Skip to content
Sue's 'dive in' crispy pork noodles recipe

Sue's 'dive in' crispy pork noodles recipe

72 ratings

There's nothing like wild swimming to give you an appetite, and Sue's crispy pork noodles, made using a Tesco Finest ultimate salt-aged pork loin joint, has become a bit of a tradition. See method

  • Serves 8
  • 1 hr 30 mins plus resting
  • 724 calories / serving
  • Dairy-free


  • 1-1.2kg Tesco Finest ultimate salt-aged 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

  • Fat

    44g 63%
  • Saturates

    15g 73%
  • Sugars

    15g 16%
  • Salt

    2.5g 41%

of the reference intake
Carbohydrate 37.5g Protein 43g Fibre 4.9g


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

You may also like

Be the first to comment

Before you comment please read our community guidelines.