Luxe Pork Belly Ramen with Kimchi

• Remove the pork belly from its packaging and transfer the marinade to a small bowl.
• Slice the pork belly into pieces of no more than 1cm thickness.
• Heat a drizzle of sunflower oil in a frying pan over medium heat and fry the pork belly slices for 10 - 12 minutes until done.
• Add the marinade, mix well to combine and turn off the heat.

• Prepare the stock. Finely chop the scallions. Reserve a small part of the green parts for garnish.
• Heat a drizzle of sunflower oil in a pot or saucepan over medium-high heat and fry the scallions for 2 - 3 minutes.
• Deglaze with the white wine vinegar, then add the honey, black garlic marinade, East-Asian-style sauce, miso and stock.
• Bring to a quick boil and let simmer over medium heat. 
• Shortly before serving, add the Hello Umami and the noodles, and stir to loosen them. Season with soy sauce (see Tip).

Tip: Add sambal if you like it spicy.