Japanese-style pork noodle soup

Ingredients

800g Coles Australian Pork Belly Roast Boneless
1 tbs finely grated ginger
4 garlic cloves, crushed
1/2 cup (125ml) soy sauce
1 tbs miso paste
1 tbs curry powder
1 tbs brown sugar
1/3 cup (80ml) mirin seasoning
4 Coles Australian Free Range Eggs, unpeeled, shells washed and dried
2 tsp cornflour
400g pkt Coles Asia Udon Noodles
1 bunch baby pak choy, halved lengthways, blanched
1 tbs Table of Plenty Asian Black Sesame Dukkah Salad Sprinkles

Method

1. Place the pork, ginger, garlic, soy sauce, miso paste, curry powder, sugar, mirin and 4 cups (1L) water in a slow cooker. Cover and cook for 3 1/2 hours on high (or 6 hours on low).
2. Add the eggs and cook for a further 20 mins or until the pork is tender. Carefully transfer the pork and eggs to separate plates. Combine the cornflour with 1 tbs water in a small bowl. Add to the slow cooker and stir to combine. Cook for 5 mins or until soup thickens slightly. Add the noodles and cook for 5 mins or until tender.
3. Thinly slice the pork. Peel and halve the eggs. Divide the soup and noodles among serving bowls. Top with pork, egg and pak choy. Sprinkle with dukkah.