Hoisin-Marinated Pork in Squid Broth - Great British Chefs

Ingredients

• 2 garlic cloves, peeled and minced
• 2 tbsp of rice wine
• 2 tbsp of hoisin sauce
• 2 tbsp of tomato ketchup
• 2 tbsp of soy sauce
• 1 tbsp of honey
• 2g of Demerara sugar
• 1/2 tsp Chinese five-spice powder
• 1 tsp ginger, peeled and grated
• 1 pork fillet, weighing 600g, trimmed
• 1 tbsp of vegetable oil
• salt
• 400g of squid tubes, cleaned
• 80g of root ginger
• 1 red chilli
• 2 pak choi, washed
• 200g of shiitake mushrooms
• 2 tbsp of vegetable oil
• 1 garlic clove, peeled and minced
• 1000ml of chicken stock
• 3 tbsp of fish sauce
• 100ml of soy sauce
• 250g of noodles, cooked
• 100g of beansprouts
• 20 young mint leaves, stalks removed
• 20 coriander leaves, stalks removed
• 2 limes, juiced