This post is sponsored by Chef Camp, a culinary wilderness retreat north of Minneapolis-St. Paul on Sept. 1-3 and Sept. 8-10.
This Friday evening, gear up for the Fulton Beer Gran Fondo race and block party with the crew from Chef Camp at the Whole Hog Pig Roast.
Join top chefs (including Chef Camp’s chef-instructors Erik Sather from Lowry Hill Meats and Yia Vang from Union Kitchen) for a Tangletown Gardens pig roast featuring fire-roasted vegetables and a North Mallow s’mores bar. Tickets are $20 and include a Fulton beer.
At the Whole Hog Pig Roast, we’ll be serving a dish that includes pork roasted with flavorful Tare Sauce, fire-roasted vegetables, and Dumpling and Strand wild rice ramen noodles (made with rice harvested by the Red Lake Band of Chippewa Indians). If you’re a home ramen maker and / or pork roaster, this is one sauce you’ll want to add to your arsenal.
1 cup water
1 cup soy sauce
½ cup mirin
¼ cup sugar
8 ounces smoked pork (or smoked bacon), chopped
8-10 ounces roasted chicken bones
3 slices of ginger (about 2 teaspoons)
2 cloves of garlic, minced
3 Thai chilies, minced
½ cup honey or palm sugar
- Put all the ingredients save for chilies and honey in a pot and bring them to a simmer (do not let it boil). Remove pot from heat and let the sauce steep for 30 minutes.
- Strain the solids from the liquid and add the honey and chilies.
The post Tare Sauce for Wild Rice Pork Ramen appeared first on The Heavy Table - Minneapolis-St. Paul and Upper Midwest Food Magazine.
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