SLOW-COOKER MELTING PORK RAMEN

SERVES 4. PREP 10 MINS. COOK 6 HRS 20 MINS

INGREDIENTS

• 1 tbsp peanut oil

• 1kg Coles Pork Belly Roast Boneless

• 1 garlic bulb, halved horizontally

• 1.25L (5 cups) chicken stock

• 5cm-piece fresh ginger, thickly sliced

• 1 green shallot, halved, plus extra, sliced diagonally, to serve

• 2 tbsp mirin

• 2 tbsp light soy sauce

• 1 tsp sambal oelek

• 200g dried ramen noodles

• 3 cups baby spinach

• 4 eggs, soft boiled, halved crossways

• Sliced fresh red chilli, to serve (optional)

METHOD

1 Heat oil in a large frying pan. Add d the pork, rind-side down, and cook for or 10 minutes or until golden. Turn over r and cook for a further 5 minutes, adding the garlic, cut-side down, in the last 2 minutes of cooking. Transfer the pork and garlic to a slow cooker. Add the stock, ginger and shallot. Cover and cook on high for 5-6 hours or until il the pork is very tender. 2 Use tongs to transfer the pork to o a plate. Set aside to cool slightly.

Remove and discard the rind and fat. Use forks to coarsely shred the pork and nd transfer to a baking tray.

3 Stir the th mirin, soy sauce and sambal oelek into i the slow cooker. Season with more mor soy sauce, mirin and sambal oelek, oe if desired.

4 Cook the noodles in a large saucepan s of boiling water for 5 minutes or until just tender. Drain and divide among serving bowls.

5 Meanwhile, preheat a grill on high. h Place the pork under the grill for fo 3 minutes or until browned.

6 Divide D the pork and spinach among amo the bowls. Pour in the broth. Serve topped t with egg halves, extra shallot and a chilli, if using.