Poaching pork first in a fragrant soy and spice gives the pork sweet underlying flavours. Topping with Spicy Barbecue Sauce before baking ensures a coffee-coloured glazed finish when the pork is sliced and served. With the intensity of flavours on the pork, keep the noodles and vegetables simple for an appetizing meal.

Ingredients

• 1 kg belly of pork, skin removed
• 1 litre (4 cups) water
• ½ cup Sake or dry Sherry
• ½ cup sugar
• ¼ cup Japanese soy sauce
• ¼ cup shredded or finely chopped ginger
• 2 star anise
• ½ cup barbecue sauce (recipe follows)
• 270 gram packet dried ramen noodles
• 4 spring onions, trimmed and chopped
• 230 gram can bamboo shoots, finely sliced
• 3-4 cups baby spinach leaves
• 1 cup snow pea sprouts
• 1 litre (4 cups) chicken stock, hot

Method

Pork

1. Place the pork in a large shallow saucepan or lidded frying pan and add the stock, Sake or Sherry, sugar, soy sauce, ginger and star anise. Bring slowly to the boil, lower the heat, cover and poach gently for 80 minutes. Remove from the liquid. At this point the pork can be refrigerated for its second cooking later if wished.
2. Place the pork on a foil-lined baking tray and spread liberally with Barbecue Sauce.(Search recipes)
3. Fan bake at 200 degrees Celsius for 20 minutes (if warm), 35 minutes if taken from refrigerator, until hot, well browned and crispy on the outside. Cool for 10 minutes before slicing thinly to serve over the noodles.

Noodles

1. Cook the ramen noodles in plenty of boiling salted water for 4 minutes or until tender. Drain well.
2. Place the spring onions, bamboo shoots, spinach leaves and snow pea sprouts into the hot stock and simmer 2-3 minutes until very hot.
3. Serve the noodles in bowls, topped with stock and vegetables and slices of the pork. Serve soy sauce on the side if wished.