Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, nibuta (stewed pork) shoyu ramen. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Nibuta (Stewed Pork) Shoyu Ramen is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Nibuta (Stewed Pork) Shoyu Ramen is something which I’ve loved my entire life. They are nice and they look wonderful.

Nibuta (Stewed Pork) Shoyu Ramen is one of the most favored of recent trending meals in the world. It's simple, it's fast, it tastes delicious. It is appreciated by millions daily. Nibuta (Stewed Pork) Shoyu Ramen is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook nibuta (stewed pork) shoyu ramen using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Nibuta (Stewed Pork) Shoyu Ramen:

1. Make ready Pork Shoulder
2. Get Soy sauce
3. Make ready Sake or White Wine (Don't use cooking sake or wine which contain salt)
4. Take Oyster sauce
5. Get Galic
6. Prepare Leek
7. Take Green Onion as topping
8. Take Ramen noodle, or Spaghettini+baking soda

The sweet tender braised pork is the perfect complement to the saltier broth. To make the chashu pork all you have to do is simmer the pork belly with sake, soy sauce, mirin, water, sugar, ginger, garlic, and green onion. In Japanese, Chashu is sometimes called "Nibuta" (煮豚), literally means simmered/braised pork, as opposed to "Yakibuta" (焼豚), which means barbecued pork. The Japanese enjoy Chasu as a topping for Ramen and other noodles, as well as Chasu over steamed rice in called Chashu Don, like a rice bowl.

Steps to make Nibuta (Stewed Pork) Shoyu Ramen:

1. Tie the meat with kitchen string, then place into a deep pot. Pour the water till the meat is covered till half of its hight
2. Pour Sake, Soy sauce, Oyster sauce and add leeks (can be scratch), garlic.
3. Cook over high heat until boiling. Skim the scam off the top, then turn into low.
4. Simmer with lid for 50 -60 min. Meat should turn tender enough to be stubbed by chopstick smoothly. Cool down to room temperature, then take out the meat. Slice into 5mm thickness. Set aside.
5. Make Ramen soup from the broth. This broth might be too salty as a soup, add water or chicken broth for your taste.
6. Boil ramen noodle as instructed on the package. Drain the water and place a big bowl. Pour the soup and place the sliced meat. Scratch green onion which cut into a small piece.
7. A TIP : If you cannot find ramen noodle at your end, can use pasta spaghettini or fedelini. Try to boil it with 1 -2 tbsp of baking soda.

In Japanese, Chashu is sometimes called "Nibuta" (煮豚), literally means simmered/braised pork, as opposed to "Yakibuta" (焼豚), which means barbecued pork. The Japanese enjoy Chasu as a topping for Ramen and other noodles, as well as Chasu over steamed rice in called Chashu Don, like a rice bowl. The Original Chinese Char Siu Place the pork roast in a large pot, along with the halved leeks and sliced ginger. Bring the water to a simmer over medium heat, then reduce the heat to low to maintain a simmer. See recipes for Nibuta (Stewed Pork) Shoyu Ramen too.

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