#1 Sichuan Ramen | How to Make Spicy Ramen at Home

By Seonkyoung Longest · 180 min

Ingredients

Instructions

1. Bring a large pot of water to a boil, enough to cover the pork bones. Add the bones and blanch for 10 minutes, then drain and discard the water.
2. Preheat the broiler to high (550°F / 288°C). Put the leek, ginger and garlic on a large baking sheet on the top rack and broil for 5 minutes, until slightly charred.
3. Rinse the bones under cold running water one by one, and rinse the pot. Return the clean bones to the pot.
4. Add the charred vegetables and the remaining broth ingredients. Cover, bring to a boil, then reduce to medium and simmer for 3 hours.
5. For the chashu, season the pork belly with salt and pepper and sear it in a dry pan over high heat until all four sides are golden.
6. After the broth has simmered 3 hours, add the seared pork belly and cook until fully tender, about 1 hour 30 minutes.
7. For the tare, combine all tare ingredients in a saucepan. Bring to a gentle boil over medium-high heat, then reduce to medium and simmer for 5 to 7 minutes, stirring often. Let cool.
8. Remove the pork belly, cool slightly and slice into 1-inch (2.5 cm) pieces.
9. Strain the broth through a fine mesh strainer and discard the vegetables and aromatics. Store the broth, pork belly and tare in the fridge for up to 7 days, or freeze the broth for up to 30 days.
10. To assemble, blanch the bean sprouts for 2 minutes in boiling water, drain and set aside. Cook the noodles in the same water per package instructions. Heat 1 portion of broth to a boil.
11. Put 2 to 3 tablespoons of tare in each bowl and add the hot broth, stirring to combine. Drain the noodles thoroughly, place them in the bowl and arrange neatly.
12. Top with bean sprouts, green onions, baby corn, pork belly, black garlic oil, Sichuan peppercorn powder and sesame seeds, and serve piping hot.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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GarlicEggGingerScallionBean sproutPork bellyPorkLeek