Ramen with Ginger Roasted Squash and Crispy Pork Belly

Name: Ramen with Ginger Roasted Squash and Crispy Pork Belly
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 6
Cuisine: Japanese, Asian
Ingredients: 2 Tbsps butter, cut into pieces; 567 grams qt. peeled butternut squash pieces; 1 large carrot, chopped; 1 kilograms chicken backs or wings; 14 grams dried shiitake mushrooms; 6 larges garlic cloves, crushed, divided; 5 quarter-size slices fresh ginger; 3 green onions, cut into 2-in. slivers; 1 kombu* (dried seaweed), about 3 by 8 in; 2 teaspoons kosher salt; 1 lemongrass stalk, smashed with a mallet and cut into 3-in. pieces; 3 liters reduced-sodium chicken broth, divided; 828 milliliters mung bean sprouts; 1 teaspoon NOODLES AND ACCOMPANIMEN; 1 large onion, chopped; 2 Tbsps chopped pickled ginger; 1 kilograms pork baby back ribs* (cut apart between bones); 605 grams pork belly*, skinless but thick layer of fat retained (ask a butcher to do this); 6 servings MISO BROTH AND PORK BELLY; 355 milliliters sake, divided; 2 Tbsps soy sauce; 6 servings GINGER SQUASH; 2 Tbsps sugar; 2 Tbsps vegetable oil; 1 quart lightly packed watercress sprigs; 59 milliliters white (shiro) miso; 510 grams fresh thin Asian wheat noodles (or use 13 oz. dried)

Ramen with Ginger Roasted Squash and Crispy Pork Belly might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains approximately 124g of protein, 129g of fat, and a total of 2109 calories. This recipe covers 65% of your daily requirements of vitamins and minerals. If you have sake, butter, pork belly, and a few other ingredients on hand, you can make it.

Instructions

Make broth and pork belly: Preheat oven to 45

Ingredients you will need

Pork Belly

Broth

Equipment you will use

Oven

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.

Ingredients you will need

Pork Ribs

Whole Chicken

Carrot

Garlic

Onion

Cooking Oil

Equipment you will use

Baking Sheet

Pot

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.

Ingredients you will need

Shiitake Mushrooms

Broth

Meat

Equipment you will use

Stove

Frying Pan

Pot

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.

Ingredients you will need

Lemon Grass

Pork Belly

Soy Sauce

Garlic

Ginger

Sugar

Water

Sake

Salt

Equipment you will use

Sauce Pan

Drain, discarding seasonings.

Ingredients you will need

Seasoning

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.

Ingredients you will need

Pork Belly

Equipment you will use

Baking Sheet

Broiler

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.

Ingredients you will need

Broth

Equipment you will use

Pot

Add kombu and heat until bubbles appear.

Ingredients you will need

Kombu

Remove from heat; let stand 10 minutes. Discard kombu.

Ingredients you will need

Kombu

Whisk in remaining sake and the miso. Set broth aside.

Ingredients you will need

Broth

Miso

Sake

Equipment you will use

Whisk

Prepare squash: Preheat oven to 42

Ingredients you will need

Squash

Equipment you will use

Oven

Toss ingredients in a 9- by 13-in. pan and bake, turning occasionally, until squash is browned and tender, 30 to 35 minutes.

Ingredients you will need

Squash

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Bean Sprouts

Pasta

Squash

Broth

Water

Miso

Pork

Equipment you will use

Bowl

Oven

Pot

Add noodles. Ladle broth over them, then arrange pork, squash, watercress, and green onions on top.

Ingredients you will need

Green Onions

Watercress

Pasta

Squash

Broth

Pork

Equipment you will use

Ladle

*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.

Ingredients you will need

Pickled Ginger