![]() Meanwhile, cook the noodles according to the package directions. Place the pork on a cutting board and let rest for 5 to 10 minutes.Ħ. Cook until the pork is nicely browned on the outside, barely pink in the center, and registers 155☏ (68☌) on an instant-read thermometer inserted into the thickest part, 15 to 20 minutes. Brush the pork with the oil and place on a rack in a small roasting pan. Pat the pork dry with paper towels and discard the marinade. Cover partially and bring to a simmer over low heat.ĥ. Add the chicken broth and fish sauce to the marinade in the pot. Bake until the tomatoes are tender but still hold their shape, about 20 minutes. If using tomatoes, arrange them on a rimmed baking sheet, brush with oil, and season with salt and pepper. Seal the bag and refrigerate for at least 3 hours or up to 6 hours.ģ. Add the pork tenderloin to the bag with the marinade, turning to coat. of the marinade into a soup pot or large saucepan and set aside for the broth.Ģ. Massage the bag to dissolve the sugar, then add the sesame oil. To make the marinade, in a large sealable plastic bag combine the garlic, ginger, soy sauce, rice wine, brown su gar, black pepper, white pepper and cayenne. Shichimi togarashi for garnish (see note above)ġ. ![]() 4 hard-boiled eggs, halved or sliced, for garnish.2 tomatoes, halved horizontally (optional).1-inch (2.5-cm) piece fresh ginger, peeled and finely chopped.Find shichimi togarashi, a traditional addition to ramen, in Japanese markets or well-stocked grocers. Asian markets grocery stores carry fresh ramen noodles, but you can use dried ramen if fresh isn’t available.
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