Crispy Pork & Corn Birria-Inspired Ramen

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your pork mince (remove the paper if required!) and cook for 3-4 min or until beginning to brown, breaking it up into very small pieces with a wooden spoon as you go

While the pork is cooking, trim, then slice your spring onion[s]

Grate your cheddar cheese finely

Drain your sweetcorn

Once the pork is beginning to brown, add half your ground smoked paprika (you'll use the rest later!) with 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt to the pan

Cook for 4-5 min further or until cooked through (no pink meat!) and crispy – this is your crispy pork

Meanwhile, heat a large, wide-based pot with a drizzle of vegetable oil over a medium heat

Add your tomato paste with your ground coriander and remaining ground smoked paprika and cook for 1 min or until fragrant

Once fragrant, add your chipotle paste (can't handle the heat? Go easy!), roasted garlic paste and beef stock mix and give everything a good mix up

Add 700ml [1.1L] [1.3L] boiled water with your fine egg noodles and drained sweetcorn

Bring to the boil over a high heat and cook for 1-2 min or until the noodles are tender – this is your corn birria-inspired ramen