Char Siu Pork
500g Linley Valley Pork Pork Fillet
2 tbsp hoisin sauce
1 tbsp honey
1 tbsp soy sauce
1 tbsp oyster sauce
½ tsp five-spice powder
1 clove garlic, minced
1 tsp sesame oil

To Serve
300g fresh egg noodles
Kailan or Bok Choy
2 tbsp soy sauce
½ tsp sesame oil
Spring onion, sliced
Coriander, to garnish

1. To marinate the pork, mix the hoisin sauce, honey, soy sauce, oyster sauce, five-spice powder, garlic, and sesame oil in a bowl. Coat the pork fillet evenly with the marinade and let it sit for at least 30 minutes, or overnight for a deeper flavour.
2. Preheat the oven to 200°C. Place the marinated pork on a lined baking tray, brushing with any extra marinade. Roast for 25 to 30 minutes, turning it halfway through cooking to ensure it caramelises evenly. Let the pork rest for five minutes before slicing into thin pieces.
3. While the pork is roasting, blanch the bok choy or kailan in boiling water. In the same pot, cook the egg noodles according to the packet instructions. Drain the noodles and divide among two serving bowls.
4. Toss with a little soy sauce and sesame oil. Top with the sliced Char Siu pork and blanched greens. Garnish with spring onion and coriander before serving.

Credit:

Recipe by Brendan Pang @brendan_pang