• 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


  • 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.

Goes well with


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