Char Grilled Pork Paddies With Vietnamese Herbs Bun Cha Recipes

CHAR GRILLED PORK PADDIES WITH VIETNAMESE HERBS: BUN CHA

Steps:

• In a mixing bowl, combine the spring onions, garlic chives, shallots, garlic, black pepper, fish sauce and soy sauce.
• In separate bowl, combine half the marinade, minced pork, and egg and mix well.
• Add the sliced pork belly to the remaining marinade. Cover and marinate both meats in the refrigerator for 2 hours, or overnight for a better result.
• Form the pork mixture into small round balls with oiled hands, then slightly press down on each ball to form patties, about 2 inches/5 cm in diameter and 1/2-inch/ 1 cm thick.
• Heat a charcoal grill or barbecue to medium-high and grill the patties for 4 minutes on each side. Grill the pork belly for 2 minutes on each side or until brown.
• Place the noodles, herbs and patties on three separate platters.
• Transfer to 4 to 6 dipping bowls.
• For the dipping sauce: Add fish sauce, vinegar, sugar and water to a saucepan. Mix, then bring to the boil. Transfer to a dipping bowl and add chile, garlic and lime juice.

BUN CHA - GRILLED VIETNAMESE PORK SKEWERED RECIPE

Steps:

• In a large mixing bowl, combine the honey, hoisin sauce, fish sauce, garlic, spring onions, oyster sauce, salt and pepper, mixing well.
• Add the pork, coating the slices well. Cover and marinate for 1 hour.
• Meanwhile, start the barbecue fire. Soak the bamboo skewers.
• When ready to eat, thread the meat strips on the skewers.
• Don't be tempted to overload the skewers; skewers which are too generous will char on the outside by the time the inside is cooked.
• Grill over medium-hot coals for 3 to 4 minutes, brushing the meat with the marinate.
• When browned and cooked, remove from the fire and serve.