Crush garlic and coriander root with a mortar and pestle.

In a big bowl, mix all the moo dang marinade ingredients like smashed garlic and coriander, palm sugar, white pepper, 5-spice, soy sauce, oyster sauce, sesame oil, tapioca starch, and red food coloring. Stir it until the palm sugar melts away. Toss in your pork and get it all covered in the red sauce. Wrap the bowl with cling film and keep it in the fridge to marinate for at least 24 hours. Don’t toss the marinade after, you’ll need it!

After marinating, add water to a pot along with bruised garlic and coriander root. Heat over medium heat and add black peppercorns, bouillon cube, and salt. Bring to a boil and allow it to cook for approx 10 minutes. Then, add sliced winter melon and cook for another 10 minutes. Remove from heat.

FOR AIR FRYING: Put the pork in one layer and air fry at 320°F for 10 minutes. Flip it and cook 10 more minutes. Let the pork rest a bit after cooking so it’s nice and juicy when you slice it. While it’s resting, make your sauce.

FOR GRILLING: Cook the pork on a charcoal grill or grilling pan, flipping now and then to keep it from burning. Cook it until it’s done all the way through.

Strain the marinade sauce through a fine sieve to ensure a smooth, uniform red sauce for drizzling over the pork later.

Toast sesame seeds. Heat red sauce from marinating over low-medium heat. When the sauce comes to a boil, remove from heat and stir in sesame seeds.

Toss your egg noodles to remove excess starch, then cook your egg noodles according to package instructions and then drain.

Toss your egg noodles with garlic oil to prevent them from sticking.

Bring a good amount of water to a boil in a pot, and then add mustard greens or your choice of vegetables. Cook until soft to your liking.

FOR NOODLE SOUP: Grab a big bowl for the noodles and soup. Put some cooked noodles in the middle and add your thinly sliced pork on top. Pour the hot soup over them. Put the red sauce in another small bowl to the side.

DRY NOODLES WITH SOUP ON THE SIDE: Use a plate for the noodles and pork, and have a little bowl for the soup next to it. Lay the noodles on the plate, put the thinly sliced BBQ pork on top, and spoon some red sauce over it.