BUN CHA – GRILLED PORK (TWO WAYS); RICE NOODLES; PICKLES AND A SWEET ‘N 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:

• ​6 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:

 

• 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. Sear the steaks on the hot coals. 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 – carrot & radish:

• Add the sugar, vinegar and water to a pot. Heat over a medium heat until the sugar is dissolved. Bring to the boil. 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. Add the thinly sliced radishes. 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.