A Mean Mein
Chef Chip Flanagan of Ralph’s on the Park shares the recipe for the Yaka Mein appetizer.
4 ounces Yaka Mein broth
3/4 ounce Shiitake Mushrooms
1 1/2 ounces slow cooked
1 tablespoon cane glaze
2 Tablespoons clarified butter
1 ounce fresh tagliatelle pasta
1/4 ounce green onions,
Salt and pepper to taste
Bring a pot of salted water to boil for the pasta. In a sauté pan over medium heat, sear the pork belly on both sides.
Once seared well, remove pan from heat and apply the cane glaze to the pork belly.
Put the cane-glazed pork belly back on low heat and cook until heated through and the glaze is reduced. (Be careful not to burn the glaze.) Set aside.
In a sauté pan over medium heat, add mushrooms to Yaka Mein broth and reduce by half, to 2 ounces.
While broth is reducing, heat up clarified butter in a small pan over medium heat. Crack egg into the clarified butter and fry sunny side up. Season with salt and pepper and cook until the white is just set but the yolk is still runny.
Add pasta to pot of boiling water and cook for about 1 minute. Remove pasta from pot and add it to the pan of reduced broth.
Plating: Remove noodles from broth and nest in a bowl. Pour reduction over noodles. Place cane-glazed pork on top of noodles. Next, place egg on top of pork belly. Garnish with a small drop of Sriracha on top of egg yolk and sprinkle the entire dish with green onions.
2 cups soy sauce
4 cups pepper jelly
2 24-ounce bottles
of cane vinegar
Combine soy and vinegar in a saucepot. Bring to a boil and reduce. Stir in the pepper jelly.
Yaka Mein Broth
Yields 1 gallon
1/2 gallon veal stock
1/2 gallon duck stock
2 pounds meat scraps
2 1/2 pounds pork neck bones
1/4 pound green onions
1/2 pound shiitake mushrooms,
1 1/4 ounce garlic, crushed
2 each whole cloves
1/8 ounce star anise
3 1/2 ounces ginger, peeled
3 3/4 ounces yellow onions,
peeled and cut in half
2 cups soy sauce
1/8 cup Sriracha
1/8 cup sweet soy sauce
Salt to taste
Spread neck bones out evenly on sheet pans and roast in an oven at 350 to 400 degrees, until roasted/caramelized well – be careful not to burn.
While bones are roasting, place ginger and yellow and green onions on the grill and leave to char – be careful not to burn the green onions.
Using a wide, heavy bottomed pot on medium-high heat, hard sear all meat scraps until well caramelized. Sear the meat in batches and don’t overcrowd. Once all scraps have been seared, remove rendered fat from pot and deglaze with soy sauce. Place scraps on the side.
Place charred onions and ginger in a bowl covered in plastic wrap. Let set for 15 minutes. Wipe off as much char from onions as possible.
Combine all ingredients with both cold stocks into a large stockpot. Place on low heat. Let the broth cook for at least 24 hours and strain. Serves 1 as an appetizer