Suki recipe | Good Food

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)