Sometimes the British weather doesn’t play the game! It’s mid-June and it is raining outside. I wasn’t in the mood to properly slow-cook something, but still wanted the warming hug of a stew. This recipe gives both speed and comfort.

The broth that you get from this basic recipe isn’t going to give the depth of an 18-hour tonkatsu ramen bowl, but it will get you closer in a fraction of the time. How you use the broth is up to you, serve as is over some ramen noodles, thicken to coat the meat, or reserve and use as a stock base.

Here I thickened with a little cornflour, stir-fried some cabbage, and served with a generous topping of Sriracha and spring onions.

Step 1 - Prepare your meat

• Remove any skin from the pork shoulder and cut into 2cm cubes

• Season heavily with salt and pepper

• Heat the coconut oil in a heavy bottom pan

• Brown the pork on all sides to get some flavour into the meat

• Whilst it is browning slice the ginger into thick pieces, no need to peel

Step 2 - Stew!

• Once browned all over pour in the water

• Add the ginger slices, soy sauce, crushed garlic, star anise and peppercorns

• Bring to the boil, and lower to a simmer

• Clamp a lid on and gently stew for 45 mins to an hour

Once the meat is tender taste the broth and season. Remove the aromatics, their job is done. Thicken the broth, tip over some noodles, grab a spoon and slurp!

 Ingredients - Chinese pork stew

• 1kg pork shoulder

• Salt & pepper

• 3 tbsp coconut oil

• 450ml water

• 3 tbsp tamari soy sauce

• 1 large piece of fresh ginger

• 2 star anise

• 0.5 tsp Szechuan peppercorns, lightly crushed

• 2 cloves garlic, crushed