TREAT your taste buds to a tour!

PORK RAMEN

SERVES 4 PREP + COOKING TIME 3 HOURS 35 MINUTES

STOCK

• 1kg pork trotters
• 1 thick smoked pork rasher or kassler chop
• ½ bunch spring onions

BROTH

• ¼ cup light soya sauce
• ¼ cup mirin (Japanese rice wine)
• ¼ cup sake (Japanese rice wine)
• 2 tbsp caster sugar
• 4 shiitake mushrooms, sliced

PORK

• 600g pork loin (no skin)
• vegetable oil
• salt and pepper
• togarashi spice blend (see ‘Tips’)

TO SERVE

• 250g ramen noodles
• small bunch spring onions, shredded
• 4 soft-boiled eggs, halved
• 1 sheet nori, quartered
• sesame seeds, toasted
• togarashi spice blend

1. To make the stock, place the trotters, pork rasher or chop, and the white bits from the spring onions in a saucepan. Cover with water and simmer for 3 hours. Strain, then drain off the excess fat and pour 2 litres of the stock into a clean saucepan.

2. To make the broth, add soya sauce, mirin, sake, sugar and mushrooms to the strained stock. Finely slice the remaining green bits of spring onion and add them too. Bring to a simmer and keep warm.

3. Preheat the oven to 180°C.

Rub the pork loin all over with oil, salt, pepper and togarashi. Place in an