Steaming broth, sweetened roasted pork and lots of interesting greens to complete one of our popular specials. This dish is particularly sought after in the colder months, when big, gutsy flavours are required.

Preheat the oven to 220 °C/425°F/Gas 7. Put the pork in à roasting tray, add the barbecue sauce and toss to coat. Roast for approximately 30 minutes. After 25 minutes, pour over the honey and return to the oven for the final 5 minutes. Leave to rest for 5 minutes, then slice thinly.

Cook the noodles in à large pan of boiling water for 2-3 minutes until just tender. Drain thoroughly and divide between 2 bowls. Heat the chicken stock until boiling, add the spring onions and greens and cook for 30 seconds.

Ladle over the noodles. Top with the menma and the pork.