Finally got around to reducing my Meishan pork broth and had to sample it so I threw together a pork ramen for staff lunch at work yesterday.
The soup is just pork broth with a splash of light soy sauce and sesame oil.
The sausage is where I added the aromatics:
- ground pork (I like half ground once and half twice)
- 1.5% salt
- 0.5% Sichuan peppercorn, ground
- 0.3% brown sugar (optional)
- 1.5% minced garlic
- 0.7% minced ginger
If you can’t stuff a sausage, frying the loose mix is a perfectly acceptable topping too.
Planning to make a spicy chicken version next time.
I already answered that… it’s the only bowl-like dish we have at work. Alternative was plating it in a clear plastic half litre container which wouldn’t fit the toppings at all.
did you eat with chop sticks or fork?
Bare hands and a straw
“You have been banned from c/ramen for your crimes”
in case you don’t have a straw, you can just drink the soup like a cup of tea next time
metal
Fuck yeah! That’s the way!
Nobody:
Me: THIS SOUP ISN’T GOING TO SNORT ITSELF!!!