Sinigang Ramen with Seared Pork Belly

Method

1. Bring plenty of water to the boil in a 16 cm pot over medium-high heat. Lower the eggs straight from the fridge in with a ladle and cook for exactly 6 min 30 sec. Move them straight into iced water, cool, then peel: you will have soft, jammy yolks.

   Add in this stepEggs 2

   medium-high heat

2. Heat the oil in a 20 cm pot over medium-high heat, lay in the pork belly and brown it on both sides for 5 min. Add the sliced garlic and ginger and stir for about 30 seconds, until fragrant. That rendered fat gives the broth its richness.

   Add in this stepPork belly, sliced 5 mm thick 300 gCooking oil 1 tspGarlic cloves 3Fresh ginger 10 g

   medium-high heat

3. Pour in the chicken stock and scrape up the browned bits from the bottom with a wooden spoon. Add the radish (sliced 3 mm thick), tamarind paste and fish sauce and simmer over medium-low heat for 20 min, until the radish turns translucent and the pork is tender.

   Add in this stepChicken stock 850 mlWhite radish or daikon 100 gTamarind paste 2 tbspFish sauce 1½ tbsp

   medium-low heat

4. Add the halved cherry tomatoes and the bok choy, halved lengthways, and cook over medium heat for 3 min more, just until the bok choy stems soften slightly.

   Add in this stepCherry tomatoes 8Baby bok choy 2

   medium heat

5. Turn off the heat. Dissolve the miso in a ladle of broth and stir it back into the pot. Do not boil the broth again after adding miso, or its aroma fades. Taste: both the sourness and the saltiness should come through clearly.

   Add in this stepWhite miso 2 tsp

6. In a separate 22 cm pot, bring plenty of water to the boil over high heat. Shake the noodles loose, drop them in and cook for 1 min 30 sec, separating them with chopsticks. Drain and shake off the water hard: leftover water dilutes the broth.

   Add in this stepFresh ramen noodles 240 g

   high heat

7. Put the noodles in warmed bowls, ladle over the hot broth and arrange the pork, bok choy and tomatoes on top. Finish with the halved eggs, sliced green chilli and spring onions and serve at once.

   Add in this stepLong green chilli 1Spring onions 1