The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 10-22-2012, 01:36 AM   #1
Phrasty
Babbling Farker
 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Default • Pork Bone Ramen Soup

This soup has officially become a given when I process a batch of pork. I had to debone out a case of pork the other day and I saved the bones for this. Made this back in July and I just had to do it again it was so damn nice.

Started off with the bones in the pot with some onion, escallion, garlic, ginger, carrot & thyme.

Let it boil for a while and added some soy, a touch of some japanese soup base along with a couple other japanese ingredients.



While that was going on I put the Char sit seasoned pork belly on the smoker to get some love. Everything just kinda did it's thing from there:







The pork skin crackled up nicely.


I strained the soup then sliced up the belly and plated it up.





Thanks for looking guys!
Cheers
__________________
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner

http://www.bbq-brethren.com/forum/sh...ad.php?t=88599
Phrasty is offline   Reply With Quote


Old 10-22-2012, 02:20 AM   #2
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

Phabulous Phrasty!
Made it once and it was Pharking good!


__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Thanks from: --->
Old 10-22-2012, 03:29 AM   #3
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

Should I add mine?

Lovely, making me hungry!
__________________
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
buccaneer is offline   Reply With Quote


Thanks from: --->
Old 10-22-2012, 09:34 AM   #4
Phrasty
Babbling Farker
 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Default

Thanks guys!

Cheers
__________________
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner

http://www.bbq-brethren.com/forum/sh...ad.php?t=88599
Phrasty is offline   Reply With Quote


Old 10-22-2012, 11:13 AM   #5
neuyawk
is one Smokin' Farker
 
neuyawk's Avatar
 
Join Date: 03-15-12
Location: Flushing, Queens NYC
Default

Good lord that looks delicious. There really isn't anything better for the fall than a slow simmered soup.
__________________
Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com
neuyawk is offline   Reply With Quote


Thanks from:--->
Old 10-22-2012, 11:26 AM   #6
Al Czervik
Quintessential Chatty Farker

 
Join Date: 05-17-11
Location: Ulaanbaatar-Spokane, MO-WA
Default

Great cook Phrasty! I'd have three bowls of that anytime...
__________________
Ögedei

Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen
Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...
(\__/)
(='.'=) Avatar by Chalupa
(")_(")
Al Czervik is offline   Reply With Quote


Thanks from:--->
Old 10-22-2012, 11:31 AM   #7
code3rrt
Babbling Farker
 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Default

Great lookin comfort in a bowl right there!
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:
code3rrt is offline   Reply With Quote


Thanks from:--->
Old 10-22-2012, 02:26 PM   #8
fingerlickin'
Quintessential Chatty Farker

 
Join Date: 07-08-10
Location: Boyertown, PA
Default

That looks farking killer!
__________________
[COLOR=Navy][COLOR=Black][I]
Jason [/I]

"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR]
[B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black]
[/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR]

[COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR]
[/B][/COLOR][/COLOR]
fingerlickin' is offline   Reply With Quote


Thanks from:--->
Old 10-22-2012, 04:05 PM   #9
landarc
somebody shut me the fark up.

 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Very nice Phrasty, I love ramen or udon made with pork bone broth. Did you boil it long enough for the bone to break down? I have to say, Tonkotsu (or Chinese Milk Broth) is one of my favorites broths.

I tend to use a whole pork butt, and boil it down at a medium boil for hours, you need to add some water. It makes a milkier broth than you appear to have hear. I am sure Buccaneer knows this stuff.
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Thanks from:--->
Old 10-22-2012, 04:06 PM   #10
landarc
somebody shut me the fark up.

 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Oh, here is my smoked brisket ramen...
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Thanks from: --->
Old 10-22-2012, 05:13 PM   #11
jonboy
is One Chatty Farker
 
jonboy's Avatar
 
Join Date: 01-14-07
Location: Mount Washington, Kentucky
Default

Landarc,
Can you post a new thread with a recipe?
Thanks,
jon
jonboy is offline   Reply With Quote


Thanks from:--->
Old 10-22-2012, 05:19 PM   #12
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

Quote:
Originally Posted by jonboy View Post
Landarc,
Can you post a new thread with a recipe?
Thanks,
jon
Now this will be good!
Very few people will commit to the arduous but necessary ordeal of breaking collagen into thickening gelatin (stock)....and then go on to the lengthy breakdown of minerals like calcium, fat , marrow and proteins to lighten and intensify into a tonkotsu broth!
Man, I would love to see some brothers do it!!

Word of warning, have some days free and forget the pressure cooker.

Go Bob!
__________________
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
buccaneer is offline   Reply With Quote


Thanks from:--->
Old 10-22-2012, 06:38 PM   #13
Bonewagon
Babbling Farker

 
Bonewagon's Avatar
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Default

Wow! Looks delicious Phrasty.
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast and Accurate Blue Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote


Thanks from:--->
Old 10-22-2012, 09:04 PM   #14
Phrasty
Babbling Farker
 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Default

Quote:
Originally Posted by landarc View Post
Very nice Phrasty, I love ramen or udon made with pork bone broth. Did you boil it long enough for the bone to break down? I have to say, Tonkotsu (or Chinese Milk Broth) is one of my favorites broths.

I tend to use a whole pork butt, and boil it down at a medium boil for hours, you need to add some water. It makes a milkier broth than you appear to have hear. I am sure Buccaneer knows this stuff.
Thanks Bob! Just read your other thread. Really good stuff.

Like a lot of the stuff that I do I wouldn't call this "Traditional" as is but it sure was based on a traditional tonkotsu. I didn't use a whole shoulder. I used about a case worth of shoulder bones (spines, ribs & blade bones) as well as the ribs I trimmed off the char siu belly and a pork leg bone. This time (and the last) I did not rinse the bones as Bucc suggested but I think I'll do that next time for sure! (Thanks Bucc)

Now this was a lot of bones in the broth and it was simmered low for about 6 hours. In addition to the veggies I added a bit of soy (gave it the color) along with some dashi and mentsuyu. As Bucc mentioned all the "impurities" were skimmed from the stock as it simmered. I did not add water to the stock as I started with a lot of bones and a lot of water. I like a stock that has good body flavor-wise so I let it reduce a little. Then it was strained and served...

I too really hope more of the brethren try this out. It's amazing as far as a soup goes... Yes it takes long but in a different light I find this just as good and satisfying as a smoked butt so it's worth the effort in my eyes. And the largest upside to me is that I actually have a damn good use for the bones that I have left over from jobs that would otherwise end up in the trash! Win-Win if you ask me!

Cheers
__________________
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner

http://www.bbq-brethren.com/forum/sh...ad.php?t=88599
Phrasty is offline   Reply With Quote


Thanks from:--->
Old 10-13-2013, 08:12 PM   #15
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

fantastic.
__________________
Out.
deepsouth is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 03:05 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts