Imported from YouTube
Spicy Seafood Ramen with Pork Belly, Mussel Stock, and Homemade Noodles
A from-scratch spicy seafood ramen combining caramelized pork belly, bone marrow, mussel stock, tomatoes, kombu, bonito, miso, and freshly laminated ramen noodles. The broth is strained for a smooth, silky texture and finished with homemade chili oil.
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Ingredients
- pork belly (Skin removed)
- neutral oil (For searing, sautéing, and chili oil)
- water (For the pork stock and bone marrow soaking)
- sake (Used in the pork stock and to steam the mussels)
- salted soy sauce (Reduced salted soy)
- sugar (For the pork stock)
- onion (Used in the pork stock and main broth)
- cloves (For the pork stock)
- Sichuan pepper (For the pork stock)
- pear (For the pork stock)
- garlic (Used in the pork stock and main broth)
- ginger (For the pork stock)
- cinnamon (For the pork stock)
- bone marrow pieces (Soak in ice water to draw out impurities; change the water as shown)
- ice (For soaking the bone marrow)
- mussels (Fresh; steam until the shells open, then remove the meat and discard the shells)
- bacon (Raw bacon for the main stock)
- chili peppers (Added before the onions and bacon)
- tomatoes (For the main stock)
- smoked paprika (Added with the garlic before deglazing)
- chicken stock (Added to the mussel-tomato broth)
- kombu (Infuse at approximately 70–80°C, then remove)
- chili (For the chili oil; cooked with neutral oil until dark red, toasty, and no longer raw)
- flour (For the ramen noodles)
- salt (Mixed with baking soda for the noodle dough)
- baking soda (Mixed with salt for the noodle dough)
- water (Add gradually to bring the noodle dough together without making it soft)
- bonito flakes (Steep gently in the hot broth; do not boil)
- miso paste (Added to the finished broth)
- red miso paste (Added to the finished broth)
Steps
- 1
Heat a pan until very hot. Add a small amount of neutral oil, place in the skinless pork belly, and sear it until well caramelized on the outside.
- 2
Transfer the caramelized pork belly out of the pan and set it aside for the stock.
- 3
Prepare the bone marrow by cleaning away sinew and any remaining meat. Place the marrow pieces in water and ice to draw out blood impurities. Change the water and add fresh ice during the preparation, repeating again before plating if needed.
- 4
Add water, sake, reduced salted soy sauce, sugar, onion, cloves, Sichuan pepper, pear, garlic, ginger, and cinnamon to a pot with the pork belly.
- 5
Cook the pork stock for approximately 40–60 minutes, aiming for pork that is nearly falling apart but not completely disintegrated.
- 6
Heat a pan over high heat. Add the mussels and sake, cover with a lid, and cook for approximately 2–4 minutes, until the mussels open.
- 7
Strain the mussel cooking liquid through a fine sieve lined with muslin cloth. Reserve the mussel stock, remove the mussel meat, and discard the shells.
- 8
Build the main stock in a pot over moderate heat. Add a small amount of oil, then gently sauté the chili peppers. Avoid browning them.
- 9
Add the onions and bacon to the chilies and gently sauté until the onions have softened, keeping the heat low enough to avoid adding color.
- 10
Add the garlic and smoked paprika. Deglaze the pot with sake.
- 11
Add the cooked mussel meat, reserved mussel stock, tomatoes, and chicken stock.
- 12
Simmer the main stock for approximately 1 hour. Skim off any impurities that rise to the surface.
- 13
Turn off the heat under the pork belly stock and allow the pork to cool. Remove the pork belly, clean it as needed, and set it aside to slice later.
- 14
Before bringing the stock to a full simmer, add the kombu and infuse it at approximately 70–80°C for 15–30 minutes. Remove the kombu before continuing.
- 15
Prepare the chili oil by combining the chili with neutral oil. Cook it while whisking continuously for approximately 1 minute, until the rawness is gone and the oil is dark red, toasty, and nutty. Strain through a fine sieve and set aside.
- 16
Combine the flour with the salt and baking soda mixture. Whisk to distribute the dry ingredients evenly.
- 17
Add water gradually while mixing, using only enough to bring the dough together. Keep the dough firm rather than soft or sloppy.
- 18
Roll and fold the dough repeatedly to laminate it, smoothing the rough edges and forming an even sheet. Trim the edges to clean up the sheet.
- 19
Feed the laminated dough through a pasta machine to cut thin ramen noodles. Alternatively, roll and cut the noodles by hand.
- 20
Once the main stock is finished, blend it only enough to break down the meat proteins into a thick slurry rather than a completely smooth purée.
- 21
Pass the blended stock through a coarse sieve in batches, then strain it through a finer sieve. Press gently to extract liquid without forcing excessive solids through.
- 22
Strain the broth a final time through clean muslin cloth to remove remaining grit. Clean the pot while the broth drains, then return the strained broth to the pot.
- 23
Place the strained broth over heat just to bring it back up to temperature. Do not boil it.
- 24
Add the bonito flakes and steep them gently in the hot broth to infuse their flavor without aggressive boiling.
- 25
Add the miso paste and red miso paste to the hot broth and incorporate them.
Notes
The supplied transcript ends while the miso is being added, so it does not provide the final noodle-cooking, bowl-assembly, garnish, or serving instructions. It also omits all ingredient quantities. The bone marrow tip shown on screen recommends soaking overnight in ice water and changing the water 1–2 times, which is longer than the abbreviated process described in the transcript.
Nutrition per serving
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