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Pork shoulder slow cooked with Asian plum sauce, broccoli and sesame noodles

Asian Plum sauce
1 red onion chopped
25g root ginger, chopped
2 tablespoons oil
400g Plums, stoned
1 teaspoon ground coriander
1 star anise
50g brown sugar
25ml sherry vinegar
25ml soy sauce
1 tablespoon honey

Cook the onion and ginger in the oil until soft and golden.
Add the plums, coriander and star anise. Cook down for 10 minutes then add the sugar, vinegar, soy sauce and honey and simmer for 30 minutes.
Blend and check seasoning.

1kg boneless pork shoulder cut into 6 pieces
2 tablespoons cooking oil
1 onion, peeled and coarsely chopped
2sticks celery, chopped
6 tablespoons plum sauce

Heat the oil in a pan until smoking.
Season the pork and cook in 2 batches, ensuring they are seared on both sides.
Transfer to a roasting tin. Cook the onion and celery in the pan and add around the pork.
Spoon over the sauce, cover and cook in a 160oc oven until tender.

250g fine egg noodles
2 teaspoons sesame oil
350g broccoli
1 bunch scallions, chopped
2 tablespoons cooking oil
1 tablespoon sesame seeds
100ml chicken stock
Cooking juices from pork
2 tablespoons plum sauce

Cook the noodles, drain and toss in a teaspoon of the sesame oil.
Cut the broccoli into florets right down the stem and blanch in boiling water for 2 minutes or until al dente. Drain.
Heat the oil in a wok and when smoking add the broccoli, cook to colour and then add half the scallions and sesame seeds. Cook for a minute then add the noodles, stock, cooking juices and plum sauce. Toss to coat and then spoon into 6 bowls.
Slice the pork and place over the top of each bowl.
Scatter over the remaining scallions and serve.