ramen_bun
This past Friday I found out that I advanced to round 2 in Project Food Blog.  As excited as I was, my heart skipped a beat at the realization that our next post is due today. Being a designer, I’m used to deadlines, so I quickly put my thoughts on the project ahead and started to prep.  Our next challenge was to create a classic dish from another culture.  Not just any culture, but one that is outside our comfort zone or that we are unfamiliar with.  This was definitely a challenge for me.  I wanted to take a step away from anything Mediterranean or Latin.  At the same time, I wanted to prepare something that I have eaten in the past.  I find it difficult to create a dish that I have never eaten before because I’m not sure if the flavors I have created are true to their heritage.  Even within my own culture there are many times I have created Spanish dishes where my mami has had to correct me on the authenticity of the flavors.  
For me, food also means friends and family.  So when it came to thinking about creating something from another culture, I wanted it to have a special meaning behind it.  When we think about food, its so much more than what we are eating and where it came from but with whom we are breaking bread with.  After thinking about this challenge my heart was set on Japan.  You see, I’ve found a kindred spirit in Christine from Fresh, Local and Best.  If we only lived closer, I know I’d spend so much time with her.  We share similar food philosophies, love of culture, good wine and family.  It was this past February that I was so honored to meet her in New York City. As kind and thoughtful as she speaks through her blog, her genuineness is the same in person.  It was during this trip that Christine took my husband and I to have our very first bowl of ramen.  She took us to Ipuddo, a Japanese ramen noodle restaurant.  As an appetizer, we ordered steamed pork buns and it was these pork buns that left my husband and I dreaming for days.   Succulent pork belly blanketed by pillows of steamed dough.  The flavors of the pork bun were rich and vibrant and the ramen complemented it by the dashi, the stock.  Oh the wonders in nutrient dense stock.  The flavors in most asian stocks that I’ve had, including Vietnamese Pho, are delicate yet aromatic.  It’s this meal that I wanted to recreate at home, steamed pork buns with ramen noodles.

Could I really do this?  Yes, I can!

steamedporkbuns
ramen2

I decided to use the recipe provided by David Chang of Momofuku.  So… Friday evening, I started my pork belly to brine.

porkbelly
The following day, I visited my local farmers market and a local Asian Market.  As soon as I got home, I skyped my friend Christine.
christine
Together we brainstormed on what I should include in the stock for the ramen.  I wanted it simple yet fragrant. Of course, I had to visit my friend Rachael’s blog from La Fuji Mama.  Rachael is the one whom introduced me to dashi through one of her posts.  I had decided on a Hoshi-Shiitaki dashi.  A simple stock made with dried shiitake mushrooms.

There are so many benefits to homemade broth.  I’ve written a post called, The Miracles of Broth which explains not only the nutritional benefits but the uses of it medicinally and as a source of nourishment.  It was interesting to me as Christine explained that in the Asian culture dairy is not consumed as it is in the Western World.  Asians, including Japanese, get much of their needed calcium through their stocks that they prepare and eat so frequently.  In order to give my stock additional depth I added a chicken carcass that I had in my freezer, some chicken feet for additional gelatin, a couple tablespoons of vinegar to extract minerals, and ginger to enhance the flavors.

dashi
As my stock started to simmer, I put my pork belly into the oven to roast and started on my steamed buns.  Since this was my first attempt at steamed buns, I decided to use a recipe by Zen Can Cook.  (I wish I had more time as I would have used Zen Chef’s recipe for curing my belly.  Oh well, my Berkshire hog is due to arrive this Thursday and I will be using my lovely pork belly on his recipe to grace my table soon.)  I am feeling quite confident these days in making my own bread.  In his recipe it only called for 1 1/3 cups water.  I had to increase this by 5 – 6 tablespoons.  But of course, as in all bread recipes, the flour used, humidity and warmth can effect the dough.  Now that I’ve made these buns once, I know they can be adapted using sprouted whole wheat flour.  For my next batch, I’m going to adapt the recipe using my own freshly milled sprouted flour for this because, yes… there will be another batch.

