Food Love Stories

Food Love Stories Sue’s ‘dive in’ crispy p ork no o dles

W i l d s w i m m e r S u e i s t h e u l t i m a t e h o s t w h e n i t c o m e s t o f e e d i n g h e r f r i e n d s

Tesco Finest ultimate salt-aged pork loin joint*

£6

There’s nothing like a spot of wild swimming to give you an appetite, and Sue’s crispy pork noodles, made using a Tesco Finest ultimate salt-aged pork loin joint, has become a bit of a tradition over the years. Her friends love to help prepare it after a bracing dip in the sea – the gloriously crackled, succulent pork and spicy Asian favours fuel an afternoon of fun and laughter. With a shared love of open water and delicious food that doesn’t break the bank, it’s no wonder Sue and her swimmers have stayed lifelong friends.

S U E ’ S ‘ D I V E I N ’ C R I S P Y P O R K N O O D L E S

Serves 8 Takes 1 hr 30 mins plus resting Cost per serve £1.89

1-1.2kg Tesco Finest ultimate saltaged pork loin joint sea salt 2 tbsp roasted salted peanuts, roughly chopped lime wedges, to serve (optional) For the dressing ½ tsp cornfour 125ml reduced-salt soy sauce 5cm piece ginger, peeled and sliced into matchsticks 1 lemongrass stalk, outer leaves discarded, finely chopped 100g clear honey 3 tbsp fish sauce 15g fresh coriander, stems finely chopped, leaves left whole 1 red chilli, deseeded and finely sliced For the salad 180g dried rice vermicelli noodles 3 tbsp sesame oil 2 carrots, peeled into ribbons ½ cucumber, peeled into ribbons 150g pack edamame beans 15g fresh basil, leaves picked 15g fresh mint, leaves picked

1 Remove the pork 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, make the dressing. Put the cornflour in a small saucepan and slowly whisk in the soy sauce, followed by the ginger, lemongrass, honey and 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. 4 Cook the rice noodles to pack instructions. Toss with the other salad ingredients and the coriander leaves, then arrange on a platter. 5 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 peanuts. Drizzle over the dressing and serve with lime wedges for squeezing over, if you like.

Each serving contains

Energy Fat Saturates

Sugars Salt 3022kJ 724kcal 44g 15g 15g 2.5g 36% 63% 73% 16% 41%

Make it yours

Want to find ways to use up your roasted meat, or a speedier pork dish you can whip up midweek? Here are some ideas

3 WAYS TO USE YOUR JOINT

LEFTOVER PORK BÁHN MÌ

In this moreish Vietnamese-style recipe, your leftover roast pork is tossed in a sticky hoisin sauce, then stuffed into a baguette with sweet pickles, cucumber and fresh herbs.

CUBAN SANDWICH SALAD

These salad bowls pair your leftover pork with crispy croutons, cheese, salami and sweet pickle slices. A zesty mojo sauce brings it all together.

LEFTOVER PORK SANDWICHES WITH APPLE SLAW

A quick and easy lunch idea featuring a fresh apple and fennel slaw that can keep in the fridge for up to three days.

Find the full recipes for each of these ideas at tes.co/leftoverpork.

EXPRESS YOURSELF

Need a quicker, smaller version? Try Sue’s speedy pork noodle dish. It’s packed with fresh herbs and veg and uses a storecupboard-friendly dressing. Her impressive-looking meal for two is ready in under half an hour – and won’t break the bank to cook.