Ramen Toppings: Garlic Paste

ramen bowl with chashu

Garlic Paste
Ninniku-dare

  • garlic paste for ramen2 ounces raw pork fat
  • 4 to 5 cloves of garlic, peeled
  • 3 Tablespoons lard or vegetable oil

In a food processor, chop the pork fat and garlic to a smooth paste. In a small skillet, heat the lard or vegetable oil until it is hot but not smoking. Add the garlic-fat paste, and cook over low heat until the mixture is barely golden. Remove the skillet from the heat, and let the mixture cool to room temperature. Garlic paste keeps for a month in the refrigerator, in a sealed jar.

More in this series about ramen:
Ramen Stock:
Homemake Ramen Stock
Ramen Toppings:
garlic paste for ramenmenmachashu

Ramen Recipes:
shoyu ramenshoyu ramenHiyashi Chuka Soba Japanese Summer Ramen

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Ramen Toppings: Menma Shoyu Ramen
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6 thoughts on “Ramen Toppings: Garlic Paste

  1. Pingback: Shoyu Ramen « Tess’s Japanese Kitchen

    • Hi tess,

      what vege oil you recommended to use?

      can email me the reply back in case i didnt check here.
      Thanks alot~
      cheers

  2. I find most of what I need here in Portland without having to go to my home country, but great Ramen is something I miss. Thanks for the recipe.

  3. Thanks for sharing your culinary adventures. I have been researching miso ramen and would like to try this recipe. What dis you use for pork fat (i.e. was it leftover from a pork chop, etc)? Thank you.

    • No it was not “leftover” fat.
      I used raw, uncooked fat cut from pork belly. Pork shoulder also has a lot of fat that you can cut off cleanly to use for this.

      I suppose you could use fat from raw pork chops. The chops I find here don’t have much fat on them so it would take a lot of chops to get 2 ounces of fat.

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