/ck/ - Food & Cooking

>>13650154
sure don't look like Ramen to me and I live here

>>13650154
Okay anon. I expect great things from you.

Time to start searing the pork belly.

>>13650154
That is trussed tighter than what I'd usually go for but I'll definitely be watching. Best of luck.

>>13650165
Well we just need to sear this guy off first, but we're nearly there.

>>13650169
The who belly

>>13650169
With what?

>>13650176
Admittedly I'm shit at trussing up meat, I'm always afraid it'll just fall apart if it isn't tight as fuck.

But it's all seared off and in the marinade now.

>>13650178
color me intrigued, OP. I'm rooting for this meal

>>13650184
Just searing it off with vegetable oil.

Braising it in a bath of tamari, sugar, mirin, garlic, ginger and spring onion. With some water to bulk up the volume.

>>13650167
>>13650197
Appreciate it!
Though now the pressure is on.

Just turning the belly every half hour or so, gonna get cooked through over the course of 3 hours, give or take

>>13650154
>I must make ramen according to traditional recipe
Boring desu. Be experimental.

>>13650167
>pooeating.gif
DEY EAT DA POOPOO

Pork belly finished!

>>13650241
???

>>13650247
Looks good, man. I prefer crispy skin but you're obviously doing some sort of Chinaman's recipe here.

>>13650241
I mean, how would you deviate from the norm?
Make it with lamb or something?

>>13650245
kek
>>13650224
I'm excited bro, looks tasty so far

>>13650167
Post your feet, roastie.

best thread on /ck/. continue

did you baste the belly with the braising liquid?

>>13650283
Yes. Lamb ramen. Beef ramen. Fish ramen.
Chashu other meats. Do something that isn't chashu to pork. Make your own tare. Live your own life.
Be yourself.

>>13650247
Fuggg just want to hold it like a sandwich and take a big chomp out of it. I am monitoring this based thread

>>13650298
>baste

Based.

>>13650283
i can smell this. fuck, it smells GOOD!

the toppings are the least important part of a soup (and ramen) tell me about your broth

>>13650299
I normally just have instant noodles with roast chicken breast so this was my attempt at deviating from my own norm. Ironically by being traditional.

Last pic of the finished pork belly, I promise.

>>13650316
this.
what you say OP? Speak!

>>13650323
Looks good OP

>>13650298
I turned it in the liquid over a few hours.

>>13650336
>>13650316
I'll get to that momentarily

But also I lied, here is the belly after it's been chilled for a day.

I'm leaving this thread open while I'm out. I expect great things to develop while I'm gone.

Here's the pork belly sliced open

>>13650369
You are going to use cheap broth aren't you... why else post the belly bazillion times.

I couldn't resist

>>13650323
>First real ramen
Damn, dude. Sorry I was so harsh. Tackling all components on your first deviation is a toughie but that chashu looks crisp.

Had to have a quick burger to test it out
Plus it means I get rid of the uneven end slice.

>>13650382
A man of culture I see

>>13650316
>>13650336
>>13650380
So unfortunately I didn't take pics of making the stock (because I did it a few days ago and forgot to)

But here it is bubbling away.
It was a lot of chicken scraps/skin/thigh bone, with onion, garlic, ginger, mushrooms, pak choi, spring onions and carrots.

Into the stock went some of the pork braising liquid, a big tablespoon of my own chilli spiced rub that I make, and some soybean paste.

>>13650419
Forgot to attach the pic because I'm an idiot.
I also meant to add some sesame oil but I forgot to do that as well.

>>13650419
Not bad. You may continue.

Damn, what recipe did you use that it turned out that dark?

Picture is a frozen roll by the way, so yeah it looks even shittier than normal. How the fuck much soy did you throw in? Mine turned out salty as hell and wasn't that dark.

Chopped some spring onions for topping and sliced the pork.

>>13650465
Dunno really, I used half as much mirin and sugar as I did tamari. But i also did it all on the stove top instead of in the oven and cooked it over 3 hours slowly.
This was my first time doing it so I'm not sure why it would be darker than yours specifically.

Cut and browned an extra slice, to make sure it passed quality control.

All the slices seared off and warmed for the ramen!

>>13650546
sooon...

Nearly time to eat!

