feed me comfort food
Recipe: Ramenstein ‘Du hast pork’
A great recipe has things in common with a top band: it should be a crowd-pleaser with plenty of swagger. That definitely applies to this dish. This ramen rocks your bowl!
How to make the broth
- Preheat the oven to 200 degrees.
- Cut the carrot, leek and onion into pieces. Peel and grate 8 cm of the ginger.
- Place the chicken wings, carrot, leek, onion, whole garlic cloves and grated ginger in an oven dish. Mix with the olive oil and place in the oven for 40 minutes.
- Transfer everything from the oven dish to a large stockpot and add 3 litres of water.
- Trim as much fat as possible from the pork, but do not throw it away.
- Cut the chillies into thin diagonal rings.
- Put the entire piece of meat plus the fat into the pot with the liquid, and also add the mushrooms, the 2 teaspoons of spice mixture and the chilli rings.
- Bring to the boil, reduce the heat, and simmer for 2 hours with the lid on the pot.
- Remove the meat from the pot and discard the fat. Let the broth simmer for another hour without the lid.
- Carefully strain the broth through a colander over another pot. Discard everything left in the colander.
As a flavouring
- Peel and grate the remaining ginger into a bowl.
- Add the soy sauce and rice wine and mix.
How to make the ramen
- Chop the spring onions and place them in a bowl. Add the bamboo shoots and rice wine vinegar.
- Heat the broth over low heat.
- Boil the eggs for 6 minutes in a separate pan of water. Rinse under cold water, peel and halve them.
- Cook the ramen noodles for 2–3 minutes in a pan of boiling water. Tear the leafy greens into pieces, add them to the noodles and cook for another minute. Drain everything in the colander.
- Cut the meat into thin pieces and place them in the bowls in which you will serve it.
- Divide the spring onion/bamboo shoots and the noodles/greens between the bowls.
- Pour the broth into the bowls and stir in the soy flavouring. Place 2 egg halves in each bowl and serve.
Ramenstein illustration: © Jack Hudson
Title: Dark Side of the Spoon: The Rock Cookbook
Author: Joseph Inniss, Ralph Miller and Peter Stadden
Publisher: Laurence King Publishing
Price: €11,99
