Serves 4, prep time 15 minutes, cooking time 1 hour 30 minutes
FOR THE PORK
Medium pork loin
3 tbsp of honey
2 tsp of all-purpose seasoning
1 tbsp of rock salt
3 sprigs of thyme
3 crushed garlic cloves
FOR THE STIR-FRY
4 nests of vermicelli pasta
1 tsp of turmeric
1 onion chopped
1 tbsp of chopped fresh ginger
1 red pepper sliced
1 garlic chopped
½ tsp of chilli flakes
1 tbsp of soy sauce
3 cups of shredded pork
Salt and pepper
2 boiled eggs
A handful of chopped coriander stalks
Preheat the oven to 200C degrees.
Place the pork loin on a baking tray, brush with honey, add the seasoning, salt, garlic and thyme.
Place in the oven for an hour and a half, basting halfway through the cooking time.
Place the vermicelli and turmeric in a bowl and cover with boiling water, leave to soak. Twenty minutes before removing the pork sprinkle over the rock salt at turn up the heat to 220 degrees for the final 20 minutes.
Take the pork out from the oven and allow to stand for ten minutes.
Then strain the excess water from the noodles, and leave to drain.
Remove the skin from the pork and using two forks tear the meat into shreds, you will need around three cups of pork.
Next, heat some oil in a wok, add the onion, garlic and ginger.
Add the peppers, soy sauce and chilli flakes.
Stir, add the shredded pork, then stir in the noodles.
When all the ingredients are combined remove from the heat, serve topped with boiled eggs, lime wedges and coriander stalks.