Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: okie smokie on July 16, 2022, 07:27:35 PM
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Can't seem to find mention of this on our site. Local oriental restaurant has Pork Belly Ramen soup that is wonderful. I was thinking I would like to do a belly and then use part of it with ramen noodles as well. If i can make a good belly then use left overs for the soup I would be pleased.
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Pretty sure Bentley has done Pork Belly a time or two...
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I was surprised that there was no mention on the "pork" thread.
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I went to the main page and searched for "belly". I got a lot of hits. These looked the most promising.
https://pelletfan.com/index.php?topic=587.0
https://pelletfan.com/index.php?topic=2621.msg32755#msg32755
https://pelletfan.com/index.php?topic=6566.0
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I went to the main page and searched for "belly". I got a lot of hits. These looked the most promising.
https://pelletfan.com/index.php?topic=587.0
https://pelletfan.com/index.php?topic=2621.msg32755#msg32755
https://pelletfan.com/index.php?topic=6566.0
I picked the wrong key word! thanks.
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Cooking at 375 for about 2 hours. Basting with Maple syrup, soy sauce and apple cider vinegar after 1 hour and basting frequently. The ratio's are 4/2/1. Pulling at 200 degrees. Check out the pictures on the link.
https://www.kamadoguru.com/topic/41361-pork-belly-cook/
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How is it presented in the soup? Slices, chunks? Does it still have the fat on it? Has the fat been rendered?
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How is it presented in the soup? Slices, chunks? Does it still have the fat on it? Has the fat been rendered?
Several slices about 1/4". Looks like it had crispy edges and about half to 2/3 rendered. Nice bowl of ramen soup.. No idea how they did the PB. Will ask next time I am there and take a pic of the finished product. Slices break up as you pick with chop sticks.
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Sounds like they fry it on griddle till it gets to the state they want it for the noodles and then in it goes
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Sounds like they fry it on griddle till it gets to the state they want it for the noodles and then in it goes
Its the seasoning that is unique. i will try to find out more. Would be great to buy a packet of cheap ramen noodles, then season and fry up the PB to add. Would make a great easy meal. Of course there are noodles and there are noodles.
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Well, unless it is just the flavor of bacon, that is a tough one! If you can get them to give you the seasoning /recipe for the belly it would be easy to cure. But without knowing what is in the seasoning, impossible to help.
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Sounds like they fry it on griddle till it gets to the state they want it for the noodles and then in it goes
I wonder if they may not just toss a piece on the deep fryer and then slice, that would give a nice crisp outside and a nice rendered inside.
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Sounds like they fry it on griddle till it gets to the state they want it for the noodles and then in it goes
Its the seasoning that is unique. i will try to find out more. Would be great to buy a packet of cheap ramen noodles, then season and fry up the PB to add. Would make a great easy meal. Of course there are noodles and there are noodles.
So is the pork belly in the ramen rolled by chance? If it is then it is probably what they call Chashu Pork. The following link would be an example of that recipe. Also if your trying to do some tasty ramen I would do a soy sauce egg in it as well. If you can you would probably want Sapporo Ichiban instant ramen over Maruchan or Nissin. I don't know that it would hit the flavor profile of what your looking for but Nongshim Black is one of the best instant ramen's out there. If your not big into the broth my favorite is Ippei-chan Yakisoba. It comes with some really nice dried cabbage that reconstitutes well, the flavor and noodle texture are wonderful. I skip the seaweed flake packet they give you and the mayo packet takes it next level.
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It does have the soy egg as well, they are wonderful as well.
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Went there tonight. Here it is, also has soy egg, and great mushrooms as well. The chef does a low/slow cook with some kind of rub. Not sure how, but I ate the whole bowl. Burp! See before and after below:
(https://i.imgur.com/trWhcK5l.jpg)
(https://i.imgur.com/GFxIdJyl.jpg)
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Cant distinguish the pork belly from the mushrooms!
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The picture above is what I think of when I think of Chashu pork typically. If you want to make the soy sauce eggs you make the marinade for them first.
1 cup of water
1 cup of soy sauce
1/2 cup of sake
1/4 cup of mirin
2 cloves of garlic peeled and crushed
2 scallions trimmed and coarsely chopped
1 ounce of ginger crushed
add all ingredients to a saucepan and bring to a boil and let it come back down to room temperature.
Then you just make hard boiled eggs and peel them and let them marinate for 12 hours.
For Chashu pork you would typically roll the belly and hold it's shape with butchers twine. Then sear the outside in a dutch oven and put it in the oven at 250 degrees in the dutch oven with that same marinade you would use on the eggs and it cooks for 3 hours or so with you rotating it slightly every half an hour. After it is fully cooked you would put it in the refrigerator overnight and slice it thinly the next day and then quickly sear both sides before setting it in your soup.
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Cant distinguish the pork belly from the mushrooms!
Yup I could have positioned it better. The mushrooms are on the right and the PB on the left under a lot of noodles. Long thick strips. I know it was low/slow unsliced during the cook because there is a nice dark crust on the outer edges and because the chef said so. I was not told about the seasoning.