Chilli-caramel pork skewers with crisp rice noodles

SERVES 4

125 ml (½ cup) Vietnamese chilli sauce (see note) 1 tbsp each soy sauce and fish sauce 1 tbsp finely chopped coriander root 1 lemongrass stalk, white part only, finely grated 1 tbsp each finely grated lime rind and juice 500 gm rindless pork belly, thinly sliced 1 tbsp sesame oil 450 gm fresh rolled rice noodles (see note) Salted peanuts, chopped, to serve Baby shiso leaves (optional), to serve PICKLED CARROT 2 carrots, peeled and shredded

Juice of 1 lime, plus extra to taste 1 Combine chilli sauce, soy sauce, fish sauce, coriander root, lemongrass, lime rind and juice in a medium bowl. Add pork belly and toss well to combine. Set aside to marinate (10 minutes).

2 For pickled carrot, place ingredients in a bowl with 1 tsp salt flakes and toss to combine. Set aside to pickle (10 minutes). 3 Preheat grill to high. Thread pork onto 12 metal skewers and place on a lightly greased oven tray. Place under grill and cook, turning halfway, until lightly charred (6-8 minutes).

4 Meanwhile, heat sesame oil in a large non-stick frying pan. Add noodles and cook until golden and crisp (6 minutes). 5 Divide noodles between plates. Top with skewers and serve with pickled carrot, peanuts, shiso and pan juices. Note Vietnamese chilli sauce and fresh rice noodles, also known as bánh cuô´n, are available from Asian supermarkets.