PORK LOIN CUTLET RECIPES OVEN RECIPES

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MISO RAMEN WITH FRIED PORK CUTLET RECIPE | MOLLY YEH ...



Miso Ramen with Fried Pork Cutlet Recipe | Molly Yeh ... image

Provided by Molly Yeh

Categories     main-dish

Total Time 2 hours 0 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 29

4 large eggs
1/2 cup low-sodium soy sauce 
3 tablespoons mirin 
1 tablespoon sugar 
1/2 teaspoon chili garlic sauce 
1 star anise 
1 tablespoon vegetable oil
2 pounds pork neck bones (you could also use chicken wings or backs and necks) 
1 cup coarsely chopped ginger 
1 teaspoon chili garlic sauce 
6 scallions, coarsely chopped 
1 head garlic, halved crosswise 
4 boneless pork loin cutlets (about 1 1/2 ounces each, 6 ounces total)
Kosher salt and freshly ground black pepper 
1/2 cup all-purpose flour 
2 large eggs, beaten 
1 1/2 cups panko breadcrumbs
Vegetable oil, for frying 
1/3 cup light miso
2 tablespoons mirin 
2 tablespoons sake or rice wine 
2 tablespoons low-sodium soy sauce 
1 teaspoon chili garlic sauce 
1 teaspoon sesame oil 
12 to 16 ounces fresh ramen (see Cook's Note) 
1 cup shredded cabbage
1 cup shredded carrots 
2 scallions, chopped 
2 teaspoons toasted sesame seeds 

Steps:

  • For the soy sauce eggs: Put the eggs in a saucepan of water to cover. Bring to a simmer, reduce the heat to the lowest setting and simmer for 7 minutes (for medium-soft yolks). Remove to an ice bath to cool. Peel and set aside.
  • In a small saucepan, combine the soy sauce, mirin, sugar, chili garlic sauce, star anise and 1/2 cup water. Bring to a simmer and remove from the heat. Add the eggs and let cool until evenly colored a light brown, about 1 hour. (The eggs will keep a day or 2 in the refrigerator.)
  • For the broth: Heat the vegetable oil in a medium Dutch oven over medium heat. Add the neck bones and cook, tossing occasionally, until browned, 3 to 4 minutes. Add the ginger, chili garlic sauce, scallions, garlic and 10 cups water. Bring to a gentle simmer and cook until slightly reduced (about 8 cups) and flavorful, about 1 hour. Remove the solids with a spider or slotted spoon and discard.
  • For the pork cutlets: Put the cutlets between plastic wrap and pound to between 1/4 and 1/2 inch thick. Season the cutlets with salt and pepper. Put the flour, eggs and panko separately in 3 shallow bowls. Dredge the pork first in the flour, then in the egg and finally in the breadcrumbs. Set the cutlets on a baking sheet, without touching.
  • Heat a large skillet with about 1/2 inch vegetable oil over medium-high heat until an edge of a cutlet sizzles on contact. Add half of the cutlets and cook, turning once, until golden brown and crispy on both sides, about 1 to 2 minutes per side. Remove to a wire rack, seasoning lightly with salt and repeat with the remaining pork. Cut into 1-inch slices.
  • For the miso ramen: When ready to serve, combine the miso, mirin, sake, soy sauce, chili garlic sauce and sesame oil in a small bowl and whisk until combined and creamy. Add the mixture to the broth and simmer.
  • Meanwhile, bring a pot of water to a boil and cook the ramen noodles according to the directions on the package. Drain and divide the ramen among 4 bowls. Ladle the broth over the ramen.
  • For the garnishes: Top with the shredded cabbage and carrots, scallions, sesame seeds, pork cutlets and eggs. Serve immediately.

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