Suckling pig, jellyfish and noodle salad

Preparation info

  • Serves


    • Difficulty


Appears in



By Terry Durack

Published 2002

  • About

Without the noodles, this traditional banquet dish is texture city, running from the sharp crack of the pig skin, to the India rubber chew of the jellyfish and the satisfying crunch of cucumber and celery. With the noodles, it takes on even more bounce.


  • 200 g (7 oz) dried jellyfish
  • 150 g (5


Soak jellyfish in a large pot of water for 24 hours, changing the water 3 or 4 times. Trim each piece of jellyfish then roll up like a piece of carpet. Trim edges and cut into strips about 1 cm (½ in) wide. Dip strips in boiling water, drain and let cool. Pat dry with paper towels.

Pour boiling water over noodles in a heatproof bowl, let stand for 3 to 5 minutes and drain. Mix with sesa