Crispy Pork Ramen with Crispy Chilli Oil

1. Heat olive oil in a pressure cooker or large saucepan over medium heat. Add the onion and garlic and cook for 2 minutes. Add the remaining broth ingredients, seal the lid, and cook on high pressure for 50 minutes (or cover and cook on low heat for 3-4 hours if using a stovetop).

2. While the pork is cooking, heat 1 tablespoon of the oil part of UmamiPapi's Crispy Chilli Oil over medium heat and sauté the carrots for 2 minutes, or until slightly softened but still crispy. Remove and set aside. Next, sauté the leeks for 3-4 minutes, or until softened. Remove and set aside. Next, sauté the spinach until just wilted. Remove and set aside, then season all vegetables with a pinch of salt and pepper.

3. Once the pork is cooked, use a slotted spoon to transfer it to a clean plate and set it aside. Remove and discard the vegetables from the broth. Shred the pork using two forks. Heat 1 tablespoon of UmamiPapi's Crispy Chilli Oil in a frying pan over high heat. Add half the shredded pork and cook for 2-3 minutes, or until crispy. Repeat with the remaining pork. Avoid overcrowding the pan to achieve the best crispiness.

4. Fill a saucepan with water and cook the noodles according to package directions. Use tongs to remove from the pan, set aside. In the same saucepan, add the eggs and boil for 6 minutes. Remove and rinse under cold water, then place in an ice bath to cool. Peel and halve the eggs just before serving.

5. To assemble, place the cooked noodles into serving bowls and ladle the broth over them. Top with sautéed carrots, leeks, spinach, corn, crispy pork, half an egg, spring onions, sesame seeds, and a drizzle of UmamiPapi's Crispy Chilli Oil.