Chinese five spice adds authentic sweet flavour to the marinade in this low-fat pork and noodle salad.
- Combine char siu sauce, five spice, garlic, 1 tbs honey, 2 tsp rice wine vinegar and 1 tsp soy sauce in a large glass or ceramic bowl. Add pork. Cover with plastic wrap. Place in the fridge for 4 hours or overnight to marinate.
- Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Top with a wire rack. Spray rack with oil. Drain pork from marinade, reserving marinade. Place pork on top of rack. Roast, turning once, for 16-18 minutes or until just cooked through. Rest for 6 minutes. Slice pork. Place reserved marinade in a small saucepan over medium heat. Bring to the boil. Simmer for 3-4 minutes or until thickened.
- Meanwhile, cook the noodles following packet directions. Drain and refresh under cold running water. Combine noodles, wombok, cucumber and shallot in a bowl. Whisk lemon juice, sesame oil and remaining vinegar, honey and soy sauce in a bowl. Add to noodle mixture and toss to combine. Divide among serving bowls.
- Top noodle mixture with pork and drizzle with pan juices. Sprinkle with chilli and baby coriander, if using.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set