Chilli Pork Hot Pot

Heat a large saucepan over a medium-high heat. Add the sesame seeds and toast, stirring, for 3 minutes, or until golden. Remove from the pan and set aside. Add 1/4 of the olive oil, the sesame oil and the pork mince and cook, breaking up with a wooden spoon, for 5 minutes, or until browned. Remove from the pan and set aside. Toasting sesame seeds before adding them as a garnish to the hot pot boosts flavour and adds extra crunch.

Add 1/4 of the olive oil and the brown onion to the same pan on medium-high heat and cook for 5 minutes, or until softened. Add the ginger, 1/4 of the garlic and the Chinese five spice. Cook for 1-2 minutes, or until fragrant. Add the crumbled chicken stock cube, boiling water and salt-reduced soy sauce. Simmer for about 3 minutes to allow the flavours to infuse.

Meanwhile, heat a small saucepan over a medium heat. Add the long red chilli, the remaining garlic and the remaining olive oil and cook for 4 minutes, or until the chilli and garlic are soft and fragrant.

Add the ramen noodles to the saucepan of boiling water and cook for 3 minutes or until soft. Drain and rinse under cold water. Add the drained noodles and the baby spinach leaves to the broth and season to taste with salt and pepper.