Taking inspiration from Maialino, I tried making my own homemade “Roman Ramen.” It turned out pretty fucking awesome, so I figured I would share my technique with you, my loyal meat minions.
Shit you’ll need:
- Package of Boneless Pork Ribs or Pork Shoulder
- Package of Hormel “Salt Pork”
- Slow Cooker
- Rosemary
- Turkey Stock
- Chicken Stock
- Beef Bullion Cubes
- Onion
- Garlic
- Garlic Oil
- Garlic Powder
- Onion Powder
- Onion Oil
- Olive Oil
- Szechuan Pepper Oil
- Fresh Cilantro
- Fresh Italian Basil
- Oregano
- Salt
- Cracked Black Pepper
- Crushed Red Pepper
- Egg
- Mushrooms
Prep: Step 0
Sear or quickly brown your pork meat and salt pork in a frying pan with a little bit of olive oil and seasonings. Then put into a slow cooker with dry spices (oregano, red pepper, salt, black pepper, garlic powder, onion powder), and add water so that meat is just covered with water. Set on low for 6 hours.
Step 1
Put your chicken and turkey stock to a pot. Add two or three beef bullion cubes in, as well as a healthy handful of rosemary, twiggy bits and all. Bring to a simmer, then add your dry spices to taste (oregano, red pepper, salt, black pepper, garlic powder, onion powder). Now add your oils in to taste (garlic, olive, pepper, onion) – all of which are optional, but they really do boost the flavors incredibly.
Step 2
Meanwhile, you should rinse and prep your toppings, which will be fresh cilantro, fresh basil, raw thinly sliced onions, and raw thinly sliced mushrooms.
Step 3
Add water to a large pot and turn on high. Add a few eggs in (these will eventually be part of the toppings). Once the water reaches a boil, remove the eggs and add a box of dry spaghetti. After about nine minutes your spaghetti should be done. Strain it and hit it with some olive oil to prevent sticking.
Step 4
Strain your soup base to get all the rosemary bits out. Then ladle some soup into a bowl. Add a portion of spaghetti, and arrange your toppings neatly, as the Japanese do. Don’t forget your eggs! Peel and slice.
Step 5 (optional)
One thing I wish I added here was a few stalks of broccolini. I had a bunch in the fridge but completely overlooked the shit. A few nicely sauteed stalks laying across the top of the soup bowl would have been a perfect way to get some healthy greens into the meal. Plus it would have looked even more beautiful than it did:
