Marinate the pork/chicken overnight in a large zip lock baggie.
Pour everything into the slow-cooker and cook for 8 hours low, or 3 hours high.
Remove pork from crockpot when done. Shred it and side aside.
You may want to scoop up some of the grease released by the pork on the surface of the sauce.
Pour in corn starch slurry.
Stir and allow it to cook a while more on high for the sauce to thicken.
Meanwhile, blanch your xiao bai chye.
Then cook the egg noodles for a min in boiling water, remove and run in under cold tap water to stop the cooking process, and return to boiling water to heat up.
Scoop about 3 tbsp of the sauce on a plate/bowl.
Place noodles on top of sauce, top with shredded char siew, then drizzle with 2-3 tbsp of sauce and sambal chilli.
Serve with blanched xiao bai chye.