We take the traditional Italian pork dish, porchetta, and give it a new look… ramen? This Italian-inspired noodle bowl is an incredible recipe, ready to impress and fill you up!
- SERVES: 4-6
- LEVEL: Roll Up Your Sleeves
- 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
- 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
- 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.