Char Siu Pork with Egg Noodles and Spring Rolls

600g pork shoulder or tenderloin

3 tbsp hoisin sauce

2 tbsp soy sauce

2 tbsp honey

1 tbsp Chinese rice wine or dry sherry

1 tsp five spice powder

1 tsp garlic powder

Red food colouring (optional, traditional)

400g egg noodles

2 carrots, julienned

1 onion, sliced

2 tbsp oyster sauce

1 tsp sesame oil

Shop-bought spring rolls to serve (or homemade)

Make the char siu marinade by mixing hoisin, soy, honey, rice wine, five spice and garlic powder together. Score the pork all over and marinate for at least 4 hours, ideally overnight.

Preheat oven to 200°C / 180°C fan. Place the pork on a rack over a foil-lined tray and roast for 25 minutes. Brush with more marinade, flip and roast for a further 20 minutes. Brush again and roast for a final 10 minutes until the pork is sticky and caramelised with dark char marks on the edges.

Rest the pork for 10 minutes, then slice thickly.

Cook the egg noodles per packet instructions. Drain. Stir-fry the onion and carrot in a hot wok with a little oil for 3-4 minutes. Add the noodles, oyster sauce and sesame oil, toss well.

Cook the spring rolls according to the packet — oven or air fryer works great.

Serve the sliced char siu pork fanned over the noodles with spring rolls alongside.