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.
Looks fantastic but who tf puts soup in a square vessel
true. soup feels like it should be round, doesn’t fit in a square box
Which is weird, because liquids are kind of famous for taking the shape of the container they’re in.
That’s the closest dish we have to a bowl at work (butcher shop).
Hahaha I’m glad this was the first comment.