Serves 6
For the Thai Curry Tare
makes 370g enough for 6 portions
Ingredients
15g birds eye chilli
85g coconut cream
15g coriander (stem on)
1g coriander seeds
1g cumin seeds
10g fresh galangal (cleaned and peeled)
25g peeled garlic
35g light soy
12g fresh lemon grass
5g fresh kaffir lime leaves
60g shiro (white) miso
1g peppercorns
2g sea salt
40g shallots
7g shrimp paste
30g Thai fish sauce
3g fresh turmeric
Method
1. Toast off dry spices in pan then add all ingredients into high powered blender to form a paste
For the tonkotsu pork stock
makes 2 litres
Ingredients
1 pig foot (split in half) 1 kg pork shin bones
200g pork back fat
5cm wide strip of pork skin from pork belly
1 small white onion roughly chopped
2 garlic cloves peeled
½ a green apple roughly chopped
15g fresh ginger roughly chopped
Method
1. Put the pigs and shin in a saucepan with about 750ml water, or enough to cover the bones by 2.5cm. Bring to the boil and continue boiling for 30 minutes. Skim away any scum that comes to the surface.
2. Strain through a fine sieve into a very large saucepan. Wash the bones, discarding any brown foam.
3. Top up the pork broth with water to make about 3.5 litres. Return the bones with all the remaining ingredients and bring to a simmer.
4. Skim away as mush of the dark matter that surfaces as everything is simmering away.
5. Continue cooking uncovered for 15-20 minutes, skimming away this whole time.
6. The fat and skin will become soft and should carefully be removed.
7. In batches, blitz in a blender and then return to the broth until you are left with a thick and creamy broth.
8. Top up with water once more to the original level and then stain once more through a fine sieve removing any solids.
Toppings for Ramen
360g pulled cooked Chicken
6 portions of Noodles
6 tablespoons of negi oil (roast spring onion heated in vegetable oil and left to infuse)
6 soy marinated whole boiled eggs
120g bamboo shoots
180g blanched bean sprouts
60g picked coriander leaves
200g sweetcorn (roasted then cut off the cob)
To assemble the ramen
Have all the ingredients ready to go
1. Add 60g of Thai curry tare and 1 tbsp negi oil into each of 6 hot bowls
2. Blanch the bean sprouts
3. Add 330ml of boiling hot pork stock to the bowl
4. Blanch the noodles for 20 seconds and add to the bowl
5. Add the remaining toppings.
6. Eat fast, no talking!
If you make this, or any other recipe from the show, email us a picture to sundaybrunch@channel4.com
