Pork and transparent vermicelli

Semur Babi

Preparation info
  • to serve


    • Difficulty


Appears in

By Sri Owen

Published 1980

  • About

Use thinly sliced pork for this dish, preferably leg—either raw or cold roast pork. The vermicelli is the transparent kind, made from green bean starch, that is common in Japan and all over south-east Asia. In Indonesia we call it by its Chinese name, so-un.


  • 500 g ( lb) sliced pork
  • a bunch of spring onions


Clean and cut the spring onions into pieces about 2 cm (nearly 1″) long. Seed the chillis and cut into very fine sticks, and cut the ginger in the same way. Peel and seed the tomatoes, then chop them. Peel the garlic and slice it thinly. Soak the vermicelli in cold water for 30 minutes, then drain.