Name: Porchetta Parmesan Italian-Style Ramen
Prep time: 30 min
Cook time: 150 min
Total time: 930 min
Cuisine: Asian
Ingredients: Pork Parmesan Broth; 2 teaspoons anchovy sauce; 3-4 pounds skin-on boneless center-cut pork loin, fat trimmed to 1/4-inch thickness; ¼ cup fennel fronds; 1 tablespoon fennel seeds; 1 tablespoon fresh rosemary, minced; 1 tablespoon fresh sage, minced; 2 garlic cloves, minced; Zest of 1 lemon; Salt; ½ teaspoon red pepper flakes; 1 (1-pound) package DeLallo Bucatini; 1 fennel bulb, thinly sliced; 1 bunch green onions, diced white and green parts; 1 pound bok choy; 4-6 radishes, thinly sliced; 4 carrots, thinly peeled lengthwise; Pine nuts, toasted

Ingredients

Pork Parmesan Broth

2 teaspoons anchovy sauce

3-4 pounds skin-on boneless center-cut pork loin, fat trimmed to 1/4-inch thickness

¼ cup fennel fronds

1 tablespoon fennel seeds

1 tablespoon fresh rosemary, minced

1 tablespoon fresh sage, minced

2 garlic cloves, minced

Zest of 1 lemon

Salt

½ teaspoon red pepper flakes

1 (1-pound) package DeLallo Bucatini

1 fennel bulb, thinly sliced

1 bunch green onions, diced white and green parts

1 pound bok choy

4-6 radishes, thinly sliced

4 carrots, thinly peeled lengthwise

Pine nuts, toasted

Directions

Score skin and fat. In a food processor, combine fennel fronds, fennel seeds, rosemary, sage, garlic, zest, salt and red pepper flakes. Add oil and pulse until it forms a paste.

Use the mixture to coat pork loin. Place in a large bowl and cover with plastic wrap. Refrigerate overnight or up to 2 days.

Remove pork from refrigerator at least 1 hour before you cook it. Preheat oven to 450F. Place pork on a rimmed baking sheet and roast for 25 minutes. Reduce temperature to 325F and cook for an additional 2-3 hours, until a thermometer inserted into the thickest part of the meat reads 180. Transfer pork to a cutting board and allow to rest 15-20 minutes before serving.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain.

Bring another pot of salted water to a boil. Fill a large bowl with ice water. Add bok choy to water and cook until blanched, about 2 minutes. Using a slotted spoon, transfer to the ice bowl.

Divide noodles into bowls. Top each with fennel, green onions, bok choy, radishes and carrots. Add anchovy sauce to broth, ladle over noodles and top with pine nuts.