From Thái Huyền's kitchen in Vietnam. 
Open in Cookpad AppSteps
- 1
Marinate the pork: Slice the pork belly into 1.5mm pieces. Mix with chopped shallots, minced garlic (use 1/3 of the shallots), coarsely chopped tender part of lemongrass, scallions cut into 3/4-inch (2cm) pieces, 1 tablespoon oyster sauce, 2 teaspoons brown sugar, 1 teaspoon seasoning granules, ground black pepper, a splash of fish sauce, 2 teaspoons honey, and 1 teaspoon sesame oil.
- 2
Pickled vegetables:
- Mix kohlrabi and carrot with vinegar and let sit for 20 minutes, then drain.
- Add sugar to taste, toss, and let soak for another 15 minutes.
- Once the vegetables are pickled (taste to check), add calamansi or lime juice, chopped chili, minced garlic, and a pinch of seasoning powder. Adjust to taste.
- 3
Prepare the dipping sauce (measurements use a small rice bowl):
+ 2 bowls water
+ 3 tablespoons sugar (soup spoon)
+ 1/2 bowl good-quality fish sauce
+ 2 tablespoons vinegar (taste for a mild sourness; you can add calamansi or lime juice later)
+ A pinch of black pepper, minced garlic, and chopped chili. Adjust to taste.
- 4
Grill the pork patties: Preheat the air fryer for 5 minutes at 400°F (200°C).
- Shape the ground pork into patties and cook at 355°F (180°C) for 12 minutes.
- 5
When ready to serve, warm the dipping sauce until just slightly hot.
- Serve the dipping sauce with the grilled pork and patties, add pickled vegetables, rice vermicelli, and mixed herbs as desired.
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