Char siu pork in miso ramen from Ramen by Heather Whinney

Ingredients

• 15 ml/1 tbsp white miso
• 2 garlic cloves, peeled and finely chopped
• 400 g/14 oz fresh ramen noodles
• 1.75 litres/3 pints/7½ cups pork stock
• 5 ml/1 tsp demerara/raw sugar
• 15 ml/1 tbsp mirin
• 15 ml/1 tbsp red miso
• 45 ml/3 tbsp dark soy sauce
• 3 garlic cloves, peeled and grated
• 20 ml/4 tsp salt
• 1.2 kg/2½ lb belly pork
• 15 ml/1 tbsp rice vinegar
• 15 ml/1 tbsp demerara/raw sugar
• 15 ml/1 tbsp clear honey
• 225 g/8 oz/1 cup beansprouts
• 2 clumps of enoki mushrooms, trimmed and separated
• 15 ml/1 tbsp sesame oil
• 60 ml/4 tbsp corn, warmed
• 5 ml/1 tsp black sesame seeds
• handful of fresh micro-coriander/cilantro leaves (or use regular sized herbs)