- 275g pork fillet
- 2 tablespoons barbecue sauce (see Cook’s tip)
- 2 tsp runny honey
- 275g egg noodles (or similar)
- 1 litre chicken stock
- A few slices of fresh ginger
- 4 spring onions, sliced thinly
- 2 handfuls roughly chopped seasonal greens (pak choi, mange tout, cabbage, broccoli etc)
Preheat the oven to 220C. Smear the barbecue sauce all over the pork fillet and place in a roasting dish. Roast for 15 – 20 minutes or until cooked through. (The time will vary depending on the thickness of your fillet. It is ready when the juices run clear. Take care not to over cook it).
After 10 minutes of cooking, pour the honey over the pork and return to the oven to finish cooking. Leave to rest for 5 minutes then slice thinly. Bring the stock to the boil in a pan and add the slices of ginger. Reduce to a simmer. Cook the noodles in a large pan of boiling water for 2-3 minutes.
Remove the ginger from the stock and add the greens and spring onions. Cook for about 30 seconds. Drain the noodles and divide between 2 bowls. Ladle the broth and veg over the noodles and top with the sliced pork.
You could use a bought barbecue sauce but we recommend you make your own one using the recipe below. It’s really easy and makes more than you need for this recipe. It will keep in the fridge for several days and you can use it for other stuff too. The amount could be easily halved.
Makes about 200ml
100ml bought yellow bean sauce
100ml bought hoi sin sauce
2 tsp sugar
2 garlic cloves, finely chopped
1 tbsp sesame oil
pinch of white pepper
1 tbsp dark soy sauce
2 tbsp light soy sauce
Combine all ingredients together