Cut the rind on the pork roast in both directions, so that small squares of 1*1 cm are formed.
Dice the ginger, chili, and garlic into small cubes.
Mix all the ingredients and marinate the pork roast in a plastic bag for one hour.
Put it in the oven for 1 hour at 200 degrees Celsius (392 degrees Fahrenheit), but be careful that the rind does not become too black.
Cut the onions and carrots into strips.
Dice the ginger and garlic into small cubes.
Slice the mushrooms.
Boil the noodles according to the instructions.
Heat a pan on full power and add oil.
Sauté the onions, carrots, ginger, and chili for a couple of minutes, then add the mushrooms and continue frying for another minute.
Mix the noodles with the vegetables, and push everything to one side of the pan.
Crack the eggs into the free side of the pan and stir them until they become scrambled eggs.
Then mix everything together.
Add the juice from the pork roast.
Season with salt and extra sesame oil and soy sauce.
Serve in a bowl with slices of meat on top.
Sprinkle with finely chopped spring onions, chili, and coriander.
