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Ingredients
- 500 g pork belly, whole piece
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 250 g Bun rice noodles
- 2 tbsp sugar
- 2 tbsp brown cane sugar
- 1 red chili pepper
- 2 tsp soy sauce
- 1 tbsp vegetable oil
- 5 cloves garlic
- 1 yellow onion
- 1 pinch black pepper
- 1 handful Perilla leaves
- 1 handful lemon balm
- 1 handful fresh coriander
Preparation
- 1Cut the pork belly into bite-sized slices, about 0.5 cm thin.
- 2Place 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 marinate in the refrigerator for at least one hour.
- 3Meanwhile, 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.
- 4Cook the rice noodles in salted water according to package instructions for about 6 minutes. Then rinse with cold water to prevent them from sticking together.
- 5Heat a pan strongly and sear the marinated meat in portions until golden brown and slightly crispy.
- 6Briefly rinse the noodles with hot water and serve together with the fried meat, the dressing, and fresh herbs (Perilla, Lemon Balm, Coriander).
