Curry Pork Ramen Food

KATSU CURRY RAMEN

Steps:

• For the pork broth: Place the pork feet and bones and chicken bones into a large stock pot and cover with cold water. Put on the lid and bring the pot to a boil. After 10 minutes, turn off the burner and strain the bones. Wash the bones under cold water to remove all the scum. Add the cleaned bones back into a clean stock pot, add water and bring to a boil.
• Char the garlic, ginger, leek and onion in a skillet until they are almost burnt. Set aside. Place the bonito flakes, dried anchovy and kombu in a spice pack and securely tie the end. Put the ground mushroom into a separate spice pack and securely tie the end.
• Place the charred vegetables, and both spice packs into the pot with the bones. Bring the pot to a boil and boil for 6 hours. Remove the dried anchovy spice pack from the pot. Boil for another 12 hours, then add the salt, sugar and fish powder. Let the broth simmer on low heat for another 6 hours.
• To create the curry broth, take 64 ounces (2 quarts) of pork broth and add the curry bouillon. Bring to a boil and whisk the broth.
• For the pork katsu: Heat the oil in a heavy-bottomed pot to 350 degrees F.
• Tenderize the pork loin using the flat end of a meat mallet and season with salt. Beat the egg and 1 tablespoon water to create an egg wash. Take the pork loin and dredge it in the flour, then the egg wash, then the bread crumbs. Fry the pork loin until golden brown, for 4 to 5 minutes. Remove and let rest for 1 to 2 minutes before cutting.
• For the ramen bowl: Saute the corn and carrots in a pan with a little oil and set aside. Then saute the cabbage with a little oil.
• Bring a pot of water to a boil. Drop the fresh ramen into the boiling water. Cook for 90 seconds, or to your desired firmness, then drain.
• Pour the hot curry broth into 4 bowls and add the cooked ramen. Top with the cabbage and place the fried pork katsu on top. Add the corn and carrot and finish with the chopped green onions.

CURRY RAMEN WITH WHITE MISO

Steps:

• Place a large pot of water on to boil for ramen (see Cook's Note).
• Grind cumin seeds, coriander seeds and fenugreek in small spice mill. Mix in garam masala and ground turmeric (if fresh not available).
• Heat stock or broth over medium high-heat with white miso paste, fresh turmeric (if using), ginger, garlic, curry leaves (if using) and spice blend. Bring to a low boil and reduce heat to simmer.
• Place eggs in small pot and cover with water. Bring to boil, remove from heat, cover and let stand for 6 1/2 minutes. Drain the eggs, crack the shells and soak in cold water a few minutes to loosen. Peel eggs and reserve.
• Heat a large deep skillet with a few inches of water to a boil over high heat. Fill a large bowl with ice and cold water. Line a large platter or tray with a kitchen towel.
• Cut corn from cob in large bowl to collect the kernels as you scrape them.
• Add salt to the boiling water in the skillet. Blanch vegetables in batches, about 3 minutes for the carrots, 2 minutes for the asparagus and 30 seconds for the Swiss chard and corn. Remove the vegetables with large spider and transfer to the bowl of ice water. When cool, transfer with the spider to the kitchen towel-lined tray.
• Cook the ramen in the pot of boiling water 4 minutes or 6 to 7 minutes for pasta in water with baking soda (see Cook's Note) and drain.
• Arrange in a bowl: Ramen, small piles or bundles of corn, asparagus, chard, carrots and chicken. Top with radishes, shiso leaves and scallions in the center and arrange a halved egg alongside the chicken. Ladle the ramen broth over top carefully to heat the ingredients and distribute the broth.
• Serve with hot sauce and black garlic soy, shoyu or tamari to add to noodles to your taste.

PORK KATSU CURRY

Steps:

• Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork.
• Heat the vegetable oil in a large heavy pot over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add 2 cups water, the carrots, turnips, broth, 3/4 teaspoon salt and
• a few grinds of pepper. Bring to a boil and add the curry mix; stir until combined. Reduce the heat to medium, cover and cook, stirring halfway through, until the sauce is thickened, about 10 minutes. Stir and add a little extra broth or water to thin, if needed; season with salt and pepper. Keep warm.
• Put the flour, beaten eggs and panko in 3 shallow dishes. Season the pork with salt and pepper. Coat a pork chop in the flour, shaking off the excess. Dip in the egg, letting the excess drip off, then coat with the panko. Repeat with the remaining pork.
• Fill another large pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 ̊ F. Deep-fry 2 pork chops until golden, about 6 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Repeat with the remaining 2 chops. Let rest 1 to 2 minutes.
• Divide the rice among bowls and ladle in the warm curry. Slice the pork and serve on top.