This is a brilliant, Vietnamese-inspired marinade - fresh with lemongrass, sweet and salty - with a classic fish sauce/lime juice/chiilli dipping sauce on the side. We all go weak for this pork - we're using the same cut as we do for our char siu, strips of scotch fillet, which have a nice marbling of fat and take on the marinade beautifully. Defrost fully then heat a lightly oiled fry pan, griddle or BBQ hot plate and cook for 3-4 minutes each side or until cooked through. Allow to rest for 3 minutes, slice thinly and serve with some lime wedges, the nouc cham sauce, rice-vinegar pickled vegetables, with coconut or steamed rice on the side.
Pork, brown sugar, lemongrass, garlic, pepper, rice bran oil, red chillies, lime juice, fish sauce, water, caster sugar. (FISH)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
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Serve with lime wedges, coconut or steamed rice, or rice vermicelli with rice-vinegar pickled vegetables and/or stir fried Asian greens. Alternatively, wrap the sliced pork in rice paper rolls with some Asian slaw or the rice-vinegar pickled vegetables.