Miso Ramen with Chashu Braised Pork

Miso Base

1 Med. Carrot - Peeled & Diced

1/2 Onion - Peeled & Diced

1/2 Apple - Cored, Peeled & Diced

1 Celery Stalk Diced

3 Garlic Cloves

1/2 C Bacon Fat or Coconut Oil

2 Tbsp Seasame Oil

1.5 C Ground Pork

2 Tbsp Soy Sauce

1 tsp Sriracha

1 tsp Tbsp Apple Cider Vinegar

1 tsp Salt

1 Tbsp Tahini

3/4 C Shiro (White) or Akamiso (Red)

*Miso Base /Broth Ratio - 3 Tbsp of Miso Base to 1 C Pork Broth (2C per serving)

• Add carrot, onion, apple, celery, and garlic to food processor. Pulse to fine chop OR manually fine chop ingredients.
• Add bacon fat & 1 Tbsp of sesame oil to skillet over medium heat. Add fine chopped fruit/veg and cook until onion is translucent and apple tender about 10-12 min.
• Add ground pork. Cook 8-10 min.
• Stir in ginger, sriracha, soy sauce, apple cider vinegar, and salt. Mix well.
• Put entire mixture back in food processor and pule until pork is finely ground. (You can use a potato masher for manual ground.)
• Add tahini and miso of choice to ground pork mixture and incorporate. Should be a thick paste. Base is Done!
• Bring your Miso base and pork broth to a boil and then simmer until ready to serve. Add 2 cups of broth per serving.
• Pour broth over cooked Tomi Mart ramen noodles, add your Chashu Pork and any ramen additions of your choice. We love ajitsuke egg, green onion, and Nori from Tomi Mart to garnish. Yum!

Chashu Braised Pork

1 Casad Family Farms pork shoulder

10 C water

4 1/2 C Dark shoyu soy sauce

2 1/2 C sugar

3/4 C sweet rice wine

1 green onion

1 Tbsp grated ginger

• Cut your pork shoulder meat into 4-5 inch wide slices that you can roll and tie tightly with cooking string into little bundles. Save your bone and add it to your broth!
• Combine pork shoulder bundles & pork bone with water, Shoyu, sugar, mirin, onion, and ginger in a large pot over high heat. Bring to a boil, reduce to a simmer and cook for about 4 hours or until meat is tender. Skim off any scum that floats to surface.
• Remove pork from liquid. Insert a wooden skewer into center to test if meat is done. If skewer comes out clean you're ready!
• Don’t toss your liquid! You can use it for Ajitsuke Tamago Half Cooked Eggs!
• We recomend letting your pork sit in the liquid for 2 hourse before serving. It becomes easier to slice.
• Slice your pork into 1/4 inch rounds and sauté before adding to your Miso Ramen to get a nice crispy texture!

Save your yummy broth you have created to make some delicious half cooked eggs! We recommend a soft boil for 6.5 min and then into an icebath and peel. Add your eggs into a container they can be fully submerged in. Cover with paper towel to weigh them down and then cover with lid. Marinate for 2 days before serving.