Peri-Peri Tonkotsu Spicy Jalapeno ramen will test your love of spicy!
Our Peri-Peri Tonkotsu Spicy Jalapeno ramen recipe is very high on the spicy scale with our own homemade blend of Peri Peri and quick stovetop Chashu. Add to this some jalapeño and savory toppings all in our authentic Tonkotsu broth with our fresh ramen – what a taste explosion- literally.
We use our Miso ramen kits to give this bowl a unique taste.
If you have not tried peri peri sauce, this is one you need to put on the list. Peri-Peri sauce is a traditional African sauce made from spicy African Bird’s Eye chili peppers at about 50k – 100k Scoville units. It’s perfect for any spicy food lover. For our recipe, we are using a more easily found Thai red chili (which has the same level of Scoville units at about 50k – 100k) – get the firemen ready!
This Peri Peri fiery ramen recipe makes 2 servings and takes only 35 minutes.
Ingredients
- 2 packs Miso Ramen BUY NOW>>
- 2 cups boiling water
Piri Piri Sauce
- 40 birds eye chilis (or Thai Red Chilis)
- ½ cup sunflower seeds oil
- ¼ cup rice wine vinegar
- 1 tablespoon fish sauce
Pork Belly
- 8 cups water
- 6 cloves garlic
- 2 inches of ginger, sliced
- 2 scallions, cut into 3 inch pieces
- 1 pound pork belly, sliced or uncured bacon
- 1 tablespoon oil
- 2 teaspoons soy sauce
Toppings
- Scallions, julienned
- Ramen egg RECIPE HERE>>
- Wood ear mushrooms, sliced
- Nori
- Pickled ginger
- Jalapenos, sliced
Directions
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- Peri Peri -go round!
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- Chashu pan fried – Yummy!
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- Looks like lava, and is as hot!
- In a food processor or blender add all of the ingredients for the Piri Piri sauce. Blend until
smooth and creamy. Set aside until ready to use. - In a large pot over high heat, add the water, ginger, scallions, garlic, and pork belly. Bring
to a boil. Reduce heat to medium and cook at a low boil for 20 minutes. Remove pork
belly from water. - In a pan over medium-high heat, add the oil and the pork belly slices. Drizzle the soy
sauce over the pork belly slices. After about 3 minutes flip the slices of pork belly and
continue to cook for another 3 minutes until golden and crispy. Remove from the pan and
set aside. - In a medium pot over high heat bring water to a boil. Add the Hakubaku fresh ramen
noodles to the boiling water. Cook the noodles for 1 ½ to 2 minutes. Drain the noodles. - In a serving bowl pour the Hakubaku Miso sauce packet. Pour 2 cups of hot water
over the sauce. Fold in the ramen noodles. - Add the scallions, pork belly slices, wood ear mushrooms, jalapeno slices, ramen egg, nori, and pickled ginger on top. Drizzle with the
piri piri sauce carefully. It is very spicy, add small amounts at a time to ensure your
ramen isn’t too spicy. - Enjoy!
