Asian Broth with Pork and Noodles

For the broth:

• 5cm whole ginger, peeled
• 2 cloves of garlic, crushed
• 10ml dried chilli flakes
• 1-2 whole chillies
• 3 spring onions, chopped
• 1.5l water
• Salt and pepper, to taste
• Parsley to garnish

For the pork:

• Oil for shallow frying
• 500g pork loin chops
• 10ml Chinese 5 spice
• Dash of sesame oil
• Salt and pepper, to taste

For the noodles:

• 400g ramen noodles, cooked according to packet instructions (*Substitute for 2-minute noodles if you like)

To assemble:

Pour the broth into your serving bowls and top with cooked ramen noodles and pork. Garnish with parsley.

For the broth:

• Combine all ingredients in a pot and simmer for about 20-30 minutes on a low heat.
• *Optional – add the bones from the pork to make a bone broth, and get the collagen.

For the pork:

• Cut the bones out of the pork loin chops and cut the pork into 2-3cm blocks.
• Heat a large pan over medium heat, season the pork with Chinese 5 spice, salt, and pepper, and fry until golden brown and cooked.
• Once cooked, remove from the heat and drizzle with a dash of sesame oil.

To assemble:

• Pour the broth into your serving bowls and top with cooked ramen noodles and pork. Garnish with parsley.