Serves 2 in 60 mins

2 spring onions

2 tbsp white miso paste

1 toasted sesame seed sachet (5g)

1/2 tsp dried chilli flakes

2 wholewheat noodle nests

15g fresh root ginger

300g pork belly

1 tsp five-spice mix

1 carrot

2 eggs

1 soy sauce sachet (8ml)

2 garlic cloves

Preheat the oven to 180°C/ 160°C (turbo)/ 400°F

Boil a kettle

Score the fatty side of the pork belly in a criss-cross pattern deep enough to reach the meat below

Combine the five-spice, 1 tsp salt and 1 tbsp vegetable oil in a small bowl

Rub the five-spice mix deep into the criss-cross pattern

Heat a large, wide-based pan (preferably non-stick) over a medium heat

Once very hot, add the pork belly, fat-side down and brown, 3-5 min, then flip and cook for 2 min

Transfer the pork belly, fat-side up, to a deep baking tray (lay it on tin foil to avoid mess!)

Add 300ml boiled water to the tray

Put it in the oven for 35-45 min (rareish to med-well), or until it's crisp on the outside and cooked to taste.

Gently add the eggs to a large pot of boiled water over a high heat

Meanwhile, fill a bowl of cold water with ice

Once boiling, boil for exactly 7 min, for perfect, mid-boiled eggs

Once eggs are done, place in ice water and set them aside until step 7, saving the empty pot for later

While the eggs are cooling, peel and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Trim, then finely slice the spring onions

Top, tail and peel the carrot then continue to peel lengths until you end up with a pile of carrot 'ribbons'

Re-boil a kettle

Once the pork belly is cooked, transfer to a chopping board and leave to rest for 5-10 min

Return the reserved pot to a medium heat with 1 tbsp vegetable oil

Once hot, add the garlic and ginger and cook for 1 min

Add the miso paste, soy sauce, chilli flakes, 1 tsp sugar and 600ml boiled water – this is your broth

Add juices from baking tray to the broth, then add the noodles and cook for 5-7 min or until tender

While the noodles are cooking, peel and cut the cooled eggs in half

Once rested, slice the pork belly as thinly as you can using a sharp knife

Divide the carrot ribbons, wholewheat noodles and broth between deep bowls

Top with the sliced pork belly, spring onion, eggs and garnish with the sesame seeds