1. Sprinkle the pork fillet in the sugar and leave for a couple of hours. Make the Char Siu marinade by peeling and finely chopping the garlic and the ginger. Mix together with the soy sauce, five-spice, ketchup, hoi sin, and honey. Rub marinade over the pork and leave overnight in the fridge.
On the day
2. Submerge the rice noodle in boiling water and set aside until tender, drain and run under cold water to refresh. Leave them to drain and dress lightly with the sesame oil, to prevent them sticking. In a dry pan lightly toast your sesame seeds and mixed nuts.
3. Finely slice chicory (lengthways), de-seed and finely slice the pepper, finely slice the spring onions and radishes. Peel and cut the carrot into matchsticks (you can grate them if you find this easier). Cut the cucumber in half lengthways, scoop out the seeds and slice at an angle. Pick the coriander leaves, shred the mint and the basil. Put all the ingredients together in a bowl and dress with the lime juice.
4. Preheat the oven 220°C. Roast the fillet for 20-25 minutes until dark in colour and cooked through.
5. Serve a few slices of the Char Siu pork on top of your noodle salad.