Honey Glazed Belly Pork ‘Bún Thịt Nướng’
Ready for an explosion of flavour? This Bún Thịt Nướng by @chef_thuy_pham will transport you to the streets of Vietnam.
- Recommended Oven
- Dome, Arc XL, Arc
- Cook Time
- 3.5 hours
Ingredients
- Makes
- 4 bowls - 16 skewers
Equipment Needed
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Instructions
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Step 1
Cut the pork belly into 3cm/1-inch strips, then thinly cut those strips widthways, into 3mm/ 0.1 inch slices. Put the pork slices into a large bowl, add all of the marinade ingredients and mix well. Cover and put into the fridge to marinate for 3 hours, or ideally overnight for best results.
Step 2
Soak the bamboo skewers in cold water for 5 minutes before use and then one by one, skew the pork slices on, folding over any larger pieces.
Step 3
Put all of the nước chấm fish sauce ingredients into a bowl, mix well and set aside.
Step 4
Place the skewers on to a baking tray, brush each one with honey, then grill in your Gozney for 7-8 minutes at 300°C/572°F, turning halfway through.
Step 5
Plate the skewers onto a bed of rice noodles, add the carrots, cucumber and fresh herbs, then sprinkle with crispy fried shallots.
Step 6
Lastly, pour over the Vietnamese nước chấm fish sauce and drizzle with chilli oil to complete the dish!