ramps -- pork belly -- help me create a recipe using these
- adam May 7, 2005 04:53 PM
Trying to think of a way to use some foods I bought today, including ramps, and a slab of pork belly. I'm thinking of some kind of Chinese or Japanese-style sake-braised pork belly with ramps, but I'm not really sure where to take it from there. Any advice? Any other ideas for combining these two foods?
i made a sake-braised pork belly dish a little while ago based on the following recipe. if you have short grained rice, i think you could incorporate the ramps into the meal quite easily and they would be a nice foil to the very rich meat. wilted spinach would also work.
2 lbs pork belly
1/2 cup pork stock or combo of pork & chicken stock
1/2 cup bonito stock/#2 dashi
1/2 cup soy sauce
1 inch piece of ginger, sliced
1/2 cup sugar
1/2 cup awamori (okinawan rice spirit or substitute regular sake)
1/4 cup mirin
in a saucepan (or le creuset) put pork and enough water to cover. bring to a boil, turn down heat to low & cook for 30 minutes. remove pork & cut into 1 inch pieces. set pork broth aside.
combine reserved pork & bonito stock in pan. add half of soy sauce & bring to a boil. put pork pieces & ginger in sauce & simmer, covered, for 1 1/2 hours over low flame. add the other half soy sauce, sugar & awamori. cook until pork becomes tender, testing gently with a chopstick. when the pork is nearly there, add mirin and cook for another half hour uncovered so the sauce reduces further and coats the pork as it reaches an extremely tender state.
about 45 minutes before serving time, make rice in rice cooker or pot. i used tamaki gold, a california premium short grain.
about 30 minutes before serving time, brush the ramps with a neutral oil (canola is good). heat broiler (or you could use a hot pan). wilt & brown the ramps until they soften up, turning frequently with tongs. remove & brush very lightly with soy.