- To prepare pork, bring water, soy sauce, sugar and ginger to a boil in a large pot. Let cool, then place pork in brine. Cover and refrigerate for 24 hours.
- Return to a boil and cook over low heat, covered, for 4 hours or until meat shreds easily with a fork. Remove pork from pot and shred into a large bowl.
- Bring braising liquid to a boil and reduce by 2/3. Add to pork a little at a time until pork is nicely coated and seasoned with reduced brine. Use sparingly to avoid making the pork too salty.
- To prepare Soy Meat Crumble, lightly brown butter in a medium pan. Add soy meat and cook to brown. Add sugar and salt and continue to cook and stir until caramelized.
- To prepare Miso Soy Sesame Butter Sauce, place soy sauce, mirin, miso and sesame oil in a small pot and bring to a boil. Remove from heat and whisk in butter to emulsify. (The mixture should look like a thick soup.)
- To prepare Sesame Cavatelli, stir together flour and salt in a large bowl. Stir together ricotta and sesame oil and place in the center of the bowl with the egg. Using a fork, slowly incorporate the flour into the wet ingredients. Knead lightly on a floured board to form a dough. Let rest for 15 minutes, then cut and shape into cavatelli pasta.
- Bring a large pot of water to a boil and season liberally with salt. Cook cavatelli for 2 minutes or until al dente.
- Place 3/4 cup pork in a saute pan with 1 tablespoon miso butter. Cook for 1 minute then add a drizzle of cream. Add 1 serving of cooked cavatelli and cook until heated through. Transfer to a plate and sprinkle with 2 tablespoons soy meat crumble and 2 tablespoons Parmesan cheese. Serve with pickled ginger and additional miso butter sauce as desired.
By Chef Robbie Felice, Chef/Partner
Viaggio Ristorante, Osteria Crescendo, pastaRAMEN