Monday, 27 May 2013

Grilled Pork Belly and Pork Patties with Vermicelli and herbs or Bun Cha

This is one of my favourite BBQ'd dishes! The kids love it, so there's no complaints. It is super easy to do, it does take time to marinate the meat but it's worth it. 

4 cloves of garlic, finely minced
1/2 onion, finely minced
1/2 cup oyster sauce
2 tbsp sugar

1 Slab of fresh pork belly, not cured
1 lb ground pork

For the Noodles
1 pack of vermicelli

1 head of green lettuce
1 bunch of cilantro
As much mint and basil as you like

Fish Sauce
4 cups of boiling water
juice from 1-2 limes
3/4 cup of sugar
1/4 of fish sauce
 3-5 cloves of garlic, finely minced
2 chili peppers, minced

Night Before
Mix all of the marinade ingredients in a bowl. Separate into two portions. Thinly slice the pork belly, as thin as you can get it. Mix the marinade with the pork belly and the ground pork. Keep the two meats separate. Keep it in the fridge overnight.

4-6 hours before your ready to cook, soak the vermicelli noodles in cool water. Leave them to soak until your ready to cook.

Wash and pick separate the herbs, dry them as much as possible.

Boil water then cook noodles according to package directions. It won't take long to cook them. Drain and rinse them. Leave them aside.

Heat your grill. I use charcoal.

Combine all the ingredients for the fish sauce. Let it sit.

Form your ground pork into patties that are the size of sliders.

Grill your patties, a few minutes per side. 

I have a thing that looks like this
I have no idea what it's called

I use this for the pork belly. Place the pieces of pork belly onto this contraption in a single layer. Close it and grill a few minutes per side. I suppose you could also skewer it.

Let everyone assemble their own bowls. Put noodles, any herbs you like, the meat and top with as much fish sauce as you would like. My boys also like to wrap it all up in a rice paper roll and dip it into the fish sauce.


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