Eating World presents would be diners with a myriad of options, some more sanitary than others. Somewhere amongst the haze of MSG lies stall 209, a beacon of artisan care amongst the largely rudimentary offerings.
The affable Mori sources his pigs from NSW producer C.J. Reid & Sons and attests to using nothing more than a whole lot of bones and water to create the impossibly dense and stupidly porky slick which forms the basis of his ramen. These little piggies went to nightclubs.
Select whichever cut you fancy and along with some toothsome noodles, it will be plunged into the saline bath and adorned with little more than a splinter of nori and some fungi.
If it’s on, try the special of pork spare rib, which is cut thick, rimmed with an inch of translucent fat and has a pleasant caramel exterior.
Equally good is the ‘BBQ pork noodle’ which features a medley of cuts, each doing its thing.
For arteries in search of some respite, there is some very decent pickled cabbage, a flawless soft boiled egg and some pleasing gyozas on offer. Drink plenty of water.
