SPICY PORK RAMEN
This pork dish is warming and adventurous! Serves 4, Ready in 1 hour 15 minutes, plus chilling
3 level tbsp hoisin sauce
1tbsp rice wine vinegar
(or sherry vinegar)
1 heaped tsp Chinese five-spice powder
400g lean pork fillet (also known as tenderloin), all visible fat removed 8 spring onions
2 red chillies, deseeded and shredded
1.5 litres boiling chicken stock 4cm piece fresh root ginger, peeled and thinly sliced
1 garlic clove, halved
1 medium carrot, peeled and shredded
300g spiralised courgette
(or 2 large courgettes, shredded)
Mix the hoisin sauce, vinegar and five-spice powder in a sealable food bag. Add pork, seal bag and shake to coat meat well. Chill for 3 hrs. Preheat oven to 200°C/fan 180°C/gas 6. Empty pork and marinade into a small roasting tin and toss to coat again. Cover with foil and roast for 35-40 mins, basting occasionally.
Thinly slice the white ends of the spring onions and set aside. Shred the green ends and put in a bowl of ice-cold water with one-third of the chilli. 20 mins before the pork is done, put the white spring onions in a pan, add the stock, ginger, garlic and the rest of the chilli. Bring to boil, then reduce heat and simmer for 15 mins.
Meanwhile, boil the eggs to your liking in a pan (from 4 minutes for very soft-boiled to 10 minutes for very hard-boiled). Drain, cool under running water and set aside. Strain the stock, discarding all the bits in the sieve, and return to the pan. Add the carrot and cook for 2 mins, plus the courgette for the final 30 secs.
Season to taste and divide between shallow bowls. Rest the pork for a few minutes then thinly slice, and arrange the slices on top of each bowl. Shell and halve the eggs, and add half an egg to each bowl. Drain the spring onion greens and the chilli and pile on top to serve.