As far as the noodles go, I did attempt to make my own using freshly milled sprouted flour.  Unfortunately, not having a pasta cutter was holding me back.  I did freeze my dough and will be using it for ravioli soon.

ramen

Yesterday was a very busy day of cooking down stock, making dough and rolling pasta.  I did have a wonderful time as my family was helping me out along the way. At the end we had a delightful meal of steamed pork buns and ramen that tasted beyond what words can explain.  Although the steamed pork buns were different from Ippudo, they had a robust and vibrant flavor.  I did add my own fermented pickles which complemented the flavors.  I don’t feel a vinegar dill pickle would do this justice (New fermented pickle recipe coming this week). One thing that was particularly funny to me was as my mami and I were filling the steamed pork buns, each member of my family kept walking into the kitchen and saying, “oh… Chinese tacos.”  That’s a Latino for you!  As far as the ramen, it was infused with a delicate and nourishing stock topped with mustard greens, green onions and a hard boiled egg.  The meal was embraced by everyone.

Steamed Pork Belly Buns by David Chang

I encourage you to give these steamed pork buns a try.  They make a wonderful appetizer and will leave everyone speaking about them for days.

pork_bun3

For the Pork

  • 1/4 cup celtic sea salt
  • 1/2 cup pure can juice
  • 4 1/2 cups water, divided
  • 2 1/2 lb skinless boneless pork belly, cut into quarters
  • 1/2 cup chicken broth
For the Buns – Recipe by Zen Can Cook
  • 2 teaspoons active dry yeast
  • 1 1/3 cup warm water (about 110F)
  • 3 tablespoons lard, melted
  • 2 cups all purpose unbleached flour
  • 3 cups bread flour
  • 1 teaspoon salt
  • 1/4 cup pure cane juice

Method:

For the Pork

Brine Pork

Stir together kosher salt, sugar, and 4 cups water until sugar and salt have dissolved. Put pork belly in a large sealable bag, then pour in brine. Carefully press out air and seal bag. Lay in a shallow dish and let brine, chilled, at least 12 hours.

Roast Pork while dough rises

Discard brine and put pork, fat side up, in an 8- to 9-inch square baking pan. Pour in broth and remaining 1/2 cup water. Cover tightly with foil and roast until pork is very tender, about 2 1/2 hours. Remove foil and increase oven temperature to 450°F, then roast until fat is golden, about 20 minutes more. Cool 30 minutes, then chill, uncovered, until cold, about 1 hour.

Cut chilled pork across the grain into 1/4-inch slices. Chill slices in pan juices, covered, while making buns.

To serve:

Preheat oven to 350°F with rack in middle. Heat sliced pork (in liquid in baking dish), covered, until hot, 15 to 20 minutes.

Brush bottom half of each bun with hoisin sauce, then sandwich with 2 or 3 pork slices, pickles and scallions.



For the Buns

In a bowl, mix together yeast, water, and lard.  Let it sit 5 minutes.

In the bowl of a mixer combine the flours, salt and sugar.  Add the yeast mixture and mix with the dough hook until the dough comes together, about 5 minutes.  Put the dough in a large bowl (oil it first) and cover with a wet towel.  Let it rise in a warm place until doubled in size, about 1 1/2 hours.
steamed_buns
Turn the dough into about 20 – 25 golf size balls.  Place on a tray, cover with the towel and let rise for 30 minutes more.

Press the balls flat to make 4-inches wide rounds.  Brush each rounds with oil and fold in half and place each one on individual piece of parchment paper.  Let it rise again for 20 minutes. (cover).

When ready to eat, set up a steamer over boiling water and place buns in the basket. Steam for 7 – 8 minutes (in batches) until puffed.

steamed_buns2

Shiitake Ramen

ramen3
Ingredients:
For the Broth:
  • 6oz dried shiitake mushrooms
  • 1 chicken carcass, (or chicken pieces)
  • 4tbls grated ginger
  • 1/2 onion
  • 2 carrots cut in pieces
  • 2 tbls raw apple cider vinegar
  • 4 quarts filtered water
  • salt to taste
Method:
In a large stockpot place chicken and vinegar in the water.  Let sit for 30 minutes to 1 hour.  Add the rest of the ingredients and bring to a boil.  Lower the heat and simmer for 3-6 hours.
For the Ramen:
  • 3 packages ramen noodles from your local asian grocer.
  • mustard greens, sliced
  • green onions, sliced
  • 3 hardboiled eggs, cut in half
  • salt to taste
In a large dutch oven bring water to a boil.  Add the ramen and boil for 3-5 minutes.
To assemble:
Fill a large bowl with broth.  Add enough noodles to fill the bowl and top with mustard greens, green onions and half a hard boiled egg.

If you have a free minute and enjoyed this post, please cast a vote for me.

Thanks Foodbuzz for the challenge and I do encourage all of my readers to reach out and fill their bowls with culture.
Buen Provecho!

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

Related Posts

Pin It on Pinterest

Share This

Share this post with your friends!