BUN CHA/CHARGRILLED PORK AND NOODLE SALAD

Serves 6

FOR THE MARINADE

• 1 tbsp fish sauce

• 8 shallots, finely chopped

• 2 garlic cloves, chopped

• 1 tsp caster sugar

FOR THE DIPPING SAUCE

• 300g caster sugar

• 100ml fish sauce

• 100ml rice vinegar

• 100ml lime juice

• 1 red chilli, seeded and chopped

• 3 garlic cloves, chopped

• 60g carrot, thinly sliced

• 60g kohlrabi, thinly sliced

FOR THE GRILLED PORK

• 300g pork belly, cut into thin strips

• 350g pork mince

• 1 free-range egg

• 4 tbsp chopped chives

• 600g rice vermicelli

• 150g bean sprouts

• 200g butter lettuce leaves

• 1 large handful fresh coriander sprigs

• 1 large handful fresh mint

• 1 large handful fresh basil

To make the marinade Combine the fish sauce, shallots, garlic and sugar.

To make the dipping sauce

1. Combine the sugar, fish sauce, rice vinegar and lime juice, and heat just enough so the sugar can dissolve.

2. Add the chilli, garlic, carrot and kohlrabi, and set aside.

To make the grilled pork 1. Preheat the oven to 200°C on grill. Prepare the crackling by removing the rind from the pork belly and placing it on an oven tray; brush with olive oil.

2. Place in the oven for about 45 minutes or until very crispy and golden.

3. Set aside to cool. If not used immediately, wrap airtight.

4. Put the pork belly strips with half the marinade in the refrigerator for 2 hours to marinate.

5. Mix the pork mince, the remaining marinade, egg and chives in a bowl. Refrigerate for 2 hours.

6. Heat a braai or grill to mediumhigh heat. With damp fingers, form the pork meatballs into 3cm-thick patties.

7. Barbecue the pork strips and patties for 3 minutes on each side; if you are using an oven, make sure they’re cooked until they have a charred appearance.

8. Boil some water and add 2 teaspoons of salt.

9. Cook the rice vermicelli for about 5 minutes.

To serve, divide the dipping sauce between 6 bowls. Add some pork and patties to each bowl. Arrange the noodles, bean sprouts, lettuce and herbs around the pork.