Step 1 Boil an egg for 5 minutes until it is soft boiled, move it to cold water to stop it cooking, deshell it once ready to eat and slice lengthways.

Step 2 Pour the stock ingredients into a wok or deep pan and bring to a simmer. The longer you allow the stock to simmer, the more flavour it will have.

Step 3 Cook the ramen noodles as per the pack instructions and place into the stock. Add the pak choi for some extra greens in your ramen.

Step 4 Heat a frying pan with sesame oil on a medium heat. Add the ginger and chilli and cook for 1 minute, then add the slices of pork Belly confit (remove any bay leaves from the fat) with the crushed garlic.

Step 5 Cook until the pork belly starts to crisp and caramelise, infusing with the pan ingredients. It should take 2 minutes on each side.

Step 6 To serve pour the stock and noodles into a bowl, slice the pork belly to put on top, along with the beansprouts and egg and scatter with a few more slices of spring onions and roasted black sesame seeds.