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Katarosu Pork Ramen Soup
2021-10-14
https://www.metro.ca/userfiles/image/recipes/soupe-ramen-porc-legumes-11742.jpg
PT40M
PT1H20M
PT5H00M
Preheat the oven to 425°F (220°C).Line a baking sheet with parchment paper.Remove the seeds from the squash and slice it into strips. Place these strips on the baking sheet. Cover with a drizzle of olive oil, oregano, and a generous amount of salt and pepper. Mix to coat.Bake in the oven for about 25 minutes or until the squash is cooked through and slightly golden but still crispy. Flip halfway through cooking.Place the pork in an airtight container. Set aside.Add the ingredients for the marinade in a bowl. Season with salt and pepper and mix. Set 1/4 cup (60 ml) of the marinade aside. Pour half of the remaining marinade over the meat. Seal the container and refrigerate for 3 hours. Set the remaining marinade aside in the fridge.Preheat the oven to 350°F (190°C).Cover another baking sheet with aluminum foil. Place the pork on the sheet and bake in the oven for about 45 minutes or until the internal temperature reaches 145°F (65°C). Baste the pork with the fresh marinade.Remove from the oven, place on a dish and seal tightly in aluminum foil. Don’t get rid of any juices in the baking sheet. Let rest for about 10 minutes and then slice the pork as thinly as possible. Place the strips of meat onto the baking sheet with the remaining marinade and make sure they are thoroughly coated. Mix with the remaining juices in the baking sheet but don’t scrape any burnt bits from the sheet.In a large pot of water on high, add the broth ingredients and season with salt and pepper. Stir to mix well and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Set aside in a warm spot.Pour a drizzle of sesame oil in a large pan on high. Add the bok choy and season with salt and pepper. Sauté for 1 minute and place in a bowl. Set aside.Time for assembly!In a large bowl, add the noodles and as much broth as you like. Add slices of pork, squash strips, bok choy, and scallions. Garnish with sesame seeds. Serve immediately.Source : Le Coup de Grâce
4
Metro
3
4
5
1
For the soup:
1 butternut squash
1 drizzle olive oil
1 teaspoon (5 ml) dried oregano
1 pkg (800 g) Udon Noodles, cooked and drained
1 container (250 g) baby bok choy, sliced
1 drizzle sesame oil
2 scallion
To taste sesame seeds for garnish
To taste salt and freshly ground pepper
For the pork and marinade :
1.5 lbs (650 g) NAGANO pork roast, Katarosu cut
3 tablespoons (45 ml) olive oil
3 tablespoons (45 ml) honey
3 tablespoons (45 ml) oyster sauce
1 teaspoon (5 ml) chinese five spice powder
2 garlic clove, minced
To taste salt and freshly ground pepper
For the broth:
10 cups (2,5 L) vegetable broth
2 garlic clove, crushet
3 tablespoons (45 ml) soy sauce
2 tablespoons (30 ml) miso
2 tablespoons (30 ml) honey
1 teaspoon (5 ml) fresh ginger, grated
To taste salt and freshly ground pepper
Katarosu Pork Ramen Soup
4
Main course
0:40
Preparation
1:20
COOKING
5:00
TOTAL TIME
Ingredients
-
For the soup:
-
1
butternut squash
-
1 drizzle
olive oil
-
1 teaspoon
(5 ml)dried oregano
-
1 pkg
(800 g)Udon Noodles, cooked and drained
-
1 container
(250 g)baby bok choy, sliced
-
1 drizzle
sesame oil
-
2
scallion
-
To taste
sesame seeds for garnish
-
To taste
salt and freshly ground pepper
-
For the pork and marinade :
-
1.5 lbs
(650 g)NAGANO pork roast, Katarosu cut
-
3 tablespoons
(45 ml)olive oil
-
3 tablespoons
(45 ml)honey
-
3 tablespoons
(45 ml)oyster sauce
-
1 teaspoon
(5 ml)chinese five spice powder
-
2
garlic clove, minced
-
To taste
salt and freshly ground pepper
-
For the broth:
-
10 cups
(2,5 L)vegetable broth
-
2
garlic clove, crushet
-
3 tablespoons
(45 ml)soy sauce
-
2 tablespoons
(30 ml)miso
-
2 tablespoons
(30 ml)honey
-
1 teaspoon
(5 ml)fresh ginger, grated
-
To taste
salt and freshly ground pepper
Preparation
Preheat the oven to 425°F (220°C).
Line a baking sheet with parchment paper.
Remove the seeds from the squash and slice it into strips. Place these strips on the baking sheet. Cover with a drizzle of olive oil, oregano, and a generous amount of salt and pepper. Mix to coat.
Bake in the oven for about 25 minutes or until the squash is cooked through and slightly golden but still crispy. Flip halfway through cooking.
Place the pork in an airtight container. Set aside.
Add the ingredients for the marinade in a bowl. Season with salt and pepper and mix. Set 1/4 cup (60 ml) of the marinade aside. Pour half of the remaining marinade over the meat. Seal the container and refrigerate for 3 hours. Set the remaining marinade aside in the fridge.
Preheat the oven to 350°F (190°C).
Cover another baking sheet with aluminum foil. Place the pork on the sheet and bake in the oven for about 45 minutes or until the internal temperature reaches 145°F (65°C). Baste the pork with the fresh marinade.
Remove from the oven, place on a dish and seal tightly in aluminum foil. Don’t get rid of any juices in the baking sheet. Let rest for about 10 minutes and then slice the pork as thinly as possible. Place the strips of meat onto the baking sheet with the remaining marinade and make sure they are thoroughly coated. Mix with the remaining juices in the baking sheet but don’t scrape any burnt bits from the sheet.
In a large pot of water on high, add the broth ingredients and season with salt and pepper. Stir to mix well and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Set aside in a warm spot.
Pour a drizzle of sesame oil in a large pan on high. Add the bok choy and season with salt and pepper. Sauté for 1 minute and place in a bowl. Set aside.
Time for assembly!
In a large bowl, add the noodles and as much broth as you like. Add slices of pork, squash strips, bok choy, and scallions. Garnish with sesame seeds. Serve immediately.
Source : Le Coup de Grâce
Source :
Metro
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