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The world of ramen is one of extremes. At one end, there are the styrofoam cups and flavor packets that I grew up with. At the other end are the closely guarded secret recipes of the ramen shops that have, in the past few years, reclaimed ramen as a dish to be made carefully and from scratch. Between these extremes, though, there’s room for home cooks to make a seriously excellent bowl of ramen. These particular bowls feature spicy, incredibly tender braised pork shoulder, a rich broth layered with vegetables and aromatics, and a pile of highly slurpable ramen noodles. [Read more…]