Char Siu over Sesame Noodles

Ingredients

• 1.3 pound pork shoulder boneless trimmed (Boston butt)
• 2 tablespoons chili paste depending on your taste pref with garlic (such as sambal oelek), divided
• 3 tablespoons sesame oil dark divided
• 3 tablespoons cilantro leaves fresh
• 5  garlic clove divided
• 2 tablespoons hoisin sauce 
• 0.3 cup honey 
• 0.3 cup juice of lime fresh
• 0.5 cup soy sauce low-sodium divided
• 3 tablespoons mint leaves fresh
• 12 ounces rice uncooked () (rice-flour noodles)
• 3 tablespoons rice vinegar 
• 1.5 tablespoons sugar 

Equipment

• bowl
• oven
• whisk
• roasting pan
• ziploc bags

Directions

1. Combine 1/4 cup soy sauce, honey, vinegar, 1 tablespoon oil, hoisin, 1 tablespoon chile paste, and 3 garlic cloves, stirring well with a whisk; place mixture in a heavy-duty zip-top plastic bag.
2. Place pork in bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.
3. Preheat oven to 45
4. Remove pork from bag; reserve marinade.
5. Place a roasting rack in a small roasting pan; fill pan with water to a depth of 1/2 inch.
6. Place pork on rack. Roast pork at 450 for 15 minutes. Baste pork with some of reserved marinade. Turn pork over; baste. Reduce oven temperature to 40
7. Cook pork an additional 40 minutes, basting every 10 minutes. Discard remaining marinade.
8. Let pork stand 10 minutes; thinly slice.
9. Prepare noodles according to package directions; drain.
10. Combine remaining 1/4 cup soy sauce, remaining 2 tablespoons oil, remaining 1 tablespoon chile paste, remaining 2 garlic cloves, juice, and sugar in a large bowl, stirring well.
11. Add noodles to bowl; toss to coat. Divide noodles evenly among each of 6 bowls.
12. Combine cilantro and mint; sprinkle about 1 tablespoon herb mixture over each serving. Divide pork evenly among bowls.