BUN CHA β GRILLED PORK (TWO WAYS); RICE NOODLES; PICKLES AND A SWEET βN SOUR DIPPING SAUCE
Ingredients:
Pork Patties:
- 3.5 kg pork mince
- 1 grated onion
- 5 cloves garlic, chopped
- 1/2 thumb ginger, grated
- 3 spring onions, chopped
- 125 ml soya sauce
- 60 ml 5 spice
- 10 ml white pepper
- 60 ml fish sauce
- 60 ml caramel (equal parts sugar and water boiled until dark)
Pork Shoulder:
- 1.3 kg pork shoulder, cut into thick steaks
Marinade for meats:
- 400 ml oyster sauce
- 1/2 thumb of ginger, grated
- 1 onion, grated
- 5 cloves garlic, chopped
- 1 lemongrass, bruised and chopped finely
- 60 ml fish sauce
Stock:
- 1 pork bone
- 1 lemon grass
- Also use all the off-cuts from veggies used in other elements (carrots; onions; garlic, ginger: chili)
- 4 L water
- 30 ml pork bone stock powder
- White pepper to taste
Pickles:
- Γ’β¬βΉ6 carrots, spiralised
- 125 ml sugar
- 100 ml rice wine vinegar
- 60 ml salt
For the radish pickle:
- 250 g radishes, finely sliced with a mandolin
- 2 chillis, seeds removed and finely chopped
- 1 garlic clove, minced
To serve:
- 2 packs rice noodles
Herb oil for serving:
- 1 pack basil
- 1 pack coriander
- 1 pack mint
- 45 ml sesame oil
- 15 ml fish sauce
Method:
Pork patties:
- Mix all the ingredients for the patties together completely.
- Shape into very small patties.
Patties & pork steaks:
Β
- Combine all the marinade ingredients. Place the patties & pork steaks into the marinade and let it marinade for at least 20 minutes.
- After marinating, braai the patties on hot coals.Β Sear the steaks on the hot coals.Β Then cut it into thinner slices and cook through on the coals.
Stock:
- Add all the ingredients in a stock pot and cook this for at least 45 minutes or until the flavours are infused.
Pickles β carrot & radish:
- Add the sugar, vinegar and water to a pot.Β Heat over a medium heat until the sugar is dissolved. Bring to the boil.Β Split the liquid into another pot and let both pots simmer.
- Add the carrots to the simple pickling liquid. Let it simmer for 15 minutes.
- Now add the chilli and garlic to the other pot and let that infuse.Β Add the thinly sliced radishes.Β Let it simmer for 10 minutes.
- When done let this cool down.
To Serve:
- Cook the noodles in the stock and remove to another plate.
- Chop the herbs and dress with the oil and fish sauce.
- Place the meat and noodles in bowls, followed with stock, dress with the herb oil, and then with the carrot & radish pickle.