Crispy Pork Belly & Noodle Ramen

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a kettle

Score the fatty side of your pork belly in a criss-cross pattern by drawing a sharp knife through the skin, deep enough to reach the meat below

Combine your five-spice, 1/2 tsp [3/4 tsp] [1 tsp] salt and 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil in a small bowl – this is your five-spice mix

Rub the five-spice mix deep into the criss-cross pattern

Heat a large, wide-based pan (preferably non-stick) over a medium heat

Once very hot, add the pork belly, fat-side down and cook for 3-4 min or until nicely coloured, then flip and cook for 2 min on the other side

Transfer the browned pork belly, fat-side up, to a deep baking tray (lay it on tin foil to avoid mess!)

Add 300ml [450ml] [600ml] boiled water to the tray

Put it in the oven for 40-45 min, or until it's crisp on the outside and cooked through (no pink meat!)

Gently add your egg[s] to a large pot of boiled water over a high heat

Once boiling, boil for exactly 7 min, for perfect, mid-boiled eggs

Meanwhile, fill a bowl of cold water with ice (Gousto's ice packs are perfect!)

Once the egg[s] are done, drain and add them to your ice water and set aside until step 7 (save the pot for later!)

While the egg[s] are cooling, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Trim, then finely slice your spring onion[s]

Top, tail and peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Re-boil a kettle

Once the pork belly is cooked, transfer to a chopping board and leave to rest for 5-10 min

Return the reserved pot to a medium heat with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil

Once hot, add your garlic and ginger and cook for 1 min

Add your miso, soy sauce, chilli flakes (can't handle the heat? Go easy!), 1 tsp [1 1/2 tsp] [2 tsp] sugar and 600ml [900ml] [1.2L] boiled water – this is your broth

Add any resting juices from the baking tray to the broth, then add your wholewheat noodles and cook for 5-7 min or until tender

While the noodles are cooking, peel and cut the cooled egg[s] in half

Once rested, slice the pork belly as thinly as you can using a sharp knife