I tried to make ramen or curry with a soup which boiled one pig's bone for 3 hours

The 4th GSC offline event, held in October 2017,Pork burning specialty store - Shinki (SHINKI) -It was to eat a whole whole while having a professional cut rounds of pigs ordered from. You can see from the following article how to eat pork roasted at the 4th GSC offline event.

GIGAZINE Secret Club The 4th Offline Event Repo That Got The "Pig Burnt" Separated by Professional - GIGAZINE


When I made a pig bone soup with the bone that I used to eat the whole bowl of pigs before at GIGAZINEI tried simmering the skin and bone with an ordinary pot and simmered it, but the skin was completely burned and failed. This time reflecting that experience, I tried simmering the skin and bone together with a big pot.

At this time the bone and skin of a pig which remained after the event ended looked like this.


Since the pot and simmer it only bones and skin was not in the kitchen of the editorial department, get a stainless steel blunted pot with a diameter of 36cm hurriedly in home improvement. I feel it is a little too big, but I will cook the pig bones in this.


While going to find a pot in the home center, all the editorial staff left behind keeps the bones beautiful.


While using a spoon, I will peel off the meat to scurry. It is steamed with high pressure steam, so it will not take time to remove meat from the bone.


The work to beautify the bone in about 30 minutes is over. The original pig was roasted 15 kg, but weighing just 2.3 kg with bones. It is a measurement of pulling out a digital scale, as the weighing scale was also indeed a small scale we normally used.


A part of the skin was hard because it can not be eaten because it can not be eaten, but when putting it in soup and boil it it was that a very good duck comes out, so put it in the bowl.


First of all I will arrange the bones at the bottom of the sitting pot.


The flesh that scoops from the skin or bone that you separated next ... ...


I throw it into a pot.


As a flavorful vegetable, I will put in one onion and some roughly cut green onion.


And I will put in 7 liters of water.


If you put water in, add fire to the gas and wait for a while until the water boils. According to the owner of Shinki who cut out the whole round of the pig, "Because it is steamed with high-pressure steam, it takes less time to boil down the soup firmly, so it is not long enough for 2 hours even though it is too much" .


After about 30 minutes hot water boils and gets out of it, so it will scoop up with your head politely. It should have had considerable bone and skin, but almost no access appeared in about 10 minutes. In the kitchen, like the ramen shop before opening, drifts sweetly with a peculiar smell unique to pig bones.


As you go on fire, the hot water evaporates and it will boil down, adjust the amount of moisture that evaporates and flies while shifting the lid a little.


I scooped a soup that was cooked for about 40 minutes. Once you taste the taste, it certainly feels like the sweetness and sweetness of the pigs, but elegant ducks are out, but as a pig bone soup it is a bit weak and rarely rich. This seems to be necessary to cook a little more.


A state of the soup which was boiled for about 1 hour further. It became clouding more than when boiled for 40 minutes, it turned out like a pig bone soup. The leather and vegetables I put in were all buttacta and I could see the slightly yellow oil on the surface of the soup.


Tasting it, there is richness when it is cooked for 30 minutes, but the scent is not very strong, the impression that habit is somewhat strong soup.


I can not stand it any longer! With seasoned soy sauce and salt, easy to taste, put maltai stick ramen and tried to eat it.


When I try to eat a bite, it has become a taste of ramen for the time being, but the soup is still weak so much and the umami of the soup is defeated to soy sauce. The ramen you eat to tighten the pot is a close impression, there were voices from the editorial staff who tasted, "It is difficult to punch for me" and "It might be good for a late night meal because it is a kind taste somewhat thoughtful".


As a result of tasting, I found that stewing was not enough at all, so I did not mind and decided to simmer with a gun gun. Up to now I had stewed the lid of the pan staggered so as not to be boiled down, but from this point I will also stew and remove the lid to enrich the soup at a stretch. I will see the state while stirring occasionally as emulsification proceeds.


In the meantime I will prepare ramen's condiments. Pork bone ramen, preparing red ginger, chopped shiso, spicy bean, sesame.


After about 3 hours from the start of stewing, when I looked inside the pot, it seems that it evaporated considerably, the amount of soup is visible and decreasing.


I squeezed the soup simmered for 3 hours with it. It is cream-colored thick soup rather than white. It is a rich aroma that can not be compared with when boiled for about an hour and a half, which seems to be expected.


Put the garlic salt used for the whole bowl of the pig in the vessel, and put it while rubbing the soup.


I will quickly put the noodles that boiled and boiled firmly into the soup.


Completion after serving condiments. From the editorial staff who is waiting for tasting at this time or now, the voices of excitement are raised, "It's ramen, which seems to go out to the shop!"


Actually food. There is a smooth sweetness and firmness, but it is never persistent and there is no unpleasant beast smell.


When I looked into the saucepan, the soup still remained.


I will move the soup remaining in the storage container while scraping with a sarcophagus.


Two storage containers containing about 1.5 liters of soup were made. Considering the amount of ramen on the way to eat, the soup boiled with seven liters of water is finally boiled down to about 4 liters. One of the storage containers containing soup was frozen in the freezer of the editorial department and stored, and one of the editorial staff was taken home.


After finishing the soup, bones and vegetable scums were well drained and then wrapped in newspaper or kitchen paper to be discarded as garbage.


And for two months from the end of the event, we decided to make curry using the pork bone soup which was sleeping in the freezer. The soup is frozen in a bad mood, and the oil and moisture are completely separated.


First of all, put the soup in a pot and thaw it. As the soup melts, the fragrance of pig bone soup spreads in the kitchen. Warm it as it is with stirring as it is.


Besides pork bones soup, ingredients were prepared with curry roux, onions and 200 g of sweet pepper meat.


Meanwhile, stir-fry the onions for about 15 minutes with oiled skillet.


If onions break down to a certain extent, also put the swine flesh slice meat and let it pass through.


When the fire passes through the pig slices, we introduce about 750 ml of pork bone soup.


And put the curry roux in the soup and boil it, the finish of the roux.


Wrapped rice with fresh rice ......


Easy pork curry is completed in about 20 minutes after cooking.


When you eat a bite, it's rich and mellow taste that you can not believe that it was delivered with onions and pig slices only. The editorial staff who tasted also said, "It is a punchy taste firmly, but in this case it will be possible to change as well", while "Someone swallowed in curry and not as sweet as ramen ..." There was also a voice.


I bought two curry box lunches of the house I want to try and made a "heading pig bone soup" for one head to one side.


The curry box lunch on which the left chased pig bone soup was done, and the right is a normal curry box lunch to which nothing is added. As a result of actually eating compared, you can clearly see the umami of pigs. After eating, the flavor and aroma of the pork bone soup expanded fluffily in the mouth when the stimulation of the spice was completely pulled.


According to the husband of Shinki, it is perfect to use this soup for miso soup and fried rice. It was also possible to preserve thick pork bone soup if frozen and it can be applied to various kinds of dishes if thawed, and I was able to literally push the pig literally for the bone's muscle over 2 months.