Roast Pork Ramen
|Pork fillet||300 Gram (1 Piece)|
|Chicken stock||750 Milliliter|
|Garlic||1 Clove (5 gm), bruised|
|Ginger root piece||1 Large, sliced|
|Red chili||2 , 1 split, 1 sliced|
|Pak choy||2 , quartered|
|Ramen noodles/Cook 125 gram thread egg noodles||250 Gram (Ready To Use Pack From Waitrose)|
|Sesame oil||1 Tablespoon|
|Hoisin sauce||3 Tablespoon|
|Chinese five spice||1 Teaspoon|
|Chili flakes||1 Pinch|
Heat the oven to 220C/fan 200C/gas 7.
To make the marinade mix 1 tsp sesame oil with the rest of the marinade, ingredients and roll the pork in it.
Leave for 10 minutes then roast for 25 minutes, basting halfway through.
Meanwhile put the stock, garlic, ginger and split chilli in a pan and simmer gently for 5 minutes then strain out all the bits.
Simmer the pak choy in the soup stock until tender.
Blanch the noodles, drain and divide between two bowls.
Add the pak choy and pour over the stock.
Slice the pork and divide between the bowls.
Finish with sliced chillies if you like.