made an excellent slow-braised pork soft bones (first time) for 5pax RI bros ichiran ramen party this evening on 6.8.2018. ^^
it was by the standard of our imperial mouth TCH, so very tender, tasty & flavourful, so even the good chashu i made this evening was of no comparison. 🙂
while nothing can really match that, my first slow-braised pork soft bones was very successful by my meagre standard la…perfect enuf?? for me la…
i had earlier used pork collar for an ichiran ramen lunch at HC, our OPS bro, new place on 8.6.2018. 🙂
so i opted to use collar. i used a different braising method, 2hrs on stove covered braising…result was pretty good.
both the chashu & the braised pork collar were excellent! really delicious! ^^
then i chanced on a packet of long pork soft bones at sheng shiong clementi ave 2, about 5″ long.
the pork soft bones were so flavour alos because of the collagen released from the cartilage & soft bones which were excellent texture to the bite & very flavourful.
- 600g pork soft bones
- 1/2 cup mirin
- 1/2 cup sake
- 1 cup water
- 1 tbsp flat sugar
- 3 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 4 cloves peeled garlic
- 1 shallot quartered
- 1 stalk spring onions
- 3cm ginger (sliced)
- put pork soft bones in boiling water to remove the scums & then clean with slow running water.
- prepare the braising sauce which comprises 1/2 cup sake, 1/2 cup mirin, 1 tablespoon sugar, 3 tablespoon light soy sauce, 1/2 tbsp dark soy sauce and 1 cup water. add sliced ginger (3cm block), 4 peeled garlic cloves, 1 stalk spring onions, 1 shallot quartered.
- add the belly pork & transfer oven dish to a preheated oven at 130degC for for 4hrs.
- remove from oven, let it cool & pack pork soft bones in ziploc bag & kept in chiller for use.