Abura Soba

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January 11, 2016

Abura Soba with Shoyu

1/5
2016-01-10 17:52:27
Serves 4
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Total Time
2 hr
2/5
Total Time
2 hr
Crispy pork belly
1. 1 lb pork belly, skin on
2. 2 tbsp soy sauce
3. 3 tbsp sake
3/5
 4. 1 tbsp brown sugar
5. 1 tbsp mirin
6. 1 garlic, minced
7. 1/4 cup salt

Tare
1. 1 cup soy sauce
2. 2 tsp sake
3. 2 tsp mirin
4. 1 tsp sugar
5. 1 garlic clove, finely minced
6. 1/2 tbsp ginger, finely minced
7. 1 stalk green onion
8. 1 3x3 inch kombu
9. 1 ounce bonito flakes

Remaining ingredients
1. 4 packs Sun ramen noodles
2. 1/4 cup pork fat, melted
3. 2 soft boiled eggs, halved
4. nori strips for garnish
5. 2 green onions, chopped
6. distilled white vinegar
7. chili oil

Instructions
1. Prepare pork belly. Pat skin with paper towels until completely dry. Mix together
marinade including soy sauce, sake, brown sugar, mirin and garlic. Place pork belly flesh
only in the marinade, leaving the skin dry. Marinate for at least one hour or overnight.
2. Preheat oven to 375 degrees F. Fill a roasting pan with 1 inch of water. Place a wire rack
on the pan and lay the pork belly on top, skin side up. Spread the salt in an even layer on
the skin. Roast for 40 minutes. Remove pork from the oven and increase the oven to 450
degrees F. Remove the salt crust from the pork and continue roasting for another 30
minutes or until the skin is crisp. Remove from heat and let cool slightly. Cut into bite
size pieces and set aside.
3. Prepare the tare. Combine all of the ingredients for the tare in a medium sauce pot. Bring
to a boil than reduce heat to low and simmer for 10 minutes. Strain and set aside.
4. Bring a medium pot of water to a roaring boil. Cook the noodles for 1 minute. Drain
immediately.
5. Add 1 tbsp shoyu tare and 1 tbsp pork fat into each bowl. Portion the noodles into the 4
bowls. Top with pork belly, egg, nori and green onions. Serve, instructing everyone to
first mix their noodles. Drizzle with the desired amount of vinegar and chili oil and mix
again. Enjoy.

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