THE SHOW-OFF KITCHEN TRICK

If you have 10 mins… use hard-boiled eggs.

The jammy yolks will infuse the broth with extra richness. Fill a medium pot with 1 inch of water and boil over a high heat. Lower in 4 chilled eggs. Put a lid on the pot and boil for exactly 6 mins. Then transfer the eggs to a bowl. Run them under cold water until they’re cool enough to peel.

If you have 15 mins… soften the veg.

Blanching the pak choi and bean sprouts will mellow their flavours

– in a good way. Bring a medium pot of salted water to the boil. Place a large bowl of ice water beside it. Add the pak choi and bean sprouts to the pot and cook until softened, 30 to 60 secs. Drain, put in the ice bath, then remove.

If you have the night… caramelise!

You can make the roast pork taste even better. After it cools to room temp, seal the pork in plastic wrap and refrigerate overnight. The next day, remove it from the wrap, cut into ⅛-inch slices and sizzle in a hot pan until browned on both sides, about 5 mins, before adding it to the broth.