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.