2 tbsp olive oil
2 lb rolled pork roast
1/4 tsp salt
1/4 tsp pepper
2 carrots peeled. One left whole, the other cut into matchsticks
1 onion cut in half (no need to remove the skin)
1 stick of celery broken in half
3 cloves garlic chopped in half (no need to peel), optional
1 thumb-sized piece of ginger roughly chopped (no need to peel)
2 litres chicken or vegetable stock (I use half water)
2 tbsp mirin
3 tbsp soy sauce
2 tbsp Gochujang Paste
1 red chili roughly sliced (remove the seeds if you don’t like it too hot), optional
4 large eggs
200 g fresh ramen noodles
1 leek sliced
100 g packed baby spinach leaves
1 tsp sesame seeds
1 tsp black sesame seeds
Small bunch spring onions scallions, chopped
1 tsp red chili flakes
Heat 1 tbsp of the oil in a large pan or stockpot (reduces splattering) until very hot. Season the pork with the salt and pepper and place in the pan with the hot oil. Sear on all sides.
Remove the pork, reduce the heat to medium and add in add onion, the whole carrot, celery, garlic and ginger. Fry for 5 mins until the onion starts to soften.
Add in the stock, mirin, soy sauce, gochujang, the red chili and the sealed pork. Bring to the boil, then place a lid on the pan and place in the oven for 4 hours at 300°. Check two or three times during cooking, and top up with a little boiling water if needed. You’ll need at least 1 litre of liquid left by the time the pork finishes cooking.
Alternate slow cooker method: After searing the pork and frying the vegetables, place the broth ingredients in a large slow cooker instead of using the oven. Cook on high for about 4 hours, or on low for about 6 hours. The pork will be tender and there should still be about two quarts of delicious liquid.
Take the pan out of the oven and place the pork on a chopping board. Remove and discard the layer of fat. Slice the pork, or shred it using two forks. (I like it sliced.)
Place a sieve over a large bowl and strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pan with the shredded pork. Leave on a low heat to keep warm.
Place the eggs in a small pan. Just cover with cold water. Bring to the boil, then simmer for 6 minutes. Remove from the heat and place in a bowl of cold water to stop the cooking process.
Place the noodles in a pan of boiling water and boil for 3 minutes. Drain, run under cold water (to stop them sticking) and put to one side.
Heat the remaining oil in a frying pan and heat. Add the leek, season with a pinch of salt and pepper then fry for 5 minutes, stirring a couple of times. Remove from the pan, add the spinach to the hot pan and allow to wilt for 1 minute.
Divide the noodles between four bowls. Top with the hot broth, sliced or shredded pork, leek, spinach and carrot matchsticks. Carefully peel the eggs and slice in half. Place two halves in each bowl. Garnish the soup with spring onions, then sprinkle with the white and black sesame seeds and the chili flakes before serving.