Pork belly slow-simmered for hours in a spiced chicken broth, then glazed in sticky gochujang, soy and honey and served over ramen with miso, soft-boiled eggs and bamboo shoots.

Ingredients

For the broth

• 750 g pork belly, cut into 1-inch chunks
• 1 head garlic, ends trimmed
• 1 large knob ginger, sliced
• 6 green onion whites
• 1 tsp coriander seeds
• ½ tsp cumin seeds
• 3 star anise
• 3 cloves
• ½ tsp black peppercorns
• 2 Tbsp soy sauce
• 1 Tbsp mirin
• 1 tsp wholegrain mustard
• 1.5 L chicken stock, boiling
• 4 tsp miso paste (1 tsp per bowl)

For the glaze

• 1 Tbsp gochujang
• 4 Tbsp soy sauce
• 1 Tbsp honey
• 2 Tbsp mirin
• 1 tsp cornstarch
• 1 tsp sesame oil

For serving

• Ramen noodles, cooked
• Soy-marinated eggs
• Bamboo shoots
• Green onions, sliced
• Sesame seeds

Instructions

1. Put all the broth ingredients except the miso in a large pot, cover and simmer over low heat for 4–6 hours.
2. Strain, keeping the broth for the ramen, and set the pork aside.
3. Mix the glaze ingredients together.
4. Add the glaze and the pork to a pan over medium heat and toss for a few minutes, until sticky and caramelized.
5. Put 1 tsp of miso in each bowl, add the hot broth, noodles and pork, then top with the eggs, bamboo shoots, green onions and sesame seeds.

Notes & substitutions

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