Everything sliced up and ready to add.
Last addition is some soy mirin eggs, made about 12 hours beforehand.

>>13650154
>>13650169
>>13650178
>>13650193
>>13650207
>>13650224
>>13650247
>>13650283
>>13650323
>>13650352
>>13650369
>>13650382
>>13650394
>>13650430
>>13650465
>>13650469
>>13650524
>>13650546
B R U H
R
U
H

>>13650559
I can never get those eggs right

I'm enjoying your thread OP

And wall ah!
Bone apple teeth.

Noodles, came from a place nearby that make fresh ones every day that you can buy because fuck making my own noodles.
Plus one of those big cans of Sapporo because I'm a sucker for them.

Hope you enjoyed, I sure as hell did.

>>13650590
fuken dank dude
hope to make my own some day

>>13650590
Is that Lidl pepper in the background?

>>13650154
Ma I'd stick my dick in there

>>13650606
Aldi I think, but the top is broke as fuck.

>>13650169
is that a fucking nonstick pot you pathetic retard

>>13650708
Yup. Unfortunately it's the only pot I have that would fit it.

>>13650590
looks good

>>13650756
jesus... and if that wasn't bad enough the fucking coating is literally peeling off you stupid piece of shit. Do me a favor and kill yourself, actually scratch that, you already are.

>>13650763
Thanks

>>13650590
Looks superb anon. Tell me, did you stuff anything inside the pork belly before you tied it up, like herbs or something?

>>13650524
Ahh, the recipes I saw were calling for soy sauce, not tamari. It's going to be a while before I make chashu again though, I'm a country bumpkin and had trouble finding adequate pork. I'll keep this in mind brother.

>>13650568
>Poke hole in base of egg
>Boil for 6 mins, mixing gently for first 30 seconds
>Instantly chill in cold water for 6+ minutes, mixing gently for first 30 seconds
>Peel
>Soak in soy sauce + mirin + sake + water overnight (or for 48h if you can)
>Halve
It isn't hard, anon

>>13650797
Nah, literally just the pork belly trussed up.

>>13650809
Wouldn't have thought that would make much of a difference, I just slightly prefer tamari to soy sauce. Tastes less aggressively salty and is gluten free.

>>13650568
>>13650816
For the record I just drop eggs into slightly salted boiling water for 6 mins.
Then transfer them into cold running water for a while (I don't time it, maybe 10 min)
Then peel and put into marinade.

>>13650809
chashu isn't pork belly, you tard.

>>13650874
Holy shit n/a/ruto, learn to google food you obese about.

>>13650241
experiment with a noose, faggot

>>13650708
>>13650763
cope, ramenlet

>>13650997
infusing the meat with teflon really gives it that unique taste

>>13650357
>>13650590
Hey not bad man, I'd love to try my own one of these days.

>>13650590
damn bro looks delish
can you sent me some through mail?

Very nice thread

WHERE THE FUCK DO I BUY PORK BELLY!!!

>>13653538
Idk retard, a butcher maybe?

>>13653538
Asian markets. If you want a whole one, they generally have them in the back.

>>13650247
based

>>13653538
They're in like every grocery store for dirt cheap and I live in fuckin northern Canada, where do you live?

>>13653538
I bought a slab of pork belly last week at the normal grocery, its really common. I live in Florida

>>13650564
>i must reply to every fucking post with my stupid fruity faggot reddit meme
die

whats up with the disgusting dick sucking, whats wrong with you guys

>>13650430
you're not an idiot anon :)

>>13654062
Go back to your fast food threads.

>>13654094
i mean its a nice thread but god damn it. for the reference i used to post OC here regularly so shut the fuck up.
also ramen, really? god this place is really becoming reddit, isnt it...

>>13653909
STRANGER DANGER!
Leafy, no stalking!

>>13654094
no documentation on the most important part(the broth) but 20 money shots of the LE BACON. it just annoyed me thats it. also the faggy pretentious energy threw me off. i mean
>Noodles, came from a place nearby that make fresh ones every day that you can buy because fuck making my own noodles
makes my fucking stomach turn

>>13650590
bretty gud bred anon

>>13650590
Big boi dinner, fuck looks guuuuuud

I made chashu sans the rolling. I half assed it, but it turned out delicious. I used it for rice bowls.

