Pasta: Bring a large pot of salted water to a boil and cook 200g rigatoni as per packet instructions. Reserve ½ cup pasta water before draining.

Pork belly: Slice 300g pork belly into thin strips. Heat a large pan to high heat and cook the pork for 4-5 minutes, turning occasionally until crispy and caramelised. Remove and set aside, leaving the fat in the pan.

Sauce: Reduce the heat to medium and dice 1 onion and add to the pan. Cook for 3-4 minutes until softened. Add 3 tsp crushed garlic, 1 tsp crushed ginger and 3 tbs gochujang and cook for 1 minute. Add 1 tbs soy sauce, 1 tbs brown sugar, 1 cup cream and ½ cup chicken stock. Let simmer for 4-5 minutes until the sauce thickens slightly.

Veg: Finely shred ¼ cabbage. Rinse 1 cup mung beans. Add both to a bowl and set aside.

Finish: Add the drained rigatoni to the sauce and toss to coat, adding a splash of pasta water if needed. Add the pork belly back in and stir through 1 tsp sesame oil.

Serve: Plate up pasta and top with cabbage, mung beans, sliced spring onion and sesame seeds.