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.

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[–] [S] 7 points 1 day ago (6 children)

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.

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  • [–] 3 points 1 day ago (5 children)

    did you eat with chop sticks or fork?

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  • [–] [S] 8 points 1 day ago (4 children)