Ingredients:

• 2 fillets of pork - around 500g each
• 1 tsp Chinese five spice
• 1/4 cup Harris Farm Markets honey
• 1 large piece of ginger, finely diced
• 1/4 cup soy sauce
• 1 bunch fresh coriander, roughly chopped
• Pinch of chilli flakes (optional)
• Udon noodles, 200g
• 2 heads of broccoli, chopped
• 3 cloves garlic - 2 crushed, 1 sliced
• 1 brown onion, sliced

method:

1. Preheat your oven to 180 degrees.
2. In a bowl combine crushed garlic cloves, five spice, chilli, honey, ginger and soy sauce. Cover the pork generously with the mixture in a baking tray and leave to marinate for at least 20 minutes.
3. Cook Udon noodles as per packet instructions.
4. Add half of the coriander to the marinated pork and cook in the oven for 20 minutes.
5. In a hot pan fry your sliced garlic, onion and ginger until caramelised.
6. Add a dash of water and a splash soy sauce to the pan and add broccoli to steam.
7. Check on the pork after 20 minutes, you want it to be juicy and white, a tiny blush of pink is fine but nothing more. You may need to cook the pork for another 5 minutes, depending on your oven and the size of the fillets. Once cooked rest for 5 minutes and then slice into thick medallions.
8. Place your noodles or rice onto a serving platter. Top with broccoli and the pork medallions. Pour marinade from the baking tray over meet and finish with remaining coriander.

Enjoy!

Recipe thanks to Tori Clapham