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Caramelised pork belly slices & patties noodle salad
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Delicious BBQ pork and patties with rice vermicelli, pickles, herbs, and tangy dipping sauce. Dip or pour over noodles for a flavorful slurp-worthy meal.
Ingredients:
  • 60 g (2oz) caster (superfine) sugar
  • 75 ml (2½fl oz) hot water
  • 450–500 g (1–1lb 2oz) free-range pork belly, skin removed minced or blended in food processor
  • 450–500 (1–1lb 2oz) free-range pork belly, skin removed sliced into 3cm (1in) squares 1cm (⅓ in) thick
  • ½ tablespoon groundnut (peanut) or vegetable oil
  • 4 garlic cloves minced
  • 2 round shallots finely chopped
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 4 tablespoons fish sauce
  • 1 teaspoon seasoning powder or stock cube (mushroom, pork or chicken) (optional)
  • ½ teaspoon freshly ground black pepper
  • 100 g (3½oz) thinly sliced kohlrabi or radishes
  • 100 g (3½oz) thinly sliced carrots into rounds
  • 1 teaspoon sea salt
  • 1 teaspoon caster (superfine) sugar
  • 2 tablespoons cider vinegar
  • 300 g (10½oz) rice vermicelli (0.8mm)
  • 80 ml (3fl oz/scant ½ cup) fish sauce
  • 100 g (3½ oz) caster (superfine) sugar
  • 400 ml (13fl oz/generous 1½ cups) boiling water
  • 3 garlic cloves finely chopped
  • 3 chillies finely chopped
  • fresh lettuce
  • fresh herbs such as Thai basil, mint, coriander (cilantro) or perilla (shiso), etc.
Instructions:
  • Make the caramel sauce by melting sugar in a heavy-bottomed saucepan over low heat until it turns golden and caramel, stirring occasionally. Carefully pour hot water into the caramel, mix well, and set aside. Combine pork mince and sliced pork belly in separate bowls. Mix marinade ingredients in a bowl and divide evenly between the two bowls of meat. Add 2 tablespoons of caramel sauce to each bowl, mix well. Shape minced pork into 5cm-wide patties and place in a container. Marinate in the fridge for at least 2 hours. Prepare the pickles by mixing carrot and kohlrabi with salt, let rest, rinse, then mix with sugar and vinegar. Refrigerate for at least 1 hour. Cook noodles according to package instructions. Arrange a handful of leaves in each bowl, top with noodles and half of the pickles. Make dipping sauce by mixing all ingredients in a bowl. Cook patties in a non-stick pan until golden on both sides, about 10 minutes. In the same pan, caramelize the pork belly in batches. Place patties and pork slices on top of noodle bowls and dipping sauce bowls.

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