>>13650590
looks great

>>13654110
Then ask you autist.
I wonder if you people use memespeak like "LE" in your inner monologue

>>13654110
Didn't photograph making the stock because I had done it a few days before and didn't actually have specific plans for it.
And I figured showing tablespoons of soybean paste being added to broth wouldn't be that visually exciting to post.
I did outline all the ingredients I used though.

>>13654110
Guarantee you're a fucking election tourist

>>13654157
Looks succulent as hell

>>13654110
fucking faggot shut the fuck up

>>13654110
Agreed. What you have to remember is the vast majority of anons here are literally retarded so whenever they see someone halfway competent at actually being able to cook they shit themselves and start circle jerking. I will sometimes give a compliment if it impresses me, but if I see a mistake I will give a fair criticism and then move on. Otherwise just let the kids have their fun, since this place is mostly reddit now they will continue their faggotry more or less unabated.

based anones
how would you rate this recipe?
https://youtu.be/jFM_rJ5MtYk

>>13654102
WAAAAH YOU GUYS DIDNT NOTICE MY THREAD OR COMPLIMENT ME AS MUCH WAAAH

>>13650469
Fuck me that knife looks beautiful

>>13650590
Excellent job anon all you need is a little slice of that fish paste roll and it’s truly authentic

>>13650154

Bondage meat fleshlight

>>13654102
Holy shit you’re such a fucking faggot I’m not surprised your shit got ignored with a personality like that. Jesus imagine the life you just have. such an uncharismatic bitter person

>>13655343
where do you think you are?

>>13655347
Correct. My bad you unloved pretentious Cunts. Carry on

>>13655358
calm down reddit

People need to chill out over a thread that is "Hey look what I made for dinner."

Little update, I made a burger out of some thicker slices of pork.
One half with a reduction of the braising juices, the other with a homemade chipotle mayo.
Which one would you go for?

>>13655401
corn syrup slop

>>13654886
Thanks.
I bought a big fucking 10lb slab for about $23.

>>13655463
Sorry, no corn syrup in either of those.

>>13655401
Is the chipotle mayo a good match for pork?

>>13655830
Admittedly no. I had to throw out most of it.

>>13655867
Hey you're not me.

>>13655830
Yeah it was pretty good, though I might try using a sharper sauce next time.

>>13650590
Sounds and looks great. Definitely better than what 90% of people would make. Chashu particulalry looks fantastic. But there are two problems. Where are your tare and your aroma oil? I see that here >>13650430 you added some of the brasing liquid, chili rub and soy bean paste directrly to the stock. This is wouldn't normally be done. The stock is typically left relatively unseasoned as far as stuff like soy sauce is concerned. It is added by means of making a thick tare that goes in the bottom of the bowl that the soup is added on top of. Not saying I think your broth wasn't delicious that way just saying normally you would want to have a tare because it is consider one of the base components of ramen.

Secondly, and this is more important, the aroma oil. Aroma oil is one of the most important parts of a bowl of ramen. Without it the depth of flavor is simply not as great. Just look it up, so easy to do. You just want to render out some fat from the meat of your choice, and throw some aromatics of your choosing in there, typically stuff like ginger, garlic, or green onion and stuff. It may seem like a small thing but it makes a big difference. And it is simple. Maybe have a look into the idea and try it next time?

Also one more thing, this is just personal preference, but for toppings, and the sake of appearrance as well, maybe get some sheets of nori and stick one in there. First off nori is delicious in a hearty tonkotsu ramen, you wrap it in some noodles and the broth and it is just great and I think it would at the very least make your ramen look more enticing (though it already does look great) You can either just place it on top, or stick it into the soup on the side of the bowl. Pic related for example.

Well these aren't criticisms just my feedback as somebody who lived in Japan for 2 years and was pretty obsessed with ramen the whole duration.

>>13654060
This
>>13650564
Kys

>>13650394

daymn

>>13655358
>>13655343
lol what the fuck

>>13650864
>and is gluten free.

The perfect thing to add to a ramen where the noodles are made of wheat.

>>13650590
Chashu looks a little overly crispy around the edge, but looks fuckin' great otherwise.

>>13653538
Costco

>>13650590
Open a ramen restaurant right now.