Raclette Ramen
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 925
- Total Fat
- 59
- Saturated Fat
- 22
- Carbohydrates
- 36
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 56
- Cholesterol
- 218
- Sodium
- 3404
- Total: 7 hr 35 min
- Active: 1 hr 30 min
Ingredients
Tonkotsu Stock:
1 pound yellow onions, halved but skin still on
1/3 cup garlic cloves
1 knob fresh ginger about 2 inches long, halved lengthwise
2 pounds pigs' feet
1 pound chicken feet (substitute chicken necks and backs if needed)
1/4 pound char siu ends or bacon
1 cup cream cheese
1/2 cup mushroom salt
1/2 cup light soy sauce
1/4 cup sesame oil
1 teaspoon ground white pepper
6 to 8 slices raclette cheese
Char Siu:
1/2 slab skin-on pork belly (see Cook's Note)
1/4 cup minced garlic
1/4 cup minced fresh ginger
3 tablespoons sugar
1 cup soy sauce
1/2 cup mirin
To Serve:
8 ounces fresh ramen, preferably Sun brand
Suggested toppings: chopped green onions, corn, pickled radish, kimchi, soft-boiled eggs
Directions
Special equipment:
kitchen twine; a kitchen torch (optional)- For the tonkotsu stock: Place the onions, garlic and ginger in a large, heavy-bottomed stockpot. Turn the heat to high and begin to sear until the edges are nice and charred, 4 to 5 minutes. Toss in the pigs' feet, chicken feet and char siu ends and fill with water. Bring to a rolling boil, then cover. Let boil for 6 hours, checking the water level periodically and adding more if needed. (Having a rolling boil is important, as it will emulsify the fats and gelatin, resulting in a creamier broth.)
- Strain the stock. Whisk in the cream cheese, mushroom salt, soy sauce, sesame oil and white pepper.
- For the char siu: Meanwhile, preheat the oven to 350 degrees F.
- On a cutting board, place the pork belly skin-side down and rub the garlic, ginger and sugar evenly on the surface. Roll the pork belly into a spiral shape, then truss the belly like you would porchetta.
- In a braising pan, pour the soy sauce, mirin and 4 cups water. Add the pork belly, then cover and bake for 2 hours. Flip the belly, then re-cover and continue to bake for another 2 hours. Transfer the char siu to a baking sheet and let cool completely in the fridge. (Char siu needs to be chilled to slice; otherwise it will fall apart.) Slice.
- To serve: Boil the ramen noodles for 1 to 1 1/2 minutes. Place the noodles in bowls and garnish with green onions, char siu, corn, pickled radish, kimchi, soft-boiled egg (be creative; the sky is the limit). Ladle in the broth and top each with a slice of raclette cheese. If you have a kitchen torch, broil the cheese until nice and toasty.
Cook’s Note
Pork belly with the skin on is super important. As it cooks, gelatin from the skin will spread throughout the meat, giving it a better texture and enabling it to retain its shape after it cools.