My favourite hot & sour rhubarb & crispy pork with noodles

INGREDIENTS

• 1 kg higher-welfare pork belly, boned, rind removed, cut into 3-4cm cubes
• sea salt
• freshly ground black pepper
• groundnut or vegetable oil
• 375 g medium egg noodles
• 4 spring onions, trimmed and finely sliced
• 1 fresh red chilli, deseeded and finely sliced
• 2 punnets cresses (such as coriander, shiso or basil cresses)
• 1 bunch fresh coriander
• 3 limes
• 400 g rhubarb
• 4 tablespoons runny honey
• 4 tablespoons soy sauce
• 4 cloves garlic, peeled
• 2 fresh red chillies, halved and deseeded
• 1 heaped teaspoon five-spice
• 1 thumb-sized piece fresh ginger, peeled and chopped