Pork Loin with Noodle Stirfry and Watercress Salad

Raul rubs the pork loin with Chinese Five-spice then sets it to marinate for eight hours in soya sauce and chopped garlic. A quick bbq to 165 degrees, five minutes on each side, and it is ready for Raul. Drew's half takes another five minutes on each side. Despite having bravely enjoyed pork tartare, "Weird texture but delicious taste," the specialty of Zum Schlüssel a brewery/restaurant in the Altstadt in Dusseldorf, Germany, Drew still prefers his meat on the well done side. Raul indulges him with only a mild eye roll.

Pre-cooked Miki noodles are stir fried with chopped onions, carrots and red pepper. The pork loin is sliced and layered on the resulting noodles. The bowl is then smothered with chopped watercress, mint, coriander and chives, before being dressed with Nuku Cham Vietnamese Salad Sauce.

The pork loin is tender and succulent with lingering hints of cinnamon and pepper. The noodles are thick and the hint of salty fish sauce in the dressing gives the watercress a mild bite. A great blend. "You are the king of pork," says Drew though the words are almost unintelligible because his mouth is full.

Raul only nods. He is too busy chewing and savouring to bask in the compliment.