Pork Ramenless

1 tsp sesame oil 80ml soya sauce 2 garlic cloves, thinly sliced 500g pork steaks 2 tsp coconut oil 2 tsp finely grated ginger 1 tsp Chinese five-spice 1 red chilli, finely sliced 1½ litres basic pork broth (recipe alongside) 250ml water 200g button mushrooms, quartered 150g mange tout, halved 2 medium-boiled eggs, cut lengthways 200g bean sprouts 50g toasted sesame seeds

1.1 For the pork marinade, combine the sesame oil, half of the soya sauce and half of the garlic in a mixing bowl.

2.Add the pork steaks, mix them together and leave them to marinate for 20 minutes.

3.Heat the coconut oil in a large saucepan over medium heat and add the ginger, five-spice, chilli and remaining garlic; cook for 2 minutes until they become aromatic.

4.Now add the pork broth, water and remaining soya sauce, and bring it to the boil.

5.Once it begins to boil, reduce the heat and leave

to simmer for 15 minutes. 6.Meanwhile, get a griddle pan very hot and grill the pork steaks for 3 minutes on each side. Leave them to rest before cutting them into strips.

7.Back to the broth. Assuming 15 minutes have passed, add the mushrooms and mange tout, and cook until tender.

8.To serve, divide the bean sprouts among serving bowls. Place the sliced pork and egg on top of the sprouts, fill each bowl with the broth. Finish off with a sprinkling of sesame seeds.

Ramen is a traditional Japanese dish that typically uses Chinese-style wheat noodles, but this recipe lacks the key ingredient – hence the name.