Coconut Chili Ramen with Crispy Pork

Finely chop the ginger, garlic, and lemongrass. Divide the mixture into two equal piles.

To make the broth, heat 1 tbsp of oil in a pot over medium heat. Add one pile of the chopped aromatics and sauté until fragrant.

Stir in the peanut butter and red curry paste until combined.

Pour in the coconut milk and stock. Bring to a simmer, stirring occasionally.

Season the broth with rice wine vinegar, the juice of half a lime, and chili oil to your preferred spice level. Keep warm.

While the broth simmers, cook the pork. Heat the remaining 1 tbsp of oil in a separate pan over high heat. Add the ground pork in small pieces, allowing it to get extra crispy without steaming.

Once the pork is crispy, add the second pile of aromatics and cook for another minute until fragrant.

Add the hoisin sauce, black bean sauce, and soy sauce to the pork. Stir well to coat everything.

Cook the ramen noodles according to package instructions.

To assemble, place the cooked noodles in a bowl and ladle the hot coconut chili broth over them.

Top with the crispy pork, diced cucumber, a soft-boiled egg, sliced scallions, sesame seeds, and a lime wedge for squeezing. Drizzle with more chili oil if desired.