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Ramen with Ginger Roasted Squash and Crispy Pork Belly Recipe

Ramen with Ginger Roasted Squash and Crispy Pork Belly Recipe

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Ramen with Ginger Roasted Squash and Crispy Pork Belly

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Ingredients

Count

Nutrition

5776

Calories

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Ingredients:

Serving

3 lb pork baby back ribs* (cut apart between bones)
3 lb chicken backs or wings
1 large carrot, chopped
1 large onion, chopped
6 large garlic cloves, crushed, divided
2 tbsp vegetable oil
1/2 oz dried shiitake mushrooms
3 qts. reduced-sodium chicken broth, divided
1 1/3 lb pork belly*, skin removed but thick layer of fat retained (ask a butcher to do this)
1 1/2 cups sake, divided
2 tsp kosher salt
2 tbsp sugar
2 tbsp soy sauce
5 quarter-size slices fresh ginger
1 lemongrass stalk , smashed with a mallet and cut into 3-in. pieces
1 piece kombu* (dried seaweed), about 3 by 8 in.
1/4 cup white (shiro ) miso
1 qt. (1 1/4 lbs.) peeled butternut squash pieces
2 tbsp chopped pickled ginger
2 tbsp butter , cut into pieces
18 to 20 oz. fresh thin asian wheat noodles (or use 13 oz. dried )
3 1/2 cups mung bean sprouts
1 qt. lightly packed watercress sprigs
3 green onions , cut into 2-in. slivers

Directions:

Make broth and pork belly: Preheat oven to 450°. Put pork ribs and chicken on a rimmed baking sheet. Roast, turning occasionally, until well browned, 20 to 30 minutes. Meanwhile, cook carrot, onion, and half the garlic with oil in a large pot over medium-high heat, stirring often, until browned, 10 to 15 minutes.
Add shiitakes, roasted meat, and all but 1 cup broth to pot. Discard fat from pan used for meat, add remaining cup of broth, and heat on stove, stirring, to loosen browned bits; pour into pot. Cover and bring to a boil over high heat, then reduce heat and simmer until meat is falling off the bones, about 3 hours.
Meanwhile, cut pork belly into pieces, each about 1 1/2 by 2 in. Put in a large saucepan with 3 cups water, 1 cup sake, the salt, sugar, soy sauce, ginger, lemongrass, and remaining garlic. Cover and bring to a boil over high heat, then reduce heat and simmer until very tender when pierced, 1 1/2 to 2 hours. Drain, discarding seasonings.
Preheat broiler with rack set 3 in. from heat. Put pork belly fat side up on a rimmed baking sheet. Broil until well browned, 3 to 5 minutes. Transfer to a board and slice crosswise 1/2 in. thick.
Strain broth from step 2 (discard solids), skim and discard fat. Wipe pot clean; return broth. Add kombu and heat until bubbles appear. Remove from heat; let stand 10 minutes. Discard kombu. Whisk in remaining sake and the miso. Set broth aside.
Prepare squash: Preheat oven to 425°. Toss ingredients in a 9- by 13-in. pan and bake, turning occasionally, until squash is browned and tender, 30 to 35 minutes.
Cook noodles: Heat a pot of water to boiling and cook noodles until just tender, 2 to 3 minutes. If needed, reheat miso broth until steaming; warm pork and squash in oven. Arrange a handful of bean sprouts in each of 6 large, deep bowls. Add noodles. Ladle broth over them, then arrange pork, squash, watercress, and green onions on top.
*Look for sustainably raised pork ribs and belly at stores like Whole Foods Market. You may need to special-order the pork belly from your butcher. Find kombu and jarred pickled ginger in the Asian foods aisle and miso with refrigerated foods.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5776.4 Kcal (24185 kJ)
Calories from fat	2186.62 Kcal
		% Daily Value*
Total Fat	242.96g	374%
Cholesterol	1928.38mg	643%
Sodium	18413.3mg	767%
Potassium	4690.79mg	100%
Total Carbs	458.14g	153%
Sugars	73.29g	293%
Dietary Fiber	76.16g	305%
Protein	373.77g	748%
Vitamin C	104.6mg	174%
Vitamin A	2.4mg	80%
Iron	49.5mg	275%
Calcium	809.9mg	81%

Amount Per 100 g
Calories	175.82 Kcal (736 kJ)
Calories from fat	66.55 Kcal
		% Daily Value*
Total Fat	7.39g	374%
Cholesterol	58.69mg	643%
Sodium	560.45mg	767%
Potassium	142.77mg	100%
Total Carbs	13.94g	153%
Sugars	2.23g	293%
Dietary Fiber	2.32g	305%
Protein	11.38g	748%
Vitamin C	3.2mg	174%
Vitamin A	0.1mg	80%
Iron	1.5mg	275%
Calcium	24.6mg	81%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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