Chilli Oil Pulled Pork Noodles

Rub the fragrant spice mix from the BBQ Pulled Pork kit all over the pork, ensuring it’s well coated. Place the pork in the dish of a slow cooker. Next, pour over the sachet of sticky chilli BBQ sauce from the kit over the pork. Add in 1 cup of water to the base of the slow cooker so you don’t dilute any of the sauce on top of the meat, then cook on high heat for 4 hours (or low heat for 6–8 hours) or until super tender and fall apart.

For the spicy sauce, add the chilli oil and the vegetable oil to a small saucepan and place over a medium-high heat for 2-3 minutes or until just hot. In the meantime, add the chopped garlic, spring onion, coriander stems and remaining ingredients to a large heatproof bowl. Give everything a mix until well combined. Once the oil is hot, pour it over the spicy sauce mixture and stir to combine.

Rip the lasagne sheets into 2-3cm wide (around 1”) strips. Cook in boiling salted water according to packet instructions until cooked.

Meanwhile, transfer the cooked pork to a board and pull apart to shred the meat.

Use tongs to transfer the hot pasta into the spicy sauce mixture, as well as a heaped serving of pulled pork. Toss until well combined.

Divide among serving bowls, then top each portion with a little more pork, followed by extra spring onion and some coriander leaves.

– Otherwise known as chinkiang vinegar, you can find Chinese black vinegar from an Asian grocer. However, if you are unable to find it, substitute it with half balsamic and half white vinegar.