Hot and Sour Rhubarb and Pork with Noodles

Hot and Sour Rhubarb and pork with Noodles

2lbs Pork, cut into 2in cube (country ribs, etc)
12oz medium egg noodles
4 spring onions, trimmed and finely sliced
1 fresh red chili, deseeded and finely sliced
2 bunches cress, rough chopped
1 bunch coriander, chopped
1 lime, juice

For the Marinade:
12oz rhubarb
4 Tbsp honey
4 Tbsp soy sauce
4 garlic cloves, peeled
2 fresh chilies, halved
1 heaped tsp five spice
thumb-sized piece of fresh ginger, peeled and chopped

Preheat to 350f
Chuck all the marinade ingredients into a food processor or blender and
pulse until you have a smooth paste, then pour this all over the pork,
adding water to almost cover. A large saucepan works well. Mix it all up,
then tightly cover with tin foil and place in the preheated oven for
1-1.5 hours.

Reserve the pork, and reduce the marinade until it is reduced to the
consistency of ketchup. Thicken with slurry if necessary. Season to
taste, adding extra soy sauce if necessary, and put to one side.

Add a good drizzle of oil to a pan or wok. Add your pieces of pork to the
wok and fry for a few minutes till crisp and golden. You might need to do
this in two batches.

To finish, mix everything up in the pasta pot. At least that's the easy way.