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Sue's 'dive in' crispy pork noodles recipe

Sue's 'dive in' crispy pork noodles recipe

43 ratings

There's nothing like wild swimming to give you an appetite, and Sue's crispy pork noodles, made using a Tesco Finest crackling pork loin joint, has become a bit of a tradition. Her friends love to prepare it with her after a bracing dip in the sea – the gloriously crackled, succulent pork and spicy Asian flavours fuel an afternoon of fun and laughter. With a shared love of open water and delicious food, it's no wonder Sue and her swimmers have stayed lifelong friends. See method

  • Serves 6
  • 1 hr 30 mins plus resting
  • 675 calories / serving
  • Dairy-free

Ingredients

  • 1-1.2kg Tesco Finest crackling pork loin joint
  • sea salt
  • 2 tbsp roasted salted peanuts, roughly chopped
  • lime wedges, to serve (optional)

For the dressing

  • ½ tsp cornflour
  • 125ml reduced-salt soy sauce
  • 5cm piece ginger, peeled and sliced into matchsticks
  • 1 lemongrass stalk, outer leaves discarded, finely chopped
  • 100g clear honey
  • 3 tbsp fish sauce
  • 15g fresh coriander, stems finely chopped, leaves left whole
  • 1 red chilli, deseeded and sliced

For the salad

  • 180g dried rice vermicelli noodles
  • 3 tbsp sesame oil
  • 2 carrots, peeled into ribbons
  • ½ cucumber, peeled into ribbons
  • 150g pack edamame beans
  • 15g fresh basil, leaves picked
  • 15g fresh mint, leaves picked
Shop ingredients

Each serving contains

  • Energy

    2815kj
    675kcal
    34%
  • Fat

    29g 42%
  • Saturates

    8g 39%
  • Sugars

    19g 22%
  • Salt

    5.1g 86%

of the reference intake
Carbohydrate 47.6g Protein 53.3g Fibre 6.5g

Method

Portrait shot
  1. Remove the pork from the fridge and pat the skin dry with kitchen paper. Sprinkle with sea salt, then leave at room temperature for 30 mins. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. Wipe off the salt and roast the pork for 30 mins. Reduce the heat to gas 6, 200°C, fan 180°C and roast for another 20 mins per 500g, plus 10 mins extra. Remove from the oven and leave to rest for 10 mins.
  3. Meanwhile, make the dressing. Put the cornflour in a small saucepan and slowly whisk in the soy sauce, followed by the ginger, lemongrass, honey and fish sauce. Simmer over a medium heat for 10 mins until thickened and glossy. Remove from the heat and stir in the coriander stalks and chilli.
  4. Cook the rice noodles to pack instructions. Toss with the other salad ingredients and the coriander leaves, then arrange on a platter.
  5. Carefully prise the crackling off the pork and chop into bite-sized chunks. Carve the pork into thin slices. Arrange the pork over the noodles, then scatter over the crackling and peanuts. Drizzle over the dressing and serve with lime wedges for squeezing over, if you like.

Little help

For crispy crackling, make sure the fat is dry and well salted to start. At the end, increase the oven heat for 15 mins.

You can find a dyslexia-friendly version of this recipe here.

See more Food Love Stories


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