Chef Thomas with the B?ru Ramen Bar stopped by the kitchen in the 41 Action News studio to show us how to make one of the restaurant's signature dishes.
Dish: The B?ru (ramen bowl)
Ingredients
Pork Stock
Clam Stock
Braised Pork Shoulder
Spicy mustard greens
Soy pickled shiitake mushroom
6-minute egg
Prep Instructions for Chashu pork
Chashu pork
2 lbs. pork shoulder
1/2C soy
1C mirin
1C water
1C sake
1/2C sugar
6ea green onion
6ea garlic cloves
2in piece of ginger sliced
2T canola oil
Heat oven to 275
In a sauce pot large enough for the pork, heat the oil on medium-high.
Season the pork with salt and pepper and sear on all sides.
Remove the pork and add the aromatics (garlic, ginger, onion). Sauté until aromatic. Be sure not to burn and turn the heat down if necessary.
Deglaze the pan with the sake and cook for a minute or so. Turn heat back to medium-high if necessary. Scrape the bottom of the sauce pot to remove the fond.
Add the rest of the ingredients. Stir to dissolve the sugar. Don't let this sit or it can potentially boil over.
Put the pork back in the sauce pot. Cover it with a lid and put it in the pre-heated oven.
Occasionally turn the pork to ensure even flavor and cooking.
After 2.5 to 3 hours, insert a knife to check doneness. It should go in easy with little resistance.
The pork needs to cool before slicing. The best way to do this is too cool completely in the braising liquid.
Once thoroughly chilled, it can be sliced and put on your bowl of ramen.
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