INGREDIENTS………………………………..
| • Pork belly | 500 g |
|---|---|
| • Lean pork shoulder | 500 g |
| • Rice vermicelli | 1 kg |
| • Lemongrass | 4 stems |
| • Shallot | 5 |
| • Garlic | 3 cloves |
| • Herbs | 200 g |
| • Caramel syrup | 2 tbsp |
| • Lime juice | 2 tbsp |
| • Salt, fsh sauce, pepper, seasoning |
enough |
DIPPING SAUCE………………………………
| • Fish sauce | 50 ml |
|---|---|
| • Lime juice | 2 tbsp |
| • Garlic | 3 cloves |
| • Chili | 1 |
| • Sugar | 2 tbsp |
| • Seasoning | 1/2 tbsp |
| • Water | 50 m |
| • Green papaya | 100 g |
| • Carrot | 100 g |
| Mix lime juice, fsh sauce, garlic, chili, sugar and seasoning together. Garnish with cut carrot flowers. |
 |
Slice the pork belly into thin pieces.
Mince the pork shoulder.
Finely chop the lemongrass, stalks only. Mince the
shallot and garlic. Using a fne cloth, squeeze the
liquid out of the lemongrass, garlic and shallot.
Reserve.
Divide the liquid into two equal
parts and use to marinate both
types of pork. Season with salt,
fsh sauce, pepper, seasoning
and lime juice. Let marinate
for 1h.
Roll the pork shoulder into balls.
Grill until golden brown.
Grill the pork belly until golden
brown.
Serve with fresh herbs, noodles
and dipping sauce.
