Slurpy Chili-Garlic Ramen Broth Recipe Anyone Can Make!

Check out Heray Spice’s saffron, who is so kindly sponsoring today’s video: https://herayspice.com/

This is one of those ramen bowls I make when I want something brothy and comforting but still a little bold. Clear, aromatic, lightly spicy, and heavy on the garlic. It’s the kind of soup you put on the stove and then forget about for a while, letting the pot quietly do its thing while you clean, journal, or just exist around your home. The pork belly slowly turns tender, the broth stays clean but punchy, and everything comes together without much effort. If you’re craving something cozy but fresh, this one really hits. Cook along with me and tell me where you’re watching from, I love seeing how far these bowls travel (:

Ingredients (2 bowls):
• 250-300 g pork belly
• Salt
• Black pepper

Broth base:
• 1 tbsp olive oil
• 5-6 garlic cloves, thinly sliced
• ½-1 tsp chili flakes or Halaby (Aleppo-style) pepper
• 1 small onion, quartered
• 1.2 L beef broth (200 ml beef stock + 1 L water, or water + stock cube)

Seasoning:
• 1½ tbsp fish sauce
• 1 tsp soy sauce
• ½ tsp white pepper
• ½ tsp sugar

Noodles & add-ins:
• Ramen noodles
• Enoki mushrooms (½ bunch)
• Bok choy (2 leaves)
• 2 Soft-boiled eggs (optional but great)

To finish:
• 1 Spring onion greens, sliced
• Black and white sesame seeds
• Chili oil
• Lime juice (optional but great)

Directions:
1. Cut pork belly into thick slices. Pat dry and season with salt and black pepper.
2. Place pork belly in a pot over medium heat. Let the fat render slowly until lightly golden. Remove pork and set aside, keeping the fat in the pot.
3. Lower heat. Add olive oil if needed, then gently cook sliced garlic and chili flakes in the fat until fragrant. Do not brown.
4. Add broth and bring to a boil, then reduce to a bare simmer. Add quartered onion and return pork belly to the pot.
5. Simmer partially covered for 90 minutes, stirring every 20-25 minutes, until pork is tender.
6. Add fish sauce, soy sauce, white pepper, and sugar. Taste and adjust. Savory, clean, and lightly spicy is the goal.
7. Add enoki mushrooms and simmer 4 more minutes. Blanch bok choy in the last minute, then remove the pot from heat to avoid overcooking.
8. Cook ramen noodles separately. Soft-boil eggs for 6 minutes if using.
9. Slice pork belly into bite-sized pieces.
10. Assemble bowls with noodles, broth, pork belly, mushrooms, greens, and eggs.
11. Finish with sesame seeds, scallions, chili oil, and a splash of lime if you like.

Timestamps:
0:00 Prepping ingredients
1:08 Making sauce
1:25 Browning pork belly
1:36 Building the broth
2:39 Cooking eggs & noodles
3:04 Plating & serving