This deeply flavoured Japanese stock made from chicken wings and pork bones is perfect for ramen. It gets its unmistakeable flavour from dried seaweed and flakes of dried fermented tuna.

which infects humans when they eat pork. Although bones of boars or pigs possibly raised by humans had been found when the institute conducted a survey at Fujiwarakyo in the year ending in March ...

For the pork shoulder and leg, remove the shoulder and leg from the fridge, wash off the myrtle and salt mix and confit in duck fat for 3 hours at 85°C/185°F. When cooked, remove the bones from ...