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.
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6 thoughts on “Ramen Toppings: Garlic Paste”
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what vege oil you recommended to use?
can email me the reply back in case i didnt check here.
I just used plain corn oil. Canola or rapeseed oil would be fine. Just not olive oil or sesame oil.
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.
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.