Seared Pork Maze Soba

Ingredients

• ¾ lb pork loin, center-cut
• 6 oz soba noodles, dried
• ¾ cup dashi stock (or chicken broth)
• 3 tbsp soy sauce
• 1 tbsp mirin (sweet rice wine)
• 2 tbsp scallions, chopped

Instructions

1. 1

   Remove the pork loin from the refrigerator and pat it completely dry with paper towels. Season both sides generously with salt and pepper.

2. 2

   Fill a large pot with water, cover, and bring it to a rolling boil over high heat—you'll see large, rapid bubbles breaking the surface continuously, about 8 minutes.

3. 3

   While the water heats, stir together the dashi, soy sauce, and mirin in a small bowl until the mirin dissolves completely.

4. 4

   Pour 1 tablespoon of olive oil into a 10-inch skillet and place it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

5. 5

   Lay the pork loin into the hot skillet and leave it untouched for 4 minutes so the bottom develops a golden-brown crust without moving it.

6. 6

   Flip the pork loin once and cook the other side for 3–4 minutes until it is also deep golden brown and the internal temperature reads 145°F on an instant-read thermometer.

7. 7

   Transfer the cooked pork to a cutting board and let it rest for 5 minutes so the juices redistribute throughout the meat.

8. 8

   Once the water is boiling, add the soba noodles to the pot and stir gently with a wooden spoon to separate them; they will sink, then float to the surface when done, about 4 minutes.

9. 9

   Pour the noodles into a colander and rinse them under cold running water, stirring gently with your fingers, until they are completely cool to the touch.

10. 10

    Divide the cooled noodles between two bowls, then pour 6 ounces (¾ cup) of the dashi sauce around each nest of noodles.

11. 11

    Slice the pork loin against the grain—perpendicular to the long muscle fibers—into ¼-inch-thick slices, placing each slice at a slight angle across the top of each bowl of noodles.

12. 12

    Scatter 1 tablespoon of chopped scallions over each bowl and serve immediately.

Tools you’ll need

• large pot with lid
• 10-inch stainless steel or cast iron skillet
• instant-read thermometer
• cutting board
• colander
• small mixing bowl
• wooden spoon
• paper towels

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