Restaurant Granby Ramen Asian Japanese Noodles Comfort Food Tiger Belly Noodle Bar in Granby: Slow-Cooked Ramen Perfection (via CT Magazine) Connecticut Magazine December 18, 2019 Photo: Winter Caplanson c/o Connecticut Magazine The first sip of steaming broth at Tiger Belly Noodle Bar in Granby tells me all I need to know.The tonkotsu (pork bone) broth is so dense and savory that it seems like it could cure a cold. Although my ramen bowl arrives a few minutes after I order it, the process of its creation clearly began much earlier. It’s easy to tell this soup was slow-cooked.The broth cooks for 20 to 25 hours, I’ll later learn.“We slow-stew it overnight and then we blast it with high heat the next day when we come into work,” chef and owner Ki’yen Yeung says. “We get it down to the point where the bones melt into the broth.Along the way, Yeung and his team smash the bones into the broth, making sure the bone marrow flavors the liquid. It’s a time-consuming and labor-intensive process, but it pays off. That broth serves as the backbone of the restaurant’s signature ramen dish, The Darkness ($16). The broth comes loaded with a pickled egg, pork belly, a sprinkling of sesame seeds, veggies and noodles. The pork belly is also slow-cooked for six to eight hours and is as soft and succulent as any cut of pork I’ve had.Read the complete article at Connecticut Magazine.
