Spicy Pork Ramen (real ramen)

2  tablespoons		olive oil
12  ounces		rolled pork shoulder
1  teaspoon		salt
1  teaspoon		pepper
2		carrots, peeled. One left whole, the other cut into matchsticks
1-1/2  cups		onion, cut in half (no need to remove the skin)
1		of celery, broken in half
3		cloves garlic,s chopped in half (no need to peel)
1  tablespoon		thumb-sized piece of ginger, roughly chopped (no need to peel)
2  liters		litres (3½ pints) chicken or vegetable stock
2  tablespoons		mirin
3  tablespoons		soy sauce
2  tablespoons		Gochujang Korean sauce (this can be found on the speciality aisle of larger supermarkets)
1		red chilli, roughly sliced (remove the seeds if you don't like it too hot)
7  ounces		dried ramen noodles
1		leek, sliced
3  cups		baby spinach leaves
2  teaspoons		black sesame seeds
8		Small bunch spring onions (scallions), chopped
1  teaspoon		red chilli flakes

Tip: For nutritional information on all the ingredients in Spicy Pork Ramen (real ramen) just click on each ingredient name. Then adjust the serving size for any Spicy Pork Ramen (real ramen) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat the oven to 150c/300f. Place a large casserole pan in the hob, add 1 tbsp of the oil and heat until very hot. Season the pork with the salt and pepper and place in the pan with the hot oil. Seal on all sides.
Remove the pork, turn down the heat to medium and add in add onion, the whole carrot, celery, garlic and ginger. Fry for 5 mins until the onion starts to soften, then add in the stock, mirin, soy sauce, gochujang, the red chilli and the sealed pork. Bring to the boil, then place a lid on the pan and place in the oven for 4 hours. Check two or three times during cooking, and top up with a little boiling water if needed. You’ll need at least 1 litre of liquid left by the time the pork finishes cooking.
Take the pan out of the oven and place the pork on a chopping board. Remove and discard the layer of fat. Shred the pork using two forks.
Place a sieve over a large bowl and strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pan with the shredded pork. Leave on a low heat to keep warm.
Place the eggs in a small pan. Just cover with cold water. Bring to the boil, then simmer for 6 minutes. Remove from the heat and place in a bowl of cold water to stop the cooking process.
Place the noodles in a pan of boiling water and boil for 5 minutes. Drain, run under cold water (to stop them sticking) and put to one side.
Heat the remaining oil in a frying pan and heat. Add the leek, season with a pinch of salt and pepper then fry for 5 minutes, stirring a couple of times. Remove from the pan, add the spinach to the hot pan and allow to wilt for 1 minute.
Divide the noodles between four bowls. Top with the hot broth, shredded pork, leek, spinach and carrot matchsticks. Garnish the soup with spring onions, then sprinkle with the white and black sesame seeds and the chilli flakes before serving.