PORK BELLY RAMEN (NOODLE SOUP)

Serves 4

1.5kg (3lb 5oz) pork belly

Salt and freshly ground black pepper 2 large carrots, roughly chopped 1 stick of celery, roughly chopped 4 garlic cloves, peeled and chopped 2 thumbnail-sized pieces of ginger, unpeeled and sliced

400g (14oz) spring onions, roughly chopped, plus extra to garnish 8 shiitake mushrooms, chopped 750ml (1¼pt) chicken stock

500ml (18fl oz) dashi (a Japanese stock, available from supermarkets) 1-2tbsp soy sauce

1-2tbsp fish sauce

200g (7oz) ramen noodles (Japanese noodles, available from supermarkets)

200g (7oz) mangetout

To serve

4 eggs (optional)

A handful of bean sprouts

1 red chilli, chopped (include the seeds if you like it hot) Preheat the oven to 180°C/fan 160°C/ gas 4. Lay the pork belly on a roasting tray, season and roast for 1½ hours. Remove from the oven and leave to cool slightly, then use a sharp knife to remove the excess fat and bones to a large pan. Place the meat on a plate.

Add the carrots to the pan with the celery, garlic, ginger, spring onions and mushrooms. Pour the chicken stock and dashi over, then bring to the boil and simmer for 1 hour until you have a tasty stock. Strain this and return it to the pan, discarding the bones. Add the soy sauce and fish sauce to taste.

Slice enough of the reserved meat for 4 portions – any extra can be used in sandwiches or frozen (see tip at bottom of page). Add the noodles to the stock and add the mangetout and chopped meat, then cook for a few minutes according to the noodle packet instructions.

Meanwhile boil the eggs (if using), cool slightly then peel and quarter. Divide the noodles, vegetables and meat between 4 bowls, then ladle the stock over. Sprinkle the bean sprouts, chilli and extra spring onions over. Serve with the eggs on top.