Edwinshap
102563
1381
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Finished product first of course.
So this past Monday I boiled a hog head in 5-6 gallons of water and came out with this beautiful broth. I didn't season it or add any vegetables or honestly anything else. I did, however, remove the pork jowls to cure into guanciale. Anyway after 12 hours I pulled the bones out, and strained the liquid through a fine sieve to remove the floating gunk.
Edit: pictures of the hog head/skull, NSFW probably? https://imgur.com/a/gaY9vl8
Mayu step 1, sautee garlic.
Mayu step 2, keep sauteeing garlic.
Mayu step 3, keep keep sauteeing garlic.
Mayu step 4, keep x3 sauteeing garlic
All done. After which I added sesame oil and immersion blended to really get a good paste going. It's a sort of bitter sour flavor which goes well against all the sweet/savory flavors from the pork and other accouterments.
5 lb pork belly trussed and seared.
Chashu sauce per one of the many recipes that uses water, soy sauce, sake, mirin, leek, ginger, and scallion.
After 2 hours of braising. So good...
Two bowls ready to go. What's inside:
Shirataki noodles (in lieu of wheat noodles)
Pork head broth
soy sauce
chashu sauce
bean sprouts
Bamboo shoots
shiitake mushroomsscallions
Mayu sauce
chili oil
Sesame Oil
Edit: And the marinated egg!
xtraa
afair the ramen eggs are a special operation itself, starting 12 hours earlier?
Edwinshap
only did 4 hours. They'll start actually pickling much after that, and it makes the whites sorta rubbery.
MORExSC2
Aefinn
My exact thought after the post
whatseventhepointt
Shit and my ramen comes in cardboard
icalleverybodybud
Is this a list?
maccas
Tonkotsu ramen aka Best ramen <3
tf58
And this is how you eat it: https://youtu.be/6WrkdTrrwew
Asbbb
Gj looks amazing
Edwinshap
Thanks!
aFadingMemory
This looks amazing but something inside me screams out in horror at the site of cooking garlic that long.
Elorex
If you do it really slow it tastes amazing, but if you go fast it tastes as bad as it looks.
sungsungasong
I wanted to see the pig's head
NightingGale6
.
ErasmusTycho
I like ramen.
HornyForPizza
I really want to try this sometime. Looks so good!
Elorex
I make it every now and then, it's a solid 24 hours of sitting on your ass and pretending it's work, and another hour or so of actual work.
Edwinshap
It was really fun and different to make, and none of it was super expensive or difficult. Plus I have enough broth for 25 portions...
AJerkyMcJerkface
I think maybe you burned the garlic, homie gee slice boiiiiii
Elorex
Nah dog, if he did it nice and slow (like 30 minutes slow) it tastes sweet, salty, and just a little nutty.
wildforests
They said it was supposed to be bitter and sour and I feel like they accomplished that
DaniaAudax
stabaracadabara
That's the point. Black Mayu is fucking delicious
mirbhavarth
Would it be possible to add this recipe to Khal.com?
Crooki
Step 4. That's burnt garlic.
Crooki
Sorry, not knocking your recipe tho. Finished product looks bomb
Edwinshap
Honestly it was odd to make, but I wanted to try it. Added another flavor to the oil, but I would do it brown next time for flavor.
Elorex
If it tasted burnt then you just cooked it too fast. It should take about 30 minutes to get black.
xenadukem
Honest question: do you leave any brain or eyes or teeth inside the head or does the market remove it for you?
Edwinshap
All in there. They also leave the esophagus and such where the tongue attaches, it’s neat to see!
xenadukem
ah. So the eyes sort of just melt into the broth?
Edwinshap
Nope, I was able to pull them out with the whole optic nerve!
demodulated
Looks beautiful but tonkotsu uses pork bones, not flesh.
Edwinshap
Seeing as I boiled a skull and jaw I would say I had a few bones, but skin is actually the most gelatinous part of a hog.
loveLiJo
Hmmm can I come over! I want! ????
