Ba mee moo daeng

Method

1. 1 Marinate the pork shoulder with dark soy sauce, five-spice powder, soy sauce, and honey for at least 30 minutes.
2. 2 Grill the meat at 200 degrees for 25 minutes, flipping it over and brushing it with the marinade once more.
3. 3 Let the meat rest for 5 minutes, then slice it thinly.
4. 4 Heat the chicken broth and season with soy sauce and pepper.
5. 5 Blanch the egg noodles for 40 seconds, the bok choy and bean sprouts for 30 seconds, then put them in a bowl.
6. 6 Arrange the char siu pork on top of the noodles, pour in the broth, and sprinkle with fried garlic and green onions.

With an appliance

• Air fryer 25 min

  Replace step 2: place the meat in the basket, bake at 190 degrees for 16 minutes, flip and brush with sauce after 9 minutes; this is about 9 minutes faster than a conventional oven, the char siu edges will be more distinctly browned, but you need to divide the meat into batches if it's large.