I had lunch at Momofuku Noodle Bar a few weeks ago. I was prompted to go because of the Summerlicious promotion here in Toronto. During this promotion, restaurants offer a deal on a prix-fixe menu. I think it’s a great opportunity to try out some restaurants that I might not usually because of the reduced cost of the meal. Some very good restaurants.
Here’s what food I ate at Momofuku.
What’s that, you ask? Inari (tofu stuffed with rice, topped with mayonnaise and some other good stuff), Chunjang Noodles and a Strawberry Lemon Cake Truffle. After the meal, I went to the Momofuku Milk Bar and got a couple of Compost Cookies to share. Someday, I’m gonna try making them at home.
In the meantime, while I was enjoying my meal at the Noodle Bar, it struck me that I haven’t written about this easy and delicious roasted pork. Only a few ingredients, coming together to produce a juicy tender hunk of meat.
Check it out:
Get a pork shoulder. This one is a little under 3 pounds.
Mix together salt…
Rub the seasoning all over the pork.
After 6 hours in the refrigerator, pu the pork on a rack in a 250°F oven.
Leave it alone for 6 hours.
After the pork has rested for half an hour, shred it apart with two forks.
Here’s one way I served it: with steamed sugar snap peas and black rice. That’s hoisin sauce on the pork.
From Momofuku by David Chang and Peter Meehan.
Pork Shoulder for Ramen
makes about 3 cups, enough for about 6 bowls of ramen
One 3-pound piece boneless pork shoulder
1/4 cup kosher salt
1/4 cup sugar
Multiply this recipe as needed. A 10-pound shoulder—a whole shoulder, the size we typically cook—takes three times the seasoning as a 3-pounder but the same amount of time to cook.
1. Put the pork shoulder into a roasting pan or other oven-safe vessel that holds it snugly. Mix together the salt and sugar in a small bowl and rub the mix all over the meat; discard any excess salt-and-sugar mixture. Cover the container with plastic wrap and put it into the fridge for at least 6 hours, but no longer than 24.
2. Heat the oven to 250°F.
3. Discard any liquid that accumulated in the container. Put the shoulder in the oven and cook for 6 hours, basting it with the rendered fat and pan juices every hour. Take it out of the oven and let it rest for 30 minutes.
4. Shred the meat, pulling it into ropy strands using two forks, as you would pulled pork. If you need to hold the pork for a day or so, add some of the rendered fat from the pan to the shredded meat to keep it moist and store it, tightly covered, in the refrigerator. Reheat it in a low oven (250° or 300°F) before using.