Char Siu Pork Collar Steak Noodles

Serving Size: 4

Ingredients

• 400g flat pasta (pappardelle, tagliatelle, or fettuccine)
• 500g Wicks Manor English Pork Collar Steak, sliced into 1cm strips

Marinade

• 2 tbsp char siu sauce
• 1 tbsp honey
• 1 tbsp light soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• ½ tsp five-spice powder

To Finish

• 2 tbsp neutral oil
• 2 cloves garlic, minced
• 150g bok choy, chopped
• 1–2 tbsp pasta water
• Extra sesame oil, to taste
• White pepper or chilli oil (optional)

Instructions

1. Marinate pork collar steak with all marinade ingredients for at least 30 minutes (up to overnight for deeper flavour).
2. Cook flat pasta in well-salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
3. Heat oil in a wide pan over medium-high heat and pan-fry pork in batches until deeply caramelized and just cooked through. Remove and set aside.
4. In the same pan, add garlic and bok choy and cook briefly until just tender.
5. Add pasta, pork, a splash of pasta water, and a few drops of sesame oil, tossing until glossy and well coated. Serve immediately.