Michael Richards
TVWBB Emerald Member
I had really good success with my first attempt and homemade Raman which was completely chicken based in the protein and the broth. My family really wanted me to make it again and I really wanted to use pork as the protein, and use pork bones in the broth.
To do this I started by saving two pork shoulder bones alone with a four chicken thigh bones. From the second pork shoulder that I carved up I worked to separate the money muscle from the rest of the shoulder to use as the protein for this cook.
Once I got that removed I asked for the help of Rich G on how to prepare the pork for the Ramen because of this great Ramen cook that he did a while back. He lead me to this recipe. I marinated the pork following the serious eats recipe and then smoked it in the WSM at 275 until it hit 175.
I let the pork rest for a few hours and then wrapped the pork up and into the frig until last night when it was time to make the Ramen. I sliced the pork up then reheated it in the smallest amount of EVOO and some of the soy broth I just made.
Last night before I prepped the pork I worked to make the base broth and the soy broth. The first time I made this I went light on the ginger and green onions. I followed the recipe much closer in those regards and added the pork shoulder bones. After letting that cook and straining it a few times the base broth was amazing! So much more flavor then the first attempt.
From the base broth I created the soy broth and it was time to create a bowl of Ramen.
The pork was amazing, the broth was even better then the first time, and the family loves this meal!
To do this I started by saving two pork shoulder bones alone with a four chicken thigh bones. From the second pork shoulder that I carved up I worked to separate the money muscle from the rest of the shoulder to use as the protein for this cook.
Once I got that removed I asked for the help of Rich G on how to prepare the pork for the Ramen because of this great Ramen cook that he did a while back. He lead me to this recipe. I marinated the pork following the serious eats recipe and then smoked it in the WSM at 275 until it hit 175.
I let the pork rest for a few hours and then wrapped the pork up and into the frig until last night when it was time to make the Ramen. I sliced the pork up then reheated it in the smallest amount of EVOO and some of the soy broth I just made.
Last night before I prepped the pork I worked to make the base broth and the soy broth. The first time I made this I went light on the ginger and green onions. I followed the recipe much closer in those regards and added the pork shoulder bones. After letting that cook and straining it a few times the base broth was amazing! So much more flavor then the first attempt.
From the base broth I created the soy broth and it was time to create a bowl of Ramen.
The pork was amazing, the broth was even better then the first time, and the family loves this meal!
