Char Siu Pork Noodle Bowl

• 350g pork tenderloin or pork shoulder steaks
• 2 portions medium egg noodles
• 2 heads baby pak choi, halved lengthways
• 600ml chicken stock
• 3 tbsp hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp Shaoxing rice wine or dry sherry
• 1 tsp five-spice powder
• 2 garlic cloves, grated
• 1 tsp sesame oil
• 2 spring onions, sliced

1. 1

   Make the char siu marinade: mix 2 tbsp hoisin, 1 tbsp soy, honey, Shaoxing wine, five-spice, and grated garlic. Add the pork and coat thoroughly. Marinate for at least 15 min (or overnight in the fridge for deeper flavour).

2. 2

   Preheat the grill or oven to 220°C fan. Place the pork on a foil-lined tray. Grill for 10–12 min, basting with extra marinade halfway through, until lacquered, charred at the edges, and cooked through. Rest 3 min before slicing.

3. 3

   While the pork cooks, heat the chicken stock in a saucepan with the remaining 1 tbsp soy sauce and sesame oil. Bring to a gentle simmer — taste and adjust seasoning.

4. 4

   Cook the noodles according to packet instructions. In the last 2 min, add the pak choi to the broth to cook through.

5. 5

   Divide noodles between deep bowls. Ladle over the hot broth and pak choi. Slice the char siu pork and arrange on top. Scatter with spring onion and drizzle with the remaining 1 tbsp hoisin sauce.