Warm up in winter with this tasty spicy pork ramen. It’s delicious, healthy, and a major food trend right now!

SERVES 4 // COOKING TIME 5 hours 30 min

INGREDIENTS
For the pork belly
1.6 kg bone-in pork belly 1.6 kg
For the broth
Pork bones (from the roasted belly)
2 L chicken stock
2 carrots, roughly chopped
Handful spring onions, roughly chopped
4 cm piece fresh ginger, sliced
4 garlic cloves
½ cup soy sauce
2–3 tbsp ponzu, to taste
2 tbsp miso
2 tbsp fish sauce
To serve
200 g rice noodles, cooked
4 boiled eggs, cooked to preference
2 carrots, julienned
Handful spring onions, sliced
Sesame seeds

METHOD
For the pork belly
1. Preheat oven to 160°C.
2. Rub the pork belly with salt and pepper, then roast for 1½–2 hours, until cooked through. Remove from the oven and leave to cool.
3. Carefully pull the meat from the bones. Refrigerate while you prepare the broth.
For the broth
1. Place roasted pork bones in a large pot and add all the remaining broth ingredients. Bring the broth to a boil, then reduce the heat and allow to simmer for 2–3 hours, until golden brown and aromatic. strain, then set aside.
2. Slice the pork belly. Add it to the broth to warm for 5 minutes.
3. To serve, ladle broth into 4 bowls, add the noodles, and top with boiled egg, carrots, spring onions, sesame seeds and a slice of pork belly.