This is a rich and tangy broth from Sapporo, the capital of Hokkaido, which is Japan’s most northerly island. Raw grated garlic and chilli oil are added to warm the body, while the light chicken broth nourishes the soul.
First, prepare the toppings. Cut the pork belly into 5mm/¼in slices. Peel and halve the carrot lengthways, then cut it into 3mm/⅛in thick, 5cm/2in long slices. Boil the carrot, mangetouts and corn for 3 minutes in a pan of water. Drain, rinse under cold water and set aside.
Heat the sesame oil in a large pan or wok and fry the pork slices and chilli. When the c