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Wild Boar Ramen Recipe




We recommend making this homemade ramen a two-day process. On day one, start your broth, marinate your pork, and make the ramen eggs. On day two, smoke & slice the wild boar, make the noodles and prep your garnishes. You'll then be ready to serve it all together.

- Ingredients - 

Broth
2 quarts water
1 lb blanched wild boar bones
1 carrot*
4 whole green onions*
1 head garlic*
1-inch piece of ginger*
2 star anise

*no need to remove skins or peels, whole is fine

1 small piece kombu (dried kelp)
¼ cup sake
½ cup mirin
6 tablespoons red miso

Wild Boar
1 lb boar roast
4 star anise
4 coins ginger
4 cloves garlic, smashed

½ cup soy sauce
¼ cup mirin
⅛ cup sake
1 tablespoon sesame oil

1 tablespoon red pepper flakes

Ramen Eggs
2 eggs
¼ cup soy sauce
¼ cup mirin
1 cup water
1 tablespoon red pepper flakes

Noodles
1 cup all-purpose flour
2 teaspoons baked baking soda
(place two teaspoons of baking soda into the oven at 250°F for an hour)
2 tablespoons warm water
2 tablespoons cold water

Garnishes
jalapenos
carrots
mushrooms (we used enoki, commonly found at Asian markets)
green onions


- Tools - 
Weston Slow Cooker
Weston Vacuum Sealer
Vacuum Sealer Canister
Weston Smoker
Weston Meat Slicer
Weston Pasta Machine


Day One

Step One | Start Broth

Fill your Slow Cooker with 2 quarts of water and set to high.

Tie the following into a piece of cheesecloth, making a sachet:
bones, carrot, onion, garlic, ginger, and star anise

Lower the sachet into the Slow Cooker and cook on high for at least 4 hours. Remove the cheesecloth sachet, let cool, then refrigerate.

Bones & other ingredients inside of the cheesecloth lend flavor to the broth in the slow cooker
Step Two | Marinate Wild Boar

Use meat netting or twine to tie star anise, ginger, and garlic to the wild boar roast. Whisk together the remaining marinade ingredients. Place the roast into a vacuum sealer bag, then pour in the marinade. Seal, then refrigerate at least 8 hours.

The wild boar roast is vacuum sealed with the marinade to more fully marinate the roast before smoking

Step Three | Marinate Ramen Egg

Prepare an ice bath in a small bowl. Bring water (enough to cover the eggs) to a boil then reduce to a low boil. Gently lower in eggs and allow them to boil for exactly 7 minutes. Remove and place them in your ice bath to stop the cooking process. Gently peel the shell away from the egg.

Whisk together marinade ingredients in a Vacuum Canister. Lower in soft boiled eggs. Refrigerate and allow to marinate at least 6 hours (you might as well just leave them in the fridge marinating until the ramen is ready to serve).

As with the boar, the ramen egg will be more fully marinated by using a vacuum sealer



Day Two

Step One | Smoke Boar Roast

Preheat your smoker to 200°F. Fill the water bowl. Soak wood chips 30 minutes. Once the wood chips have soaked, remove the roast from the marinade, place on a smoker rack and smoke for 3 hours, or until the internal temperature reaches 145°F.

Smoking the roast low and slow will help to keep it moist

Closeup on the roast about halfway through smoking

Once smoked, allow the roast to rest for 30 minutes.

Resting the smoked roast before removing the netting and slicing

Use your Meat Slicer to slice the roast evenly into quarter-inch slices.

Overhead of the wild boar being sliced on a meat slicer

Closeup on the slices of boar, ready for ramen


Step Two | Homemade Ramen Noodles

While the boar roast smokes, prepare your noodles.

Dissolve baked baking soda in warm water. Combine with the flour, then knead in the cold water. This will be a stiff dough. Once you have the dough mostly combined, you can wrap it in plastic and allow it to rest for 30 min to an hour. The dough will be much more uniform and easier to work with after resting.

Pull off a palm-sized chunk of the dough, flatten with your hands, then roll it through the Pasta Machine on the thickest setting. Fold & roll through again. Do this a few times to knead the dough. Next, run it through thinner and thinner settings until the 3rd setting on the manual machine or the 6th setting on the electric.

Dough rolled to the perfect thickness for ramen noodles

Run the pasta sheet through the spaghetti cutter on the machine. Repeat for remaining dough. Toss the noodles in a tablespoon of flour, and store them in the refrigerator until the boar and broth are ready. Just before you're ready to serve the ramen, boil these noodles for 3 minutes. If you're making the noodles just before serving the ramen, you don't need to flour or refrigerate them.

Freshly cut noodles from the pasta machine


Step Three | Finish the broth

Remove the broth from the refrigerator. Skim off the solids so that only broth remains. Return the broth to the slow cooker on high. Once warm, stir in the kombu. After 20 minutes, remove the kelp. Whisk in the miso, then stir in the sake and mirin. After one hour, when the broth is hot and simmering, it's ready to serve.

Step Four | Prepare the Garnishes

Slice your jalapenos & scallions, shred or ribbon-cut your carrots, and slice the ramen eggs in half.

Step Five | Serve

Place the sliced wild boar, noodles & garnishes into a bowl, then pour in the broth from the slow cooker. Serve immediately, hot.




Sample Product Label
Norton
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