Thai Suki served in a large bowl with ingredients alongside

Suki

Name: Suki
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: Serves 4-6
Cuisine: Thai
Ingredients: 1kg pork shoulder cut into bite-sized pieces; 800g glass or rice noodles; vegetables of your choice (spring onions, Little Gem lettuce, celery, bean sprouts, rainbow chard or spinach), sliced on the diagonal; 1 medium onion halved; 1 celery heart; 4 carrots; 1 garlic bulb halved through the equator, unpeeled; 30g cassia bark; 5 star anise; 10 cloves; 1 tbsp white peppercorns; 10g coriander seeds; 50g coriander root; 35g salt (ideally Himalayan); 25g chicken bouillon (I use Knorr); 2 leftover chicken carcasses; 1 tsp white pepper; 1 tbsp salt (ideally Himalayan); 2 eggs lightly beaten; 50g white sesame seeds; 50g fried shallots or onions; 4 garlic cloves; 1 pickled garlic bulb; 1 bird’s-eye chilli trimmed (optional); 1 tbsp sugar; 35g fermented red bean curd; 50ml distilled white cooking vinegar; 200ml stock (see above)

Sai Deethwa

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Serves 4-6

More effort

Prep: 30 mins

Cook: 2 hrs and 30 mins

plus 1 hr marinating

A star rating of 5 out of 5.2 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

1kg pork shoulder

cut into bite-sized pieces
800g glass or rice noodles
vegetables

of your choice (spring onions, Little Gem lettuce, celery, bean sprouts, rainbow chard or spinach), sliced on the diagonal

For the stock (makes 1.2 litres)

1 medium onion

halved
1 celery heart
4 carrots
1 garlic bulb

halved through the equator, unpeeled
30g cassia bark
5 star anise
10 cloves
1 tbsp white peppercorns
10g coriander seeds
50g coriander root
35g salt

(ideally Himalayan)
25g chicken bouillon

(I use Knorr)
2 leftover chicken carcasses

For the marinade

1 tsp white pepper
1 tbsp salt

(ideally Himalayan)
2 eggs

lightly beaten

For the suki sauce

50g white sesame seeds
50g fried shallots

or onions
4 garlic cloves
1 pickled garlic bulb
1 bird’s-eye chilli

trimmed (optional)
1 tbsp sugar
35g fermented red bean curd
50ml distilled white cooking vinegar
200ml stock

(see above)

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Nutrition: Per serving (6)

kcal910
fat26g
saturates8g
carbs124g
sugars5g
fibre3g
protein43g
salt8.9g

Method

step 1

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.
step 2

Meanwhile, mix the marinade ingredients in a large bowl, add the pork and stir to coat. Leave to marinate for 1 hr.
step 3

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.
step 4

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.

Recipe tip

The traditional ingredients used in this recipe can be sourced in specialist shops or online.

Recipe from Good Food magazine, June 2021

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A star rating of 5 out of 5.2 ratings

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