SunPork Fresh Foods Super Crunchy Honey Pork
Pork Ho Fun Soup
Warm noodle soup is one of the most comforting things you can eat in these colder months, and this Pork Ho Fun Soup is no exception. With lots of aromatic spices, soft noodles and tender pieces of pork, you’ll be craving it all year round.


Capable Cooks


What you’ll need


  • 500g SunPork Fresh Foods Scotch Fillet, cut into med sized chunks
  • 3 star anise
  • 1 bay leaf
  • 1 tsp. cloves
  • 1 cinnamon stick
  • ¼ tsp. Sichuan peppercorns
  • ¼ tsp. fennel seeds
  • 1 whole nutmeg
  • 2 cardamom pods
  • 2 Tbsp. oil
  • 2 Tbsp. fresh ginger, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 2 Tbsp. soy sauce
  • 3-4L water, depending on your pot size
  • 500g fresh ho fun noodles*
  • 2 pak choy
  • 2 spring onions, finely chopped
  • Coriander, chopped to serve

*You can buy fresh ho fun noodles from your local Asian grocer, otherwise any sort of thick rice noodles should do the trick.

** Spice bags are available in major retailers, or alternatively you can use cheese cloth which is also available in major supermarkets or kitchenware stores.

How to make it

  1. Place all the spices into a spice bag**. Fill a small bowl with water and the place the spice bag into the bowl for 10 mins.
  2. In a large pot of boiling water add the pork and cook for 3-4 mins, then drain and run under fresh water.
  3. Heat a large saucepan over low-med heat, then add oil, and cook the ginger and garlic for 1-2 mins or until fragrant.
  4. Add the pork to the ginger and garlic mix and cook for 4-5 mins. Add soy sauce and continue to cook for 1 min.
  5. Add the spice bag and water from the bowl to the pot, then fill the pot with additional water until full and bring to a simmer. Cover and continue to cook for 30 mins.
  6. In a separate pot bring a full pot of water to a boil, add the ho fun noodles and pak choy and cook for 1 min until tender, then drain.
  7. Add noodles and pak choy to your serving bowls, then ladle the soup and pork over the top.
  8. Top with spring onions and coriander.
  9. Serve and enjoy!