Ramen with Ginger Roasted Squash and Crispy Pork Belly

See full recipe on: My Recipes


3 pounds pork baby back ribs* (cut apart between bones)
3 pounds chicken backs or wings
1 large carrot, chopped
1 large onion, chopped
6 large garlic cloves, crushed, divided
2 tablespoons vegetable oil
1/2 ounce dried shiitake mushrooms
3 qts. reduced-sodium chicken broth, divided
1 1/3 pounds pork belly*, skin removed but thick layer of fat retained (ask a butcher to do this)
1 1/2 cups sake, divided
2 teaspoons kosher salt
2 tablespoons sugar
2 tablespoons soy sauce
5 quarter-size slices fresh ginger
1 lemongrass stalk, smashed with a mallet and cut into 3-in. pieces
1 piece kombu* (dried seaweed), about 3 by 8 in.
1/4 cup white (shiro) miso*
1 qt. (1 1/4 lbs.) peeled butternut squash pieces
2 tablespoons chopped pickled ginger*
2 tablespoons butter, cut into pieces
18 to 20 oz. fresh thin asian wheat noodles (or use 13 oz. dried)
3 1/2 cups mung bean sprouts
1 qt. lightly packed watercress sprigs
3 green onions, cut into 2-in. slivers

Nutrition 6 servings

Per Serving % Daily Value
Calories 2,196
Fat 138g 212%
Carbs 101g 33%
Protein 120g 241%
Fiber 8g 33%
Cholesterol 484mg 161%
Sodium 3,055mg 127%


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