![Cold Saimin Salad with Soy Ginger Grilled Pork](https://cdn.statically.io/img/www.foodandwine.com/thmb/Pmq_0EiuGcXaalI0P6-28Zm9ulI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Cold-Saimin-Salad-with-Soy-Ginger-Grilled-Pork-FT-recipe0619-33ac4eb4570b4cbf986582c6366e8455.jpg)
Ingredients
GRILLED PORK
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1 (2-pound) boneless pork shoulder or 2 pounds country-style ribs
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1 cup shoyu or other soy sauce
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1 cup granulated sugar
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1 large head garlic (about 16 cloves), cloves peeled and smashed
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1 (3-inch) piece fresh ginger, peeled and smashed
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1 large scallion, smashed
SAIMIN SALAD
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4 (3-ounce) packages ramen noodles (seasoning packets reserved for another use)
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2 teaspoon canola oil
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1 large egg
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Pinch of kosher salt
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Pinch of black pepper
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1 cup bean sprouts, blanched
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1 cup shredded nori
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4 scallions, thinly sliced
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1/2 cup kyurizuke (Japanese pickled cucumbers), sliced
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1/2 cup dashi
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1/2 cup water
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1/4 cup rice wine vinegar
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1/4 cup sake
Directions
Make the grilled pork
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Cut pork shoulder into 2 equal-size steaks (if using ribs, leave whole). Combine pork, shoyu, sugar, garlic, ginger, and scallion in a large ziplock plastic bag. Seal bag, and refrigerate 8 hours or overnight.
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Remove pork from marinade; discard marinade. Preheat grill to high (450°F to 500°F). Place pork on oiled grates; grill, covered, until a meat thermometer inserted in thickest portion registers 140°F, about 6 minutes per side. Remove from grill, and let rest 5 minutes. Halve pork shoulder steaks lengthwise; thinly slice against the grain. (If using ribs, slice meat from bones into bite-size pieces.)
Make the saimin salad
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Cook ramen noodles according to package directions. Drain noodles, and place in a large bowl. Heat oil in a small nonstick skillet over medium. Whisk together egg, salt, and pepper in a small bowl until smooth. Add egg to skillet, tilting to coat bottom of skillet in a thin, even layer. Cook until top is set, about 1 minute. Remove egg from skillet; thinly slice. Top noodles with sliced pork, sliced egg, bean sprouts, nori, scallions, and kyurizuke.
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Stir together dashi, 1/2 cup water, vinegar, and sake in a small bowl. Drizzle dashi sauce over salad.
Suggested Pairing
Fresh, berry-scented rosé.