Ingredients:
Tea noodles (from Kagawa Prefecture)
Leek oil soy sauce
-White leeks (finely chopped)
-Peanut oil
-Lard (cut into strips 4cm x 5mm x 5mm)
Sauce
-Leek oil soy sauce
-Chorizo (finely chopped)
-Coriander (finely chopped)
Roast Iberian swine meat
-Iberian swine meat
-Bonito kelp soup
-Honey soy sauce
Coriander
Green soy beans
Citron shichimi (7 spices)
Soup
-Bonito kelp soup
-Iberian ham
-Chorizo
PREPARATION:
1. Boil the green soy beans, remove from the pot, and shell.
2. Knead the swine meat, and sauté for approx. 1 hour in the bonito kelp soup together with granulated sugar, dark soy sauce, saké, garlic, and ginger. Remove the cooked swine meat, roll in the honey soy sauce, sauté the surface in a skillet, and remove.
3. Mix the oyster sauce and dark soy sauce with the finely -chopped white leeks. Pour over the lard and peanut oil heated to 230ºC to make leek oil soy sauce.
4. Mix the look oil soy sauce,finely-chopped chorizo, and finely-chopped coriander.
5. Boil the tea noodles, chill using cold water, drain the water, and dress with (3).
6. Alternately later the roa st pork and tea noodles on a plate, and arrange with the green soy beans, coriander leaves, and finely -chopped chorizo. Garnish with citron shichimi.
7. Add the chorizo to the ra w ham soup, drain the soup, and serve the strained soup alongside while piping hot.
