THE SMOKY PORK-COILS

(Our Play on Vietnamese Grilled Pork / Bun Cha)

THE SMOKY PORK-COILS

Ingredients: 400g Pork belly (thinly sliced), 2 tbsp Fish sauce, 1 tbsp Sugar, 1 tbsp Honey, 2 cloves Garlic (minced), 1 Lemongrass stalk (minced), Fresh Mint, Pickled Carrots...

Ingredients

  • 400g Pork belly (thinly sliced)
  • 2 tbsp Fish sauce
  • 1 tbsp Sugar
  • 1 tbsp Honey
  • 2 cloves Garlic (minced)
  • 1 Lemongrass stalk (minced)
  • Fresh Mint
  • Pickled Carrots

Cooking Method

  1. The Coat Toss pork with the silk and architect ingredients; let rest for 30 minutes to tenderize.
  2. The Bloom Add a tiny 15ml splash of water to the leftover marinade to ensure the lemongrass releases its perfume.
  3. The Scorch Grill on high heat for 3 minutes per side until the edges are blackened and charred.
  4. The Finish Serve over rice noodles with a hit of raw mint and vinegar dressing.

Cuisine: Asian

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