Char Siu Pork Ramen

1. Place the eggs in a pan of water, bring to a boil and cook for 1 minute. Drain, then let the eggs cool before peeling and halving. 
2. In a large deep set pan, heat some oil and fry off the pork, giving it a good sprinkling of Char Siu seasoning on each side. Cook until nicely caramelised, transfer to a plate and set aside. 
3. In the same pan, add the minced ginger and garlic and stir fry for a couple of minutes.
4. Add a heaped tbsp of Char Siu seasoning and stir fry for a few seconds before adding the broth, soy sauce and 2 cups of water. Bring to a boil, then reduce the heat and simmer until the broth is slightly reduced - adding more Char Siu seasoning or soy to taste. 
5. Add the ramen noodles to the broth and cook for 5 minutes until cooked through.
6. Tip in the pork with all the cooking juices, then serve the soupy noodles in large bowls with the pork, halved eggs, spring onions, radish and sesame seeds to garnish.

*TIP: Put the pork in the freezer for a couple of hours before slicing - it helps the knife to go through easily, creating really thin slices of pork.