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First, 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.
Meanwhile, mix the marinade ingredients in a large bowl, add the pork and stir to coat. Leave to marinate for 1 hr.
For 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.
For 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.