Another Friday and another trip over to Lady bay to hunt down Jez aka Porco @porcouk to taste more great food from the Porcolab.
This week he had his pop-up outside the Bottle Top serving up his latest foray into the world of noodles with bowls of TONKOTSU RAMEN
In his own words “It’s been a long time in the Porcolab but I’m ready to serve up the first bowls of my take on this legendary noodle soup.“
The paper menu listed the dish out as a ‘14-hour Tonkotsu Broth, Fresh Wheat Noodles, Chashu Pork Belly, 12-hour Ramen Egg, Pickled Shitake, Spring Onion, and Mayu Garlic oil‘ .
Sounds good huh!
The broth was well flavoured having been created “from the bones I remove from the porchetta @packingtonfreerange middles, brought to a roiling boil for 14 hours until they give all of their deliciousness and unctuousness”
Into that mix he adds “Kombu, shiitake and onion to add an even greater depth” which works really well
Then you get the added extra’s or the ‘stars in the bowl’ as I like to call them! Slices of sous vide shashu pork belly lightly seared with a blowtorch before adding to the bowl in front of my eyes and a seriously unctuous rich and creamy ’21 hour Ramen egg’ sliced into two and propped up strategically alongside my meat
To finish it off a topping of chopped spring onion and a drizzle of garlic oil which were most welcome additions to the bowl.
Down in the depths of the bowl you find the wheat noodles that were slightly chewy to the bite slowly soaking up the juice from the broth as you ate.
This was a very good bowl of food, everything in there was well balanced and even after I had eaten all the bits and pieces I found the broth to be eminently drinkable on its own and it was slurped up at the end with much enjoyment
Yes Porco you hit another one out of the park. Not only have you made the most of the ingredients on offer you also created a quite delightful bowl of food. I look forward to more dishes from the Porco Lab 😍😎