- 500 g pork belly with rind (one piece)
- ½ tsp salt
- 1 tsp Chinese five spice powder
- 1½ tsp sugar
- ½ tsp black pepper
- 1-2 cloves of garlic
- rind mixture: 2 tsp vinegar or lemon juice + 1 tsp salt
Serve with white rice or Banh hoi
- pack Banh hoi–vermicelli, according to instructions
- steamer or improvised steamer
Suggestions for garnishfresh
- fresh herbs: coriander, mint, etc.
- pickled carrot Dua ca rot
- (mixed) lettuce
- roasted peanuts Dau phong rang
- (dried) fried onion or shallots
- (dried) fried garlic
- Clean the pork belly with water. Scrape with a large knife along the rind to clean extra, but don’t cut into it. Rinse and pat the dry with paper towels.
- In a bowl dissolve the rind mixture of vinegar or lemon juice and salt.
- Add the salt, five spice powder, sugar, pepper and garlic in a mortar and crush with a pestle.
- Put the pork belly in a large bowl with rind down and rub the marinade over the meat (use disposable gloves). Do not forget to rub the sides but leave the skin untouched.
- Turn the pork belly with the rind side up. With paper towel wipe the rind clean and pat dry. Use a toothpick or pricker to prick all over the rind, but not too deep. This is to make the rind crispier. Brush the whole rind with the rind mixture. Place the pork belly without covering in the fridge for about 4 hours or preferably over night. Keep the rind mixture.
- Preheat the oven to 200 ° C. Remove the pork belly from the refrigerator, pat dry the rind and brush it again with the rind mixture. Put the pork belly with rind side up on a large piece of tin foil and fold the foil as a baking tin around the pork, leaving the rind uncovered. The pork belly is completely covered with foil except for the rind. Place the pork belly (rind side up) on a baking tray and grill for about 30 minutes depending on the thickness of the meat.
- Soak the vermicelli Banh hoi about 2-3 minutes in a large bowl with hot (not boiling) water. The duration depends on the brand (read the instructions) and also on personal preference. Keep an eye on the vermicelli, it absolutely must not be too soft. Drain in a colander and rinse with cold water. The vermicelli is still stiff, but not hard. Bring water in the steamer to the boil. Divide the soaked vermicelli on the steam section with holes. The vermicelli layer should not be too thick. Put the lid on the pan and steam for about 2-3 minutes, but keep an eye on the softness of the vermicelli. The noodles should not be too soft even at this stage. The vermicelli is now sticked to each other and takes the shape of the steamer. Put the vermicelli patty on a plate and let cool. You can hold the patty without the vermicelli fall apart. Cut triangles, square or vertical forms from the vermicelli patties, or roll it into a bar. Repeat the process.
- Remove the pork belly from the oven and remove the tin foil. Put the pork belly with rind up on a grill rack with the baking tray covered with tin foil underneath. Pat dry the rind with a paper towel and brush again with the rind mixture. Roast the pork belly about 20 minutes until tender with a crispy rind. If necessary, turn the temperature higher to make extra crispy rind. Keep an eye on the skin of the pork. If necessary cover with tin foil on any places that start to burn a little.
- Fry the spring onions in about 2 tablespoons of oil until they turn soft. Add a pinch of salt. Keep the spring onion oil in a bowl.
- Remove the pork belly from the oven, place on a cutting board and let rest about 10 minutes.
- First cut strips of the pork and then chop the strips into bite-sized pieces.
- Put some of vermicelli patties on a plate. Sprinkle spring onion with oil over it. Put pieces of pork belly next to it. Pour basic fish sauce dipping Nuoc cham over the noodles to taste.
- Garnish to taste. My personal preference is with pickled carrot Dua ca rot, fresh mint and coriander. I use Sriracha chili sauce as extra because it is so tasty with grilled pork.