A Taste of Ireland: Irish Market Free range pork rib Ramen.

ramen

Without going into a lot of detail this blog post represents a lot of the things I think about when it comes to food.

This recipe is

  1. Very tasty,
  2. It uses great local ingredients that are luckily available to me and
  3. The recipe has many health benefits and is really packed full of nutrients. Bone broths are well known for their gut healing properties.
  4. It also uses seaweed which is the most super of superfoods and is a most underused ingredient in Irish cooking, (for most of the population at least). Which is amazing when we live on an island surrounded by probably the best organic seaweed in the world.

I could in fact write a whole chapter of a book on this one dish. So here is a why make this dish before I tell you the how.

Local producers:

 Woodside farm pork, is free range and antibiotic free and is available at various Cork farmers Markets around the city. They have an ultra premium pork product and are in my list of food heroes, who stay true to their vision to maintain a quality product. If woodside farm pork was produced in France it would be sold at premium prices and deservedly so. I can safely say it’s the best pork I`ve tasted to date. We need to reward good producers by paying a proper price. Woodside farm pork is now one of the few remaining commercial free range pork producers in Ireland. Let’s keep them and other free range producers in business for all our sakes. Quality meat should be recognized much like a Champagne or a Bordeaux chateau. That’s my opinion anyway, if we want to keep our food heroes in business.

A-taste-of-Ireland-12-mile-menu-Sage-Midleton-7

Chicken from Dan Ahern’s at Midleton market (though not their own, they sell certified organic free range chickens). It is essential when making bone broths that you use the most free range and organic produce that you can, you know the old saying “if rubbish in, rubbish out”.

A-Taste-of-Ireland-Ballyhoura-Mushrooms

Shitake mushrooms available from Ballyhoura Mountain Mushrooms at various markets in Cork and in The English Market from several stalls.

Seaweed: I visited Blath Na Mara on Inishmore this summer and I am fully converted to using their or any other readily available Irish harvester of Kombu (Kelp), Dillisk, sea spaghetti, sea lettuce and carrageen. http://www.blathnamara.ie/

Dashi

Dashi adds flavor or Umami however this basis of a lot of Japanese food is really medicinal. It is made from Shitake mushrooms, Kombu or (More commonly known as Kelp). And bonito flakes (I don`t have ready access to them so I leave them out, they are not essential).

1-blas-na-mara
Mairtin & Dave of Blath Na Mara

 Kelp:

Contains lots of Iodine which is required for a healthy thyroid and prevents goiter.

Seaweeds are well known for their ability to detox the body in particular heavy metals and chemicals such as chlorine, bromide and fluoride.

Kelp is packed full of minerals and here is a link to a very detailed article on the benefits of sea vegetables. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=135

Adding Kelp to your bone broth or soup may therefore help in conjunction with a healthy lifestyle to reduce  your chances of cancer, thyroid problems, anemia, and mineral deficiencies.

shitake

Shitake Mushrooms

Shitake mushrooms are again a super, super food, long used in Japan and revered in China as an anti-aging food and health giving food. The benefits are so long I won’t write more here than this but here is a link to an article describing 8 scientifically proven benefits of Shitake mushrooms https://draxe.com/shiitake-mushrooms/

#12 feetchallenge

This recipe also makes use of the plants and vegetables that I was growing in my garden at the time namely nastursiums, Chop-suey greens and the courgette flower for decoration.

Pork Rib Ramen Recipe

There number of steps to this recipe you are best to start on a Saturday if you have a working week and finish on the Sunday.

  1. Firstly prepare the chicken bone broth or use frozen broth. (see below)
  2. Next make the Dashi. (see below)
  3. The next day add half the bone broth to half the dashi
  4. Fry some onions, garlic, ginger, Shitake mushrooms and chilli in a saucepan
  5. Add the mixed dashi and bone broth to the saucepan
  6. Add some soy sauce and fish sauce to the liquid a few dashes of both.
  7. Add the pork ribs and heat to boiling then reduce to a simmer.
  8. Cook the the ribs until tender.
  9. Cook the noodles separately & allow to cool.
  10. Finally plate up, add the noodles to the bowl and spoon over your broth then add garnishes of mushrooms, spring onions, chop suey greens, nastursiums, boiled egg and finely cut ginger.

my-little-80

How to make Vegetarian Dashi

Shitake mushrooms a good handful

Kelp (konbu in Japanese) a few sheets avaialble in Asian shops alternartively use Kelp in powdered form from Blas na Mara.

Method

To make this put the kelp and shitake in a sauce pan with some water and bring to the boil for only a few seconds then turn off the heat and let the mixture cool. Then strain off the solids and bottle the dashi in a container or old gerkin jar like me. The shitake mushrooms can then be added to the simmering bone broth.

 

How to make Bone broth

Ingredients

  • 1 whole organic chicken
  • 1 to 2 organic chicken carcasses
  • ½ cup organic apple cider vinegar
  • Approx 3 to 4 litres of water
  • 3 to 4 stalks of celery
  • 2 organic carrots
  • 2 to 3 onions
  • 1 whole head of garlic
  • Star anise approx. 3 to 4 seeds.
  • Teaspoon fennel seeds
  • Some ginger ½ an inch
  • Sea salt

Method

  1. Put all the ingredients in a large stock pot and begin to boil, removing all the scum that rises to the surface of the liquid.
  2. Then reduce to a simmer. Simmer until the chicken meat on the whole chicken starts separating from the bone after about 1.5 to 2 hours. When it does, remove the chicken from the pot (as you don`t want over cook the meat) and separate the meat from the bones.
  3. Then place the bones back in and continue to simmer for up to at least a further 6 hours whatever your patience will allow, some people recommend to between 24 to 72hrs. Ensure you have marked the original level of the water and keep the level topped up to this mark.
  4. Let the broth cool and strain it
  5. Add sea salt to taste.

The beautiful bowl was made by Cork and Midleton ceramicist Susan Herlihy  https://www.facebook.com/ceramic.art.10/?fref=ts

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All video and photographic content is copyright of Sean Monaghan www.atasteof-ireland.com2016

 

 

ramen

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