Recipe from Chimugukuru – the soul, the spirit, the heart – Okinawa Mixed Plate II by Hui O Laulima (recipe has been altered for pork bone-in ribs vs. pork belly)
Ingredients
2 lbs. pork bone1 lb. pork rib (bone-in cut to 2” lengths)2 quarts waterFor the Pork Seasoning:1 Tablespoon sugar2 Tablespoons stock3 Tablespoons shoyu (soy sauce)1 Tablespoon awamori (Okinawan distilled liquor or substitute with sake)1 Tablespoon mirin (sweet rice wine)For the Stock seasoning:1 ½ cups bonito flakes1 ½ teaspoons salt1 teaspoon shoyu (soy sauce)1/3 package kamaboko (steamed fish cake)1 stalk green onion1 package (14 ounces) fresh Okinawa soba (thick oriental noodle)
Directions
Pre-boil pork: cover pork bones and pork ribs with water; bring to a rolling boil, drain and rinse. Add the water to the pork bones and pork ribs, bring to a boil. Cover and simmer 30 minutes. Skim off impurities, cover and simmer 30 more minutes. In a skillet, combine sugar, stock, shoyu awamori and mirin, bring to a boil. Add pork ribs, turning occasionally until well glazed. Set aside. Remove bones from stock. Add bonito flakes and boil for 2 minutes. Strains stock, discard flakes. Add salt and shoyu, simmer for 2 minutes.Cut kamaboko into 8 thins slices. Cut green onions into ¼-lengths. Pour boiling water over soba and drain. Put soba into bowls, add stock. Garnish with pork ribs Kamaboko and onions.
Tips/Techniques
You may find Sun Noodle Brand – Okinawa Soba at your local supermarket.
Presented by:
Produced by:
Source – Read entire story here