7isMagic
Congrats. You managed to do what millions of Japanese accomplish on a daily basis.
Edwinshap
I think you overestimate how much people make this at home...
SluttyBreadsticks
Millions? Do you think people spend the 24 hrs it takes to make "real" ramen very often?
Yamadronis
I think this is missing some steps.
KillaVLY
How much ramen can you make from the broth? So much work goes into it.
Edwinshap
About 2-3 servings a quart, so anywhere from 24-36? And honestly I just put a frozen pig head on a stove for a while :)
Elorex
Try adding some scallions, shallots, onions (including skin), garlic, and ginger. It's almost the same amount of work and it tastes so good.
Edwinshap
I read online about causing darkening/oxidization of the sugars in the broth, so I avoided it. Plus I had that all in the chashu broth :)
DoYouWantAntsBecauseThatsHowYouGetAnts
If I think about broth too hard it freaks me out
somnif
Step 1: Bones. Step 2: Liquid Bones. Step 3: Om nom nom nom slurrrrrrrp.
somnif
Ah Shirataki noodles, for when you want to spend the next 37 hours farting.
Edwinshap
Huh, I’ve never had that reaction. Maybe I’m lucky?
MsSchadenfraulein
Hey OP, if you want a clear broth, free of impurities (which tastes wayyy better); don’t boil, but gently simmer. The gentle agitation
MsSchadenfraulein
Of a summer will allow the impurities to float to the top, creating a “raft” which can be scooped out, creating a purer flavour!
Edwinshap
Idk man this broth came out pretty light, and I kept it at a gentle simmer. Scum was skimmed a couple times actually :)
MsSchadenfraulein
Oh good! It looks delicious!
BigDaddyDingDongDamnit
I love you but you lost me at Boiling my own pork head
ocegur
You can do it with the remaining of a full chicken too, add onion, carrot and leak to boil with it. Delicious chicken broth.
Jernau
My work got a whole spit roast pig, the head was left lomgest because people found it gross. I ate the cheek and snout, tastiest meat ever.
Gatorjon
Use this instead. You still get a thick milky broth.
GoodChange
"You're going to need: 1. 1 big pig 2. ..."
Edwinshap
You could always use trotters and ears and bones to get the gelatin. Does that help? <3
auxtanksdry
Immensely actually. That I know where I could find. A whole head, not so much.
WarBearGrrrrrrr
OP have you tried it with trotters as well? or is it just a suggestion? Cause I can get trotters but not head
geehen
I've used trotters. Works great. You have to clean them well to get a clear broth. Boil the trotters for hours, the longer the better,
Edwinshap
You want things that make gelatin, heads are the best because of all the connective tissue, but there’s a reason glue is made from hooves :)
patotheduck
Thanks, I only gagged a little.
onedimensionalman
That's what she said
ColonelColon
Its literally just feet. Its meat and bones.
frankreynoldsthefrogkid
Why shirataki noodles? Watching your carb intake?
Edwinshap
Yup, without regular ramen noodles there’s only 7-8g net carb in this :)
frankreynoldsthefrogkid
Gotcha. What do you think of shirataki noodles?
Edwinshap
I like them, they're good, and I don't have any issues with the consistency.
IAmTheFarmer
Ok I got pigs heads. And every other part of the pig. I've tried making that milky white broth with no luck!! Just the head and water?
Edwinshap
Yup! I removed the jowls to cure them, but yeah, just strained the broth to get rid of gunk
IAmTheFarmer
Have you seen the video of frying a whole pigs head? I wanna try that with some of my extra jowls. Not huge on salt cured meats
Edwinshap
I have not, link? And I love my air dried meats. Got a lonzino finishing up right now, and I want to make legit carbonara!
IAmTheFarmer
https://m.facebook.com/story.php?story_fbid=1983973925240408&id=1494731297498009
IAmTheFarmer
I enjoy duck prosciutto and cured egg yolks. But I hate the taste of salt so...