Food Love Stories

  1. Remove the Tesco Finest Ultimate pork loin joint (1–1.2kg) 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, prepare for the dressing. Peel 5cm ginger and slice into matchsticks. Remove and throw away the outer leaves of 1 lemongrass stalk, then finely chop the stalk. Next, take 15g fresh coriander and finely chop the stalks, keeping the leaves whole. Lastly, deseed and slice 1 red chilli.
  4. Put 1/2 teaspoon cornflour in a small saucepan and slowly whisk in 125ml reduced-salt soy sauce, followed by the ginger, lemongrass, 100g clear honey and 3 tablespoons 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.
  5. Make the rice noodle salad. Peel 2 carrots and 1/2 cucumber into ribbons, and pick 15g fresh basil and fresh mint leaves. Cook the rice noodles to pack instructions. Toss with the carrots, cucumber, basil, mint, 150g edamame beans, coriander leaves, and 3 tablespoons sesame oil. Then arrange on a platter.
  6. 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 2 tablespoons of roughly chopped salted peanuts. Drizzle over the dressing and serve with lime wedges for squeezing over, if you like.

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32 items

Sue’s ‘dive in’ crispy pork noodles

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