- 600g diced pork leg
- A thumb of fresh ginger, peeled and cut into small julienne strips
- 1 garlic clove, finely chopped
- 1-2 tbsp soy sauce
- 1 tbsp honey
- Freshly ground pepper
- A gloss of olive oil
- 1 ltr chicken or veg stock
- A bunch of spring onions
- 1 carrot
- 250g brown rice noodles
- A handful of fresh parsley or coriander
- 1 red chilli, thinly sliced (more or less, to taste)
15 mins (prep) | 15 mins (cooking)
1. Place the pork pieces between 2 sheets of baking paper. Fold the sides to make a parcel and bash it with a rolling pin to tenderise and flatten the pork.
2. Mix the pork with half the ginger, all the garlic, soy sauce, honey and a crack of black pepper.
3. Warm a frying pan on a high heat. When hot, add the pork in a single layer, cooking in batches if needed, till golden on both sides. Pour in the marinade (little by little if cooking in batches). Let it reduce and coat the meat in a sticky glaze.
4. Meanwhile, boil water for the noodles. Thinly slice the spring onions and peel and thinly slice or julienne the carrot.
5. When the pork is cooked, spoon it out into a dish. Pour the stock into the pan and let it bubble, scraping the bottom to loosen all the gingery flavour.
6. Add the noodles to the boiling water and cook for 4 mins till tender. Drain and rinse the noodles under cold water.
7. Add the noodles and veg to the pan of stock and warm through. Add the pork, then ladle everything into warm bowls. Top the ramen with fresh herbs, chilli slices and an extra splash of soy sauce, if you like.