Char siu pork chow mein

Serves 2 Starters and mains

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Method

Cook the dried egg noodles in a large pan of boiling water for around 3 minutes or until soft, drain and allow to cool.

Heat the groundnut oil in a non-stick wok over a medium-high heat and fry the spring onions and carrot for 1 minute, until soft. Add the pork, beansprouts, a pinch each of white pepper, salt
and sugar and stir for a further 1-2 minutes.

Add the drained noodles and mix thoroughly, turning the heat up to high. Fry for 2 minutes, ensuring you keep the ingredients moving, add the soy sauce and mix well. Remove from the heat, drizzle over the oil and serve.

For the Chinese roast barbecued pork (serves 4)

Put the pork into a large bowl, add the remaining ingredients (except the honey-water glaze) and rub the ingredients into the pork. Cover and allow to marinate in the fridge for at least 2 hours or overnight.

When ready to cook, allow the meat to come back up to room temperature. Preheat the oven to 180C/350F/Gas 4. Sit the pork on a baking tray (reserving the marinade separately), cover in foil and cook in the oven for 20 minutes. Turn and baste with the marinade, then cook for a further 10 minutes, covered.

Check the pork is cooked by inserting a skewer to ensure the juices run clear. Baste the pork with the marinade for a second time and return to the oven to cook, uncovered, for a further 20 minutes. You want the pork to be a deep amber colour and the marinade should be sticky and dry.

Remove the pork from the oven and brush with the honey and water mixture to glaze, then flash under the grill for 2-3 minutes or until the edges have scorched. Leave the pork to cool to room temperature, then slice and serve.