Tag Archives: ramen

Pork Belly Ramen is what’s for dinner

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The countdown to Claus is coming quick! I know it is because the calendar says so and I have an enormous tree in my bay window with presents under it. But I am still not really feeling a whole lot like Christmas. Last weekend was our annual Christmas party where we all sang Christmas carols and that usually does the trick for me but I’m really not into it this year! 

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baked with a little olive oil Prosciutto wrapped asparagus for an appetizer – YUM

I proposed to my family that instead of a ton of presents under the tree there will be a few and then we will do something together as a family. Here are a few things I proposed that we do together. Take a cooking class, dance lessons, attend a Broadway show or concert. Maybe find a restaurant that has at least one Michelin star and have dinner there since we are all foodies. My husband suggested going up North and ski/snowshoe. We haven’t decided what we are going to do yet but will make a plan over the Holiday!

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a bunch of swiss chard

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Stems removed – you can eat them but they take longer to cook down

 

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use up those packages of ramen noodles – I throw away the salt flavor packet they include

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A box of stock as well as some of my homemade stock from the freezer

IMG_4930IMG_4931What is a Michelin star?
Michelin Stars are given out on a scale of one to three, and only the top establishments in the world qualify for this designation. To earn one star, a restaurant must be considered “a very good restaurant in its category.” For two stars, the criteria is “excellent cooking, worth a detour.” To qualify for the elusive three stars, a restaurant must serve up “exceptional cuisine, worth a special journey.”

People have taken vacations centered solely around visiting restaurants that have earned Michelin Stars. Because of this, it is easy to see why chefs are so eager to earn this recognition; having at least one Michelin Star can do wonders for a restaurant. Having three stars solidifies a restaurant as undeniably one of the best in the world. My daughter is looking into it for her 30th birthday this coming year!

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salted, peppered and sugar mixture all over the pork belly – let it sit over night in the fridge.

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thinly sliced and browned on both sides in a frying pan

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makes my mouth water – just saying!

Since we had our party last weekend we had family up and I had a large piece of Pork Belly in the freezer so I thawed it out, seasoned it, baked it and brought it out for dinner for a crowd. Ramen is delicious and can be time consuming; if made the traditional way. Mine here is crazy quick and crazy good; mind you having homemade chicken stock on hand is key. And starting the pork belly a day or so ahead of time. But the hands on time is nothing.

I hope you all have a wonderful holiday with all family and friends!

Pork Belly Ramen
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Ingredients
  1. 1 - 3 pound Pork Belly
  2. 1 Ramen packet per person
  3. 1-2 teaspoon grated ginger
  4. 1-2 tablespoon soy sauce
  5. 2 teaspoon toasted sesame oil
  6. 2 32 ounce chicken stock roughly for 4 people - adjust to how many people you are serving
  7. bunch of swiss chard or bok choy chopped - I made it both ways this week - bok choy add a little more punch
  8. scallions, sliced thinly - sprinkle on top
  9. basil, chopped - sprinkle on top (optional)
  10. cilantro, chopped - sprinkle on top (optional)
  11. eggs - 1 soft boiled egg per person
Instructions
  1. Pork belly;
  2. 1 pound = 2 teaspoons salt, 2 teaspoons sugar and 1 teaspoon black pepper. adjust for what you have
  3. season generously on all sides with kosher salt, black pepper and white sugar. cover and refrigerate overnight.
  4. Pre-heat oven to 450'F. roast fat side up for 30 minutes. Lower oven to 275'F for an hour.
  5. Let it cool to room temperature, wrap tightly in plastic wrap and refrigerate for an hour or more, up to 2 days.
  6. Soft boiled eggs;
  7. bring a pot of water, enough to cover all of your eggs to boil, lower each egg gently into the water and cook for 6 minutes. Remove from the boiling water to an ice bath to stop them from cooking. Peel and slice when you assemble your bowls.
  8. Ramen;
  9. In a stock pot add the broth bring to a boil, add the ramen and cook for 2-3 minutes. Add the bok choy or swiss chard cook for another minute or so. Remove from the heat and add the ginger, soy sauce and sesame oil to taste.
  10. Divide ramen and some broth between the bowls. Add the sliced egg, a few pieces of browned and crisped pork belly and the scallions. Also add the basil and cilantro if you are using.
Cooking at Clark Towers https://cookingatclarktowers.com/
 

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easy and so tasty – try it! baked for 15 minutes at 350’F

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Gyoza & Ramen birthday dinner

HAPPY FATHER’S DAY!!!  It is a beautiful day here in NH – Having my husbands family over for Father’s day dinner in a few hours!  I hope you were able to do whatever you wanted today!  My husband took a nap after lunch on his hammock – Life is good!!!

Last week was both of my children’s birthday’s they are 2 years and a day apart.  Believe it or not they were actually planned just not THAT close.  She was early, he was on time. They could have had the same birthday but I thought they should at least have their own day.  I told the Doctor that I couldn’t come in the next day as I was busy.  I had family coming over for my daughters’ 2nd birthday party.  Still to this day they each get to pick what they want for their birthday dinners.  Unfortunately this year my daughter is living in Japan had to fend for herself.  I think my son was being a little devious this year; he wanted to pick something I had never made before.  I am not sure what that was all about but he took 2 days and finally came up with a couple of things he had while visiting his sister that he really liked; Gyoza and Ramen.  Some of you might be thinking about the packages of ramen you can buy for like a buck that has a flavored sodium packet included, just add water and voila’. Unfortunately Japanese ramen I have come to find out is quite a process and the most important part is the broth, it took a couple of days to make as it wants to sit overnight.

Gyoza 016 Gyoza 023

Gyoza I found out is pretty much a dumpling with a dipping sauce – These came out yummy and I will definitely make again.  Ramen was very good but I think I can do better.  I was so worried that it tasted like seaweed I was a little nervous so I added some chicken base and my son noticed and said it tasted like chicken oops!

Gyoza

1 tablespoon sesame oil

2 cups chopped cabbage

¼ cup chopped onion

2 cloves garlic

¼ cup chopped carrot

½ pound ground pork

1 egg

1 tablespoon vegetable oil

1 (10oz) package wonton wrappers

¼ cup water

 

¼ cup soy sauce (lower sodium)

2 tablespoons rice vinegar

Heat sesame oil in a large skillet over medium high heat; mix together cabbage, onion, garlic and carrot.  Cook and stir until the cabbage is limp.  Mix in ground pork and egg. Cook until pork is evenly brown and the egg is no longer runny.

Gather some friends to help fill the Wonton’s – it goes by quicker

Preheat vegetable oil in a large skillet over medium high heat

Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over the filling, and seal edges with moistened finger

In the preheated vegetable oil cook the Gyoza approximately 1-2 minute per side, until lightly browned.  Lower the heat; add ¼ cup water and place the cover on the pan and let them steam until the water evaporates.

In a small bowl, mix soy sauce and rice vinegar.  Use the mixture as a dipping sauce for the finished wrappers.