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January 21, 2022 • 0 comments

This recipe is by Bryan Cook of Elrose Foods & Preserves. It makes use of pork belly, but any protein type can be substituted in.


THE PORK: This step takes a bit of skill, but mostly just a bit of time. This way may seem a bit backward, don't worry that's normal. You can also feel free to sub out this pork dish for any protein you prefer. But the pork done this way is certainly along the lines of traditional, and its fatty salty goodness is perfect for ramen.

  - 1 wild meadows pork belly (approx 2.5 pounds)
  - Rolled and tied (plenty of videos online to guide)
  - 500 ml of chicken or pork stock
  - 500 ml of water
  - 1/2 cup soy sauce
  - 6 cloves garlic
  - 1 tablespoon black pepper
  - 1 bunch green onion whites (green for garnish)

  - 1 tablespoon salt
  - 1 tablespoon canola oil for sear

Steps: once tied, sear pork belly on all sides until golden in a non-stick pan. combine all other ingredients in a pot, add your seared pork belly (if too much liquid then remove some till the pork is approx 90% covered by liquid) Bring to a boil then reduce heat to simmer. Allow to cook partially covered for 90 minutes or approx 92° internal temp, turning every 20 minutes. Once cooked remove from pot and allow to cool. When cool enough, put into a ziplock bag or container with the tare you will have prepared while your pork has braised. Allow to sit for a minimum of 4 hours or overnight in the fridge. When ready to serve cut into slices thin enough to grasp with chopsticks. Keep your braising liquid and cool in a container. Once cooled skim fat and store. Fat will be added to broth at the end. Braising liquid can be used to reheat pork slices, cook or anything else you dream up or just disposed of.

THE TARE: Arguably the most important part and something we will use over and over during the course of the final dish. This need not be exact for tare, feel free to add what YOU want.

  - 6 cloves garlic
  - 1 tablespoon chili flakes (optional)
  - 1 tablespoon black pepper
  - 2 tablespoons brown sugar
  - 2 tablespoons salt
  - 500 ml chicken stock
  - 500 ml water
  - 500 ml soy sauce
  - 250 ml mirin
  - 125 ml rice wine vinegar


Combine all ingredients in a pot, bring to boil then turn heat to medium and allow to reduce by half. Or about one hour. Once reduced, strain and you're ready to use.

- We will use this to marinate the pork, egg, and season the broth at the end.

THE MARINATED EGG: simple but important step. Some may say, why 4 eggs this serves 2-3. Well one will probably get broken as you try and peel it or you might just want to test one and see if your eggs are perfect... Or just to have the extra to eat later.

  - 4 large eggs
  - Enough tare to cover in a small bowl


Bring a small pot of water to a boil. Once rolling, put in your eggs and boil for between 6-7 minutes. Closer to 6 more runny, closer to 7 less runny. Once your timer goes off immediately get your eggs into an ice bath (water and ice in a container) this will stop them cooking and help keep your eggs perfect. Once they are good and cool, peel your eggs. Doing this underwater makes it way easier. Now put the peeled eggs in a container and cover in your tare mixture for approx one hour. Use a paper towel to help keep them submerged.

THE BROTH: The simplest of steps in this case is the hardest one usually. This part is mostly just heat and serve

  - 1 950ml container of elrose ramen bone broth
  - Reserved fat from braised pork
  - Tare

Steps: In a pot reheat the ramen broth to your desired temp. We will stir in the fat and tare when we serve.

GARNISH AND FINAL STEPS: now that we spent all the time preparing it's time for the final steps. Chop garnish, cook noodles, heat and serve time.

  - 1 package wheat Alkaline Japanese noodles
  - 1 bunch green onions (greens)
  - 1 small pack enoki mushrooms
  - Marinated eggs
  - Pork belly slices
  - Tare
  - Pork fat (from braise)
  - Warm broth
  - Nori strips (Japanese seaweed)


Garnish - Slice your green onions thinly, trim enoki mushrooms of woody bottoms, cut Nori into 2" or so strips.

Heating/noodles - warm your slices of pork in a pan with some of the braising liquid, at the same time in a pot of salted boiling water cook your noodles to desired level. Once cooked strain and toss in oil to prevent sticking.

Plating - now that everything is set and hot, in a large bowl place a few spoonfuls of tare and pork fat into the bottom of the bowl. Pour hot ramen broth on top and give a quick stir. Now add your hot noodles, place your heated pork on top. Cut your marinated eggs in half and place in the bowl along with your mushrooms, green onions and Nori... Now you're done!!

Eat and enjoy, add more or less seasoning to your preference.

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