A version of this using red pork was sold in a cafe on Jalan Ong Tiang Swee in Kuching, Malaysia in 1992/3. Suzanne, who I worked with over there, and I, used to gladly tuck in. This is my version, the pork is not red, but if I close my eyes, I am briefly taken back and then rudely awakened by English summer rain spattering on the window.
350g fillet of pork
1 tbsp brown sugar (add muscovado for a treacly taste)
2 tsp Chinese 5-spice
3 tbsp rice wine vinegar
2 tbsp mirin
2 1/2 tbsp vegetable or sunflower oil
1 onion finely chopped
1 large clove of garlic, finely sliced
Chillis finely chopped
4 handfuls of cooked noodles
1 tbsp sesame oil
1. Mix the pork with the brown sugar, spice, rice wine vinegar and mirin. Set aside a couple of hours before to marinate.
2. Heat 1 1/2 tbsp of the vegetable oil in a wok and add the chopped pork, tossing in the pan until it is cooked through. This will take about 3 minutes on a high heat.
3. Remove the pork from the pan and add 1 tbsp of vegetable oil, then fry the onion until lightly brown. Add the greens until cooked through. Finally add the garlic clove, cooking through for a minute or two. Season with salt.
4. Return the pork to the pan, tossing it in the onion mixture.
5. Add the noodles, tossing it all together with the sesame oil. If it is dry, add more sesame oil.
6. Now serve with fresh coriander and chilli.