STICKY CHINESE PORK STEAKS

INGREDIENTS

4 pork loin steaks, thickly sliced

2 tbsp vegetable oil

250g itsu ramen noodles

1 tsp black sesame seeds (optional)

Spring of coriander

For the marinade:

2 tbsp soy sauce
2 tbsp sugar
2 garlic cloves, crushed
2 tsp grated fresh ginger
1 tbsp toasted sesame oil
1 tsp Chinese Five Spice

For the stir fry:

4 spring onions, finely sliced
2 garlic cloves, thinly sliced
1 red chilli, deseeded and finely sliced
200g Tenderstem broccoli, cut into bite-size pieces
200g sugar snaps, halved
4 baby pak choi, halved
2 tbsp soy sauce
4 tbsp hot honey*

METHOD

1. Combine the marinade ingredients in a large flat dish, add the pork and turn until coated. Cover and chill for 30 minutes or overnight to marinate. Heat a large wok until searing hot, add half the oil and swirl until the pan is coated.

2. Add the pork and stir fry for 5 minutes, stirring occasionally until sticky, lightly charred and cooked through. Set to one side and keep warm. Cook the noodles according to the pack instructions, drain and set to one side.

3. Wipe the pan out with kitchen roll, reheat and add the remaining oil. Add the spring onion, garlic and chilli and stir fry for 1 minute. Add the Tenderstem broccoli and fry for 3 minutes, add a tablespoon of water if the wok stops sizzling. Add the sugar snaps and pak choi and cook for 2-3 minutes. Stir in the soy sauce and remove from the heat.

4. Return the pork and any cooking juices to the pan and combine well. Serve on the hot noodles, scatter with the black sesame seeds and add a sprig of coriander. Drizzle with hot honey and serve.