How To Cook Pork Fillet For Ramen
Pork belly ramen i decided to use pork belly because i just can t get over how unctuous and decadent it feels to eat generous slices of it.
How to cook pork fillet for ramen. Note turn on your exhaust fan as soon as you put it in the oven. Place pork tenderloin on prepared baking sheet and brush with some sauce. In a large skillet heat the 2 tablespoons olive oil over medium high heat.
Divide the ramen noodles and broth into two bowls. Turn the heat off and add in the prepared sauce. Heat the oven to 160c fan 140c gas 3.
I first roasted the belly to create some depth and flavor and then removed the bones and cooked them in chicken stock another cheat with garlic ginger spring onions soy sauce fish sauce and a few carrots for sweetness to create a seriously good. Mix the soy mirin and 200ml water and pour this over the pork belly add a little more water if needed to just cover the meat. Drain the cooking water.
Skim scum off the cooking sauce at times and rotate the pork belly sometimes too. In a pot put the ginger and garlic then pour the chicken and pork broth. Add the enoki mushrooms and blanched greens over the hot broth followed by the pork slices soft boiled egg cut in.
Place a drop lid otoshibuta over the pork belly and simmer for one hour. Cook for 15 25 minutes depending on the size of your pork tenderloin basting with sauce every 5 minutes or so until pork reaches at least 145 f. In the thickest part.
Cook the ramen noodles according to the pack s instruction then drain and divide into 4 bowls. Assembly slice the pork tenderloin into thin slices. Place the pork in the hot skillet to brown.