Weeknight-friendly Pork Ramen with the sesame and scallion we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the sesame and scallion elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the black vinegar and the rest of the sesame and scallion flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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