Pork on the Plate

PORK BIRRIA RAMEN (CONTINUED)

(BIRRIA DE CERDO RAMEN)

INSTRUCTIONS

1. Preheat the oven to 350°F. 2. Prepare the pork loin: Pat dry with paper towels. In a bowl, combine the olive oil, 3 cloves of minced garlic, rosemary, thyme, salt, pepper, and paprika. Mix to form a paste. 3. Rub the herb-garlic paste all over the pork loin, making sure to cover all sides. 4. Place the pork loin on a roasting rack in a large roasting pan. 5. Pour 1 ½ cups of chicken broth into the bottom of the pan to keep the roast moist. 6. Roast the pork loin uncovered at 350°F for about 2 ½ to 3 hours, until fully cooked with an internal temperature of 145°F. Baste the pork loin every 30-45 minutes with the juices from the pan to keep it moist. 7. Remove the roast from the oven and let it rest for 3 minutes. 8. Dice the pork roast into ½ oz pieces and set aside. 9. Shred the cabbage, slice the limes, mince the remaining 3 cloves of garlic, and chop the cilantro. Set aside 10. For the birria broth: Remove the stems and seeds from the guajillo and ancho chilies. In a dry skillet over medium heat, lightly toast the chilies for a few seconds on each side until they become fragrant. Be careful not to burn them. 11. Place the toasted chilies in a bowl and cover them with hot water. Let them soak for about 15-20 minutes until they soften. Once the chilies are rehydrated, drain and place them in a blender. 12. Add the chopped onion, minced garlic,

apple cider vinegar, ground cumin, dried oregano, and paprika. Pour in 1 ⅓ of the chicken broth and blend until smooth. 13. In a large pot, heat a small amount of oil over medium heat. Pour in the blended chili mixture and cook for about 5 minutes, stirring occasionally. Add the remaining chicken broth and bring the mixture to a simmer. Let it cook for about 20-30 minutes to allow the flavors to meld together. 14. Cook the ramen noodles in boiling water for 4 ½ minutes and drain. Assemble the Noodle Bowl: 1. Place 1 cup of ramen noodles in a bowl. 2. Add 4 oz of birria broth. 3. Add 3 oz of diced pork and 1 oz of cabbage. 4. Garnish with cilantro and a lime wedge.