 32°F!  It supposed to be much colder next week.  So sad, what should I do such a cold day... ;(  In cold season, I am easy to catch a cold so tonight I made some sustaining food!

Actually it takes long time like more than 2 hour.  But it doesn't mean difficult because you don't have to watch carefully during cooking.  Even if you don't want to wait for along time, you must realize that it deserves to wait when you eat it because taste so good!!!

Japanese braised pork (called But a-kakuni) (4〜5 serves)

• 2 pound of pork belly
• 1 leek
• corn starch
• 2 cups of water (☆)
• 3 Tbs of soy sauce (☆)
• 3 Tbs of mirin (☆)
• 1 Tbs of grated ginger (☆)
• 5  pieces of crashed garlics (☆)

1,  Cut pork belly into big pieces and coat it with potato starch.  If the pork belly has big bones, just remove and coat with potato starch also.

2,  Heat a pan and sesame oil until quite hot then pan-broil pork belly until all full faces become brown.

3,  Remove the pork to a pot and add just enough water to cover the pork and leek.  Boil it for 1 hour with low-fire.  After that, you can use this liquid as a pork soup stock.

4,  Remove the pork to another pot.  Add  (☆)  and cover with aluminum foil and boil for 1 hour with low-fire.

Pork belly looks like it has a lot of fat but you can remove almost fat during boiling in water so actually this dish is really healthy and has a lot of collagen which is good for your skin!

It was so soft that I didn't need to cut with a knife.  I could cut it just with chopsticks!!

I already decided that I'm gonna make ramen with this braised pork and soup tomorrow!  It's gonna be so tasty.  Can't wait!!