chashu Rind RAMEN - JAPAN

The meltingly tender rind of Parmigiano Reggiano 24Months:

That's been slow-braised in an intense blend of soy sauce, sweet mirin, ginger, garlic, and green onions. It will become an essential topping at any ramen house, and with this much-simplified method, it's easy to make at home. Chashu Rind instead of Pork.s

Prep Time: 20 min 

Cook Time: 120 min

Total time 140 min 

Servings: 6/10 

Ingredients:

1 cup (240 ml) Condimento Bianco Giusti

2 tbsp Miso Paste

1 cup water (240 ml)

1/2 cup (120ml) soy sauce

1/4 cup (50 g) sugar

Six scallions, roughly chopped

Six whole garlic cloves

One spoon of hijiki seaweed

One 2-inch knob ginger, unpeeled, sliced into 1/2-inch-thick pieces

One large shallot, unpeeled, halved

2 lbs ( 900 grams Parmigiano Reggiano Rinds)

32 oz Ramen or Squid Ink Spaghetti 

Directions:

Scrap carefully and then wash the rinds. In a large pot, bring all the ingredients slowly to a boil. Let them simmer low boiling for about 2hrs; add your favorite ramen or black Squid Ink spaghetti, cook for about 14 minutes, and serve hot; garnish with shaved Parmigiano Reggiano and Nori Seaweed.