How to Make Ramen
Out of context: Reply #25
- Started
- Last post
- 60 Responses
- Continuity0
'I know how to make BBQ pulled pork for sandwiches but I assume this is more of carnitas style of cooking pork.'
Low-and-slow for pork is the way to go in many cuisines, c.f.: roast pork with crackling in the UK, roast ham hock (Schweinshaxn) in Germany and so on.
I suppose it depends largely on the cut, but if you're talking about the shoulder of pork, this is where low-and-slow comes into its own. You start off by pre-heating the oven to a ferocious heat, like 250, and then when you put the thing in and close the door, turn it right down to something like 180 (though I know one guy who cooks his at 150 for an entire day), and you roast it for a good 3 to four hours minimum.
The logic here being that the shoulder of pork's fat — and there's a lot of it — gently renders itself through the joint of meat, making it juicy, succulent and easily shredded.
So, I say: go for this with your ramen, it's not a style of meat cooking exclusive to one cuisine, it's common to many. Whilst you may not be following a precise recipe, as such, you'll still be in the spirit of the cuisine if you go with this style of pork.
- ... aaaaaaaand I've managed to make myself hungry typing all this out.Continuity
- omaigat me too! lolsea_sea