Caramelised Pork With Five-Spice Broth

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1 x 300g pork fillet, trimmed

1 ½ tablespoon hoisin sauce

1 teaspoon sesame oil

20 g ginger, peeled and sliced

1 clove garlic, sliced

¼ teaspoon Chinese five-spice powder

50 g coriander (cilantro)

1 litre chicken stock

2 teaspoons soy sauce

100 g medium flat rice noodles

1 bunch baby bok choy, halved

thinly sliced green onion (scallion) and small red chilli, to serve

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