You don’t need the oven to make this yummy Pork for your Ramen topping. You just need a pot or a large saucepan and a ziplock bag. At many Ramen Shops in Japan, you would find that those slices of pork placed on top of Ramen noodles are actually not roasted but boiled. I first created this recipe for my son to be able to cook the pork by himself using only limited tools and ingredients.
1.2 to 1.4kg Block Pork Roast Skinless *Scotch Roast or Belly recommended
1 to 2 tablespoons Sake (Rice Wine) *If you don’t have it, don’t worry.
1 teaspoon Salt
1 small pieces Ginger *thinly sliced
1 clove Garlic *crushed
1 Spring Onion *use lighter colour parts
Mirin 1 tablespoon
Soy Sauce 2 tablespoons
- If necessary, roll the block of Pork and secure with kitchen string, tying at 2-3cm intervals. Do not use nylon or plastic string!
- Place the Pork in a pot or a large saucepan, add water to just enough to cover the Pork. Add Salt, Sake, Ginger, Garlic and Spring Onion. Bring it to the boil over high heat, then reduce the heat to low and simmer for 1.5 to 2 hours depending on the size of the Pork. Let it cool in the liquid.
- While the Pork is cooking, make the marinade. Place Mirin in a small saucepan and bring to the boil, then add Soy Sauce and cook for 1 minute. Let it cool.
- If you don’t care the alcohol that Mirin contains, You can just mix Mirin and Soy Sauce.
- Place cooled Pork (still warm is fine) and the marinade in a suitable size ziplock bag. Remove the air in the bag as much as you can. When the pork is cool enough, place it in the fridge and rest overnight.