INGREDIENTS
FOR THE PORK
Medium pork loin
3 tbsp of honey
2 tsp of all-purpose seasoning
1 tbsp of rock salt, plus extra for sprinkling
3 crushed garlic cloves
3 sprigs of thyme

FOR THE STIR-FRY
4 nests of vermicelli pasta
1 tsp of turmeric
1 tbsp oil for frying
1 onion, chopped
1 garlic clove, chopped
1 tbsp of chopped fresh ginger
1 red pepper, sliced
½ tsp of chilli flakes
1 tbsp of soy sauce
3 cups of shredded pork

TO SERVE
2 halved boiled free range eggs
Lime wedges
Chopped coriander stalks

METHOD
SLOW-ROASTED PORK LOIN
Preheat the oven to 200°C.
Place the pork on a baking tray, brush it with honey and add the seasoning, salt, garlic, and thyme.
Place in the oven for an hour and a half, basting halfway through the cooking time.
Twenty minutes before removing the pork from the oven, sprinkle over some more rock salt and turn the heat to 220°C for the remaining time.
When done, take the pork out of the oven and allow it to stand for 10 minutes.
Then, remove the skin from the pork and, using two forks, tear the meat into shreds (you will need around three cups).

FOR THE STIR-FRY
Place the vermicelli and turmeric in a bowl and cover with boiling water; leave to soak. When soft, strain the excess water from the noodles, and leave them to drain.
Next, heat some oil in a wok, and add the onion, garlic and ginger.
Add the pepper, chilli flakes and soy sauce.
Stir, add the shredded pork, then stir in the noodles.
When all the ingredients are combined, remove from the heat, and serve topped with halved boiled eggs, lime wedges and chopped coriander stalks.

INGREDIENTS
2 tbsp of vegetable oil
1 chopped onion
Pinch of salt
800ml of vegetable stock
1 tbsp of diced fresh ginger
2 garlic cloves, chopped
A handful of coriander leaves
3 green chillies, chopped
2 tbsp of soy sauce
12 mini sweet corns
20 sugar snaps
4 nests of vermicelli
450g cooked slow-roasted pork, see above
A handful of chopped coriander stalks

METHOD
Heat the oil in a large pan and sauté the onions, and salt and stir.
Then add the stock, ginger, and garlic.
Simmer for 15 minutes, add the coriander leaves and chillies.
Bring to a boil and simmer for 5 minutes.
Pour in the soy sauce, and add a pint of boiling water.
Add the sweetcorn and sugar snaps; cook for 10 minutes.
Drop in the vermicelli and simmer for about 5 minutes until soft.
Lower the heat and add the chopped pork, simmer for 10 minutes.
Sprinkle in the coriander stalks, keeping some to serve, then remove from the heat.
Give the pan a final stir; serve in soup bowls and top with coriander stalks.

INGREDIENTS
450g cooked slow-roasted pork, shredded, see above
4 flatbreads

FOR THE BBQ SAUCE
2 tbsp olive oil
2 shallots, finely chopped
2 garlic cloves, chopped
½ can of chopped tomatoes
2 tbsp tomato purée
1 tbsp brown sugar
2 tbsp Worcestershire sauce
2 tbsp chipotle Tabasco
1 tsp cayenne pepper
2 tbsp white vinegar
3 tsp of brandy (optional)

FOR THE FILLING
1 ripe avocado, cubed
2 large tomatoes, cored and cubed
A handful of coriander
A handful of beetroot shoots
Lime to serve

METHOD
FOR THE BBQ SAUCE
Place the oil in a saucepan over a low heat, add the shallots, and cook for 5 minutes until they soften.
Add all the other ingredients; stir and bring to a boil. Turn down the heat to medium and cook for 20 minutes, stirring until all the sugar dissolves.
Remove from the heat and set to one side to cool slightly.
Then pour the BBQ sauce into a liquidiser, or use a handheld blender, to blitz until smooth.

FOR THE FILLING
Place the slow-cooked pork loin
in a dish and, using two forks, start to shred the meat. Next, add the BBQ sauce and mix, coating the meat. Place the flatbreads on a flat surface; add some pork and layer on the avocado, tomato, coriander and beetroot shoots, squeeze over some lime juice, fold the bread over the filling and serve.

INGREDIENTS
FOR THE BBQ SAUCE
1 tbsp of olive oil
2 small chopped shallots
1 garlic clove, crushed
6 tbsp of ketchup
2 tbsp of red wine vinegar
2 tbsp of chipotle Tabasco
3 tbsp of brown sugar
1 tsp of cayenne pepper
1 tsp of paprika
Salt & pepper
2 shots of whisky (optional)

FOR THE BASE
450g cooked slow-roasted pork, shredded, see above
2 cups of BBQ sauce
1 large flatbread
2 handfuls of mozzarella cheese
1 handful of sliced leeks
3 soft-fried free-range eggs
10 sliced pickled gherkins
1 handful of sliced Romaine lettuce

METHOD
Heat the oil in a pan, add the shallots and garlic, and cook until softened.
Add the ketchup, red wine vinegar and Tabasco, reduce the heat and simmer for two minutes.
Next, add the brown sugar, cayenne pepper, paprika, and season.
Simmer on a low heat for 15 minutes.
Then turn off the heat and stir in the whisky, cover the pan and allow to cool.
Next, preheat the oven to 180°C.
Place the shredded pork into a bowl, add the BBQ sauce and combine, keeping two tablespoons of BBQ sauce to serve.
Cover a baking sheet with greaseproof paper, lay the bread on the sheet and spread over the BBQ pork mix. Top with cheese and half the leeks.
Place in the oven until the cheese has melted.
While the bread is in the oven, cook the fried eggs. Remove the bread from the oven, and top with the remainder of the leeks, sliced pickles and lettuce.
Place the eggs on the bread and the rest of the BBQ sauce, season and serve.

INGREDIENTS
FOR THE EGG
4 free range eggs
1 tbsp of sesame oil
1 tbsp of soya sauce
1 tbsp of coconut oil

FOR THE RICE
2 cups of cashew nuts
450g cooked slow-roasted pork, see above
Salt and pepper
1 stock cube
1 cup of soybeans
2 red chillies, chopped
2 cups of cooked brown rice

METHOD
FOR THE EGGS
Break the eggs into a jug and add the sesame oil and soy sauce and whisk.
Heat the coconut oil in a pan and pour in the eggs; move and tilt the pan, so the egg is even.
Keep the heat at a medium temperature and cook for 3–4 minutes.
Check the underside of the egg is cooked, then place it under the grill for 5 minutes.
Remove from the heat and allow to cool, then slice into even squares.

FOR THE RICE
Heat some more coconut oil in the same pan and gently toast the cashew nuts.
Then add the cooked pork and season, break in the stock cube and add ½ a cup of water, simmer for a couple of minutes, then add the soybeans and chillies. Stir until the beans heat through, add the rice and stir, then add the egg.
Top with the remainder of the chillies and serve.