Pork Belly Ramen Noodles

Put 2 liters of water and 1 teaspoon of salt in a large pot and bring to a boil. Add ramen noodles and cook for 5 minutes or cook to packet instructions. Once noodles are cooked, drain and set aside.

Get pork belly and trim off any thick or tough bits of fat if necessary. Put five spice, remaining 2 teaspoons of salt and pepper over the pork, then mix with your hands until meat is evenly coated in the seasoning.

Preheat a large frying pan on medium-high heat. Add vegetable oil then add pork (you may want to add the pork in 2 batches so you don’t overcrowd the pan). Fry for 3–4 minutes on each side until meat is cooked and develops a nice colour. Remove from pan and transfer to a bowl or container, then set aside.

Turn heat on the stove down to medium, then add sesame oil. Add carrots and snow peas. Cook in the pan for about half a minute then add garlic and ginger. Cook for another minute and then add soy sauce, honey and lemon juice. As you let the mixture bubble in the pan for a bit, mix a splash of water with cornflour/cornstarch until you get a white watery consistency, then add to the pan and stir through.

Add pork back into the pan, then turn the heat down nice and low.

Quickly rinse cooked ramen noodles under some water to prevent them from sticking together, then add to the pan and carefully combine all of the ingredients together. Add mint and turn heat off. Taste noodles to see if they need any more honey, soy sauce or lemon juice. Sprinkle sliced spring onion over the top as a garnish and serve.