Bun Cha – Vietnamese Pork Belly with Rice Noodles

Cut the pork belly into bite-sized slices, about 0.5 cm thin.

Place the meat in a bowl. Add sugar, 2 tbsp fish sauce, soy sauce, 2 tbsp lime juice, oil, finely chopped garlic (3 cloves), and the onion cut into rings. Season with pepper and let marinate in the refrigerator for at least one hour.

Meanwhile, prepare the dressing: Mix the remaining chopped garlic (2 cloves), finely chopped chili, brown cane sugar, the remaining lime juice, and the remaining fish sauce with 4 tbsp water until the sugar has dissolved.