Vietnamese Grilled Pork

What you need

Ingredients

Measured for 4 servings.

• 681 gPork Shoulder
• 200 g dryRice Vermicelli
• 275 gEgg Rolls
• 45 gShallots
• 22.5 gGarlic
• 50 gSugar
• 15 mlFish Sauce
• 7.5 mlDark Soy Sauce
• 3 gGround black pepper
• 45 mlRapeseed Oil
• 100 gCucumber
• 20 gMint
• 20 gPeanuts

Make it

Method

1. 01

   Slice 681 g pork shoulder across the grain into pieces about 5 mm thick. Mix the measured 45 g minced shallots, 22.5 g garlic, 50 g sugar, 15 ml fish sauce, 7.5 ml dark soy sauce, 3 g ground black pepper and 45 ml rapeseed oil. Coat the pork, cover and refrigerate for at least four hours; the 260-minute preparation figure includes this passive wait. Dark soy is our measured colour-building substitute for the original recipe's current caramel sauce.

2. 02

   Near serving time, cook the 200 g dry rice vermicelli in boiling water for the time on its own package; rinse briefly only if the package recommends it, then drain well. Heat the measured 275 g ready-made vegetable egg rolls separately according to their package until piping hot and crisp. Wash and slice the 100 g cucumber, chop 20 g mint and crush 20 g peanuts. Keep cooked foods away from the raw-pork equipment.

3. 03

   Preheat a grill or grill pan. Cook the pork in uncrowded batches, turning until browned and cooked through; 5 mm slices may take roughly 4–8 minutes per batch, but the number of batches can extend the 25-minute cooking estimate. Alternatively, bake on a rack at 190°C for about 10–15 minutes and briefly broil for colour while watching closely. Check a representative thick piece with a clean thermometer: 70°C held for two minutes. Divide noodles, pork, egg rolls, cucumber, mint and peanuts equally among four bowls. Discard marinade that touched raw pork; any separately prepared dipping sauce is optional and not included in these nutrients.