Piri Piri Tonkotsu Ramen Pork Recipes and curiosities
On this page you will learn the recipe and some information about the Japanese dish Piri Piri Tonkotsu Ramen Pork Also known as Piripiri Tonkotsu Ra-men.
Table of Content - About - Origin - Information - Ingredients - Preparation - Related
All about Piripiri Tonkotsu Ra-men
Piri piri tonkotsu pork stock ramen is a traditional dish of Japanese cuisine that is based on a pork bouillon rich in flavor and aroma.
Tonkotsu broth is the great protagonist of this dish. Made from the slow cooking of pork bones, the broth is enriched with different spices and spices, such as garlic, ginger, pepper and, of course, piri piri, a typical pepper of Japanese cuisine that gives a spicy and unique touch to the dish.
In addition to the bulk, the piri piri tonkotsu pork stock ramen also has other ingredients that complement and balance the flavors. One of the most traditional is chashu, a slowly cooked and finely sliced pork meat, which can be found both in pieces and in thicker slices.
Another very present ingredient in this dish is menma, a type of bamboo germ marinated in soy sauce and sugar, which adds a crisp texture and a sweet taste to the recipe. In addition, it is common to find onions, mushrooms, nori (algae leaves) and even a cooked and marinated egg in the bulk.
In addition to all these ingredients, the piri piri tonkotsu pork stock ramen is also served with Japanese pasta, usually the thin and firm type, which absorbs all the flavors of the bulk and gives a pleasant consistency to the dish.
The final result is an explosion of flavors and textures that delights even the most demanding tastes. The tasty and intense bouillon, combined with the soft meat and other accompanying ingredients, make the piri piri tonkotsu pork stock ramen a complete and much appreciated dish by lovers of Japanese cuisine.
Because it is such a versatile dish, piri piri tonkotsu pork stock ramen can be found in different variations throughout Japan and also in other countries. Whether in traditional restaurants or in more modern and creative versions, ramen is a dish that conquers more and more fans around the world.
If you are a fan of Japanese food or are looking for new gastronomic experiences, don’t forget to try the piri piri tonkotsu pork stock ramen.
Origin and history of Piri piri tonkotsu carne de porco ramen
The Piri piri tonkotsu pork stock ramen dish originates in Japanese cuisine. It is a variation of the traditional ramen, a pasta dish with pork flour, which was grown in China and introduced to Japan in the 19th century. Tonkotsu is a broth made with pork bones cooked for several hours, which gives an intense and creamy taste to the dish. Piri piri is already a spicy sauce of African origin, which has been added to the recipe to give a touch of taste and pepper. The combination of these ingredients results in a delicious and very popular dish around the world.About the recipe
- Name of the plate: Piri Piri Tonkotsu Ramen Pork
- Name of the dish in English: Piri piri tonkotsu pork stock ramen
- Name of the plate in Japanese: ピリピリとんこつラーメン
- Name of the Romanian dish: Piripiri Tonkotsu Ra-men
Information about preparation
- Time to prepare: 10 minutes
- Time of Cooking: 10 minutes
- Difficulty: SIMPLE
- It suits: 2 people
- Occasions: Main meals, winter, fall
Ingredients – Ingredients
Check out the necessary and optional ingredients Piri Piri Tonkotsu Ramen PorkIt makes sense to improvise
- Shoryu DIY Kit includes:
- Shoriyu Signature 12 Hour Tonkotsu Soup
- Original picant sauce
- 2 cups of original ramen pasta
- Tonkotsu pork
- by Piri Piri
- Tagged BBQ Bulry
- Beni Shoga Red Ginger
- Chives
- The Kikurage Mushroom
- Jalapenos
- Eggs are optional
- Nitamago egg marinade (optional)
- 4 leaves of nori algae
Watch a video of the recipe:
Recipes - How to Prepare
Now that you know the ingredients to make the recipe Piri Piri Tonkotsu Ramen Pork. Follow the instructions below in the preparation mode or step by step.
Preparation mode:
Prepare the eggs (optional)
If you want marinated eggs with ramen (optional), put them in a bowl with water and let them marinate for 1 hour. Then cook them in boiling water for 8 minutes, soak them in ice water and reserve.
Marinating the eggs:
Carefully rinse the eggs and place them in a container with the marinade. Leave in the refrigerator for 1 hour to absorb the taste.
Heat the Tonkotsu bouillon and the spicy sauce:
In a pot, boil 400 ml of water and add the Tonkotsu bouillon and the original spicy sauce. Mix well and let it boil gently.
Cut the egg, pork, onion and jalapeño:
While the bouillon boils, cut the Nitamago egg in half, the Siu char pork in slices, spring onion and jalapeño.
Add the pork:
In a stove, feed the chopped pork on low fire.
Cook the pasta:
In another pot, boil water and add the ramen pasta. Cook for 45 seconds, mixing to separate it. Spit and reserve.
Set up the ramen:
Divide the cooked pasta into two bowl and pour the hot bouillon on top.
Organize the ingredients over the pasta:
Put spring onions, Beni Shoga red ginger, Kikurage mushrooms, char siu pork slices, jalapeño and half Nitamago eggs in each bowl. Finish with the Nori algae leaves next door.
