4 - 6
- 800g pork fillets
- 2 Tbsp vegetable oil
- 1 Tbsp runny honey
- 1/2 tsp Chinese five-spice
- sea salt
- 3 Tbsp vegetable oil
- 2 tsps sesame oil
- 3 spring onions, thinly sliced
- 400g button mushroom, sliced
- 1 clove garlic, crushed
- 1 tsp grated fresh ginger
- 2 1/2 cups chicken stock
- 2 Tbsp soy sauce
- 3 Tbsp hoisin sauce
- 2 bunches Asian greens (gai larn or bok choy)
- 200g dried Chinese egg noodles
- sea salt and freshly ground pepper
Preheat the oven to 180°C.
Trim the pork fillets of any sinew and silverskin and place in a roasting dish. Combine the oil, honey and five-spice and rub into the pork.
Season and roast for 12-15 minutes, turning once, until the meat is just cooked and the juices run clear. Cover and rest for 5 minutes.
Heat both oils in a large sauté pan and cook the spring onions and mushrooms over a high heat for 2 minutes. Add the garlic and ginger and cook for 1 minute then add the stock, soy and hoisin sauces and bring to the boil. Trim the ends off the greens, separate the leaves and thinly slice any thick stalks. Add to the stock and simmer until the greens are crisp tender. Season with salt and pepper.
Cook the noodles in boiling salted water until tender. Drain well.
Divide the noodles between 4 warmed shallow soup bowls and ladle over the vegetables and stock. Slice the pork and arrange on top with any resting juices. Garnish with extra thinly sliced spring onions and coriander if desired.