Serves 4 - 6
Preparation time 20 minutes, plus 30 minutes to marinate
Cooking time about 10 minutes
You need
• 500 g deboned pork shoulder or neck, in 2 cm pieces
• sesame oil
• 1 or 2 small lettuce heads, leaves separated
• 1 small cucumber, in blocks or slices
• ½ cup long mung bean sprouts
• 200 g pea pods, thinly sliced
• handful of mint leaves
• lime juice, to taste
• about 100 g rice vermicelli
For the marinade
• 3 spring onions, chopped
• 1 small onion, pulped with a hand blender
• 1 tablespoon fish sauce
• 2 cloves of garlic, finely chopped
• 1 tablespoon brown sugar
• 1 tablespoon low sodium soya sauce
• 2 teaspoons oyster sauce
• pinch of salt and pepper
For the noodle sauce
• juice of 1 lime or about 30 ml lemon juice
• 2 tablespoons fish sauce
• 2 tablespoons low sodium soya sauce
• 2 tablespoons sesame oil
• 1 red chilli, chopped or to taste
• ½ cup mint leaves, torn
Here's how
1 Combine all the marinade ingredients. Add the pork to the marinade and set aside for 30 minutes to 1 hour.
2 Whisk the ingredients for the noodle sauce together. Cook the rice vermicelli according to the directions on the packet. Drain the vermicelli and combine with the sauce.
3 Heat a cast iron pan and fry the marinated pork in sesame oil until it's brown and caramelised. Regulate the heat so the meat doesn't burn before it is cooked through.
4 Take a lettuce leaf and add a few spoons of pork, some noodles, cucumber, sprouts, peas and mint. Drizzle with lime juice and eat it like a wrap. Alternatively, combine all the ingredients to make a fresh, filling salad.
Tip The marinated pork is also delicious threaded onto skewers and cooked over the coals.
