Single-origin pork ramen - 10 Oct 2020

IMG_2347 (1).jpg
IMG_2347 (1).jpg

Single-origin pork ramen - 10 Oct 2020

187.00

We came home from a delightful trip to Japan determined to perfect the iconic ramen soup as it traditionally would have been made – from a pig well raised outdoors in the fresh air, with fresh vegies plucked straight from the garden, an egg laid that morning, and freshly-made noodles springing with the characteristic tooth bounce of a proper ramen.

Now we’re keen to share our love of this most wholesome of homely pleasures, an homage to a Japan still discoverable down rural laneways but unrecognisable in factory-farmed pork in factory-made bowls.

Tammi was also fortunate to learn some of the tricks of ramen from the famed chef Victor Leong of Lee Fo Hook, who spent an unforgettable weekend here with us at Jonai Farms as we slaughtered a pig and transformed it into an offal feast with a ramen finale.

Numbers are limited to 12. The day starts at 10am with butchery basics, moves into prepping lunch while talking further about the key components of a traditional ramen – pork stock, roasted belly, and the noodles – and concludes with a feast served with a side of food politics, winding up by 3:00pm.

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