Browned pork rib and bone broth with salvia and bayleaf. Cooked + 3.5 hours on low heat in pressure cooker
Vegetable broth (caramelized carrots, onions, leek, garlic, fennel and cellery), Aromatics in cloth: Onion and garlic skin, star anis, pepper, alge, cardamom, clove. Cooked + 3.5 hours on low heat with lid
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Browned pork rib and bone broth with salvia and bayleaf. Cooked + 3.5 hours on low heat in pressure cooker
Vegetable broth (caramelized carrots, onions, leek, garlic, fennel and cellery), Aromatics in cloth: Onion and garlic skin, star anis, pepper, alge, cardamom, clove.
Cooked + 3.5 hours on low heat with lid
Miso tare with tahini, fermented habanero vinegar sauce, onion, garlic, chilli-paprika powder, soysauce
Fat from browned meat with fried garlic
Meat leftovers from broth, revived by adding soysauce and mirin
Soy-mirin quail eggs
Greenonion
Mushrooms cooked in vegetable broth and soy sauce
Corn
Noodles made from semolina flour and eggs
Gotta love a nice afternoon cooking up some tasty ramen
That knife is beautiful!