Ramen with glazed pork and soft-boiled egg

Ingredients for 4 portions

• ≈ 1.5 lWater
• 3 cubesChicken stock
• 4 tbspSoy sauce, for the broth
• 30 gGinger, sliced
• 3 clovesGarlic, crushed
• 4Eggs
• 400 gPork neck, in 1 cm slices
• 1 tbspRapeseed oil
• 2 tbspSoy sauce, for the glaze
• 1 tbspSugar
• 300 gEgg noodles, ramen noodles
• 2Pak choi, halved
• 1 tbspSesame oil
• 3Spring onions, thinly sliced
• 2Nori sheets, in strips
• 1 tbspSesame seeds

Method

1. Bring the water to the boil in a large saucepan. Crumble in the stock cubes and add the soy sauce, ginger and garlic.
2. Simmer the broth under a lid for 20 minutes to let the flavours develop.
3. Lower the eggs into boiling water and cook for 6½ minutes. Cool them in cold water and peel.
4. Fry the pork slices in the oil in a frying pan over a medium-high heat for 2–3 minutes a side. Add the soy sauce and sugar and turn the meat until glossy and sticky, about 1 minute. Leave to rest briefly, then slice thinly.
5. Cook the noodles in a separate pan according to the packet instructions, 3–4 minutes, adding the pak choi for the last minute. Drain.
6. Lift the ginger and garlic out of the broth and stir in the sesame oil. Add a little more soy sauce if needed.
7. Divide the noodles and pak choi between four deep bowls and ladle over the hot broth. Top with the pork, halved eggs, spring onion, nori and sesame seeds.

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