For the Pork Belly

– Pork belly cut into 3 cm strips 

– 1tbsp Honey 

– 1tbsp Rice wine vinegar 

– 150ml Dark Soy Sauce 

– Salt & Paper (to taste)

– 1 Clove of garlic Minced for sauce 

– 1 Clover garlic chopped for stock

– Thumb sized piece of Ginger 

– Vegetable stock 

For the Ramen 

– Pack of straight to WOK Ramen noodles

– 1 Cup of Beansprouts

– Bok Choi 

– 2/3 Spring onions 

– Mangetout 

– Baby Sweetcorn

– 3/4 Radishes – Thinly sliced 

For The rice 

– Sushi Rice

– 2 Tablespoons of Dark Soy Sauce

Make up the stock as per the instructions and pour into a pan, add the garlic and ginger.

Bring to the boil and then place in the pork belly ( cut the pieces smaller if you need to )

Ensure all of the pork belly is submerged, place one the lid .

turn the heat down to simmer and then leave for 2 hours.

After 2 hours remove the pork belly from the stock and place to one side to cool a bit until can be handled.

Once cooled into bitesize chunks 

Meanwhile in a saucepan add the soy , rice wine, garlic, sugar and honey and stir until the sugar has dissolved, keep stirring so the sauce does not stick to the pan.

Once fully dissolved add the pork belly into a frying or griddle pan fry off a little of the excess liquid and then add the sauce – Tip please make sure you cover your clothing and are very careful as the hot sauce can spit a little if too much excess liquid is present.

Cook until the pork belly is fully coated and sticky serve immediately as the sauce will start to go hard very quickly once cooled

Using the leftover stock, allow to cool for a bit and skim off some of the fat.

Put the stock back on to the heat and add the vegetables.

After 5 mins add the noodles then season to taste. 

This one is pretty simple, take half a pack of sushi rice and cook as per the instructions

Once cooked allow to cool a little the ball up s tightly as you can

Cover with they soy sauce 

Simple!