Name: Sichuan Ramen
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Ingredients: 5 lb pork bones – mixtures of shank, neck, and rib bones or just one kind of pork bones; 2 large leeks, cut in halves lengthwise, wash through each layer well then drain; 4 oz ginger slices (approximately 3 large thick slices); 3 bulbs garlic; 5 Chinese whole cardamom; 5 slices licorice root; 1 medium/large piece of rock sugar or 2 tbsp sugar; 2 cups shaoxing wine; 5 cups chicken stock; 22 cups cold water; 2 1/2 lb pork belly or country style ribs, 2-inch wide and thick; Pinch of salt and pepper; 3 tbsp chili oil; 5 tbsp oyster sauce; 4 tbsp gohcugaru, Korean red pepper flakes or paprika; 2 to 4 tbsp sichuan peppercorn powder; 5 cloves garlic, chopped; 3/4 cup shaoxing wine or sake; 1 tsp salt; 1/4 cup water; Fresh, frozen, or dried ramen noodles; Blanched beansprouts; Chopped green onions; Baby corn, optional; Ramen egg; Black garlic oil; Sesame seeds

Description

Bold, spicy, and tingly! This spicy ramen brings serious heat and flavor from Sichuan! Perfect for those who crave a fiery bowl of noodles. 🔥🍜🔥

Ingredients

Units Scale

Ramen Broth (Makes 10 servings)

5 lb pork bones - mixtures of shank, neck, and rib bones or just one kind of pork bones
2 large leeks, cut in halves lengthwise, wash through each layer well then drain
4 oz ginger slices (approximately 3 large thick slices)
3 bulbs garlic
5 Chinese whole cardamom
5 slices licorice root
1 medium/large piece of rock sugar or 2 tbsp sugar
2 cups shaoxing wine
5 cups chicken stock
22 cups cold water

Chashu

2 1/2 lb pork belly or country style ribs, 2-inch wide and thick
Pinch of salt and pepper

Tare (Sauce)

3 tbsp chili oil
5 tbsp oyster sauce
4 tbsp gohcugaru, Korean red pepper flakes or paprika
2 to 4 tbsp sichuan peppercorn powder
5 cloves garlic, chopped
3/4 cup shaoxing wine or sake
1 tsp salt
1/4 cup water

Noodles & Toppings

Fresh, frozen, or dried ramen noodles
Blanched beansprouts
Chopped green onions
Baby corn, optional
Ramen egg
Black garlic oil
Sesame seeds

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Instructions

Bring a large pot of water to a boil—enough to fully cover the pork bones. Carefully add the bones to the boiling water and blanch for 10 minutes. This step helps remove bone bits and impurities for a cleaner broth.
Meanwhile, broil the aromatic vegetables.
Preheat your broiler to high (550°F). Place the leek, ginger, and garlic on a large baking sheet and set it on the highest rack of your oven. Broil for 5 minutes. Some parts will burn, and that’s okay—we want them slightly charred to add a beautiful smoky depth to the broth.
Now, drain the pork bones and discard the water. Rinse the bones under cold running water one by one, and give the pot a quick rinse too. Place the clean bones back into the pot.
Add the charred vegetables and the rest of the broth ingredients to the pot. Cover, bring to a boil, then reduce the heat to medium. Let it simmer for 3 hours. Try not to open the lid too often—let the magic happen undisturbed.
To prepare the chashu:
Season the pork belly with salt and pepper. Sear on a dry pan over high heat, browning all four sides until golden.
After 3 hours of simmering, add the seared pork belly to the broth. Let it cook until fully tender, about 1 hour and 30 minutes.
While the pork belly is cooking, let’s make the tare (seasoning sauce):
Combine all the 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. Stir often so nothing sticks to the bottom. Remove from heat and let it cool.
When the pork belly is done, remove it from the broth and let it cool slightly before slicing into 1-inch pieces. If you’d like, brush with a bit of chili oil for color or sear again for texture—but I kept mine silky soft, just like the version I had in Taiwan.
Strain the broth into a large bowl or container using a fine mesh strainer. Discard the vegetables and aromatics. Don’t toss the bones and leftover meat—they make a great snack or side dish!
If you’re not making 10 bowls of ramen right now, store the broth, pork belly, and tare in the fridge. They’ll last up to 7 days. Or freeze the broth in an airtight container for up to 30 days.
Time to assemble your ramen!
Boil a fresh pot of water to blanch the bean sprouts and cook the noodles. Bring 1 portion (or more) of broth to a boil in another pot. Blanch the bean sprouts for 2 minutes, drain, and set aside. In the same boiling water, cook your ramen noodles according to the package instructions.
While the noodles cook, spoon 2 to 3 tablespoons of tare into your serving bowl and pour in the hot broth. Stir to combine.
Drain the noodles completely—extra water will dilute the broth. Gently place them into the bowl, swirl to coat with the broth, and arrange neatly in the center.
Top your bowl with bean sprouts, green onions, baby corn, pork belly chashu, a drizzle of black garlic oil, a sprinkle of Sichuan peppercorn powder, and sesame seeds.
Enjoy while piping hot—it’s a bowl full of comfort, spice, and soul.

Prep Time: 30 minutes
Cook Time: 4 hours 30 minutes