To make the marinade, combine the fish sauce, garlic, shallots and sugar. Stir until the sugar has dissolved. Set aside.
To prepare the pork belly, remove the rind and cut into 2cm diced pieces. Pour half of the marinade mixture over the pork, stir, cover with cling film and refrigerate for a minimum of 2 hours – overnight if you get the chance.
For the pork patties, in a bowl combine the pork mince, remaining marinade, egg and chives. Mix well and form into an oval shape and flatten. Refrigerate for a minimum of 2 hours.
For the dipping sauce combine all the ingredients in a large jar with a lid, shake and put to one side.
Prepare the vermicelli by putting the noodles into a heat proof dish and cover with boiling hot water for about 5 minutes until just soft, drain and run under cold water.
On a medium-hot bbq hotplate – or a charcoal grill if you have one, cook the pork belly pieces and patties until caramelised on the outside and your pork is cooked, approx. 8-10 minutes.
To serve, divide the vermicelli between plates. Add pieces of pork and patties and arrange the bean sprouts, lettuce leaves and toasted peanuts. Give each person a small bowl of dipping sauce
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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