Make a classic Thai noodle hot-pot with pork, rice noodles, vegetables and a flavourful suki sauce. It takes a little extra effort, but it’s worth it
Prep:30 mins
Serves 4-6
1kg pork shoulder, cut into bite-sized pieces800g glass or rice noodlesvegetables of your choice (spring onions, Little Gem lettuce, celery, bean sprouts, rainbow chard or spinach), sliced on the diagonal
STEP 1First, make the stock. Tip all the ingredients into a large saucepan along with 1.5 litres water, bring to the boil, reduce the heat and simmer for 2 hrs, skimming any scum from the surface. Strain the stock, discarding the flavourings.STEP 2Meanwhile, mix the marinade ingredients in a large bowl, add the pork and stir to coat. Leave to marinate for 1 hr.STEP 3For the sauce, lightly toast the sesame seeds in a dry frying pan over a low heat. Leave to cool. Use a pestle and mortar to pound the sesame seeds with the shallots, garlic cloves and pickled garlic, the chilli (if using) and sugar, until most of the sesame seeds have broken down. Or, do this in a food processor. Add the bean curd and pound to combine. Mix in the vinegar, stock and some seasoning to create a tahini-like consistency.STEP 4For each portion of suki, bring 400-500ml stock to the boil and add about 400g marinated pork, about 200g glass or rice noodles and your choice of veg. Boil for 2-3 mins or until the meat is cooked, then serve in deep bowls with the sauce on the side for dipping the pieces of meat and vegetables.
