Chargrilled pork neck with vermicelli noodles

Name: Chargrilled pork neck with vermicelli noodles
Total time: 2700 s
Yield: Serves 4 - 6 servings
Cuisine: British
Ingredients: 2 tbsp sugar; 4 tbsp fish sauce; 1 tbsp honey; 1 tsp ground black pepper; 6 spring onion, white part only, thinly sliced and pounded to a paste using a mortal and pestle, plus some sliced green ends to garnish; 2 garlic cloves, finely diced; 500 g pork neck, thinly cut across the grain into slices 3 mm thick; 2 tbsp vegetable oil; 12 bamboo skewers; 250 g cooked rice vermicelli noodles; 5 mint leaves, roughly sliced; 5 perilla leaves, roughly sliced; 5 Vietnamese mint leaves, roughly sliced; 1 Lebanese cucumber, halved lengthways and sliced; 2 handfuls bean sprouts; 125 ml Nouc cham dipping sauce; 4 tbsp fried red asian shallots; 4 tbsp crushed roasted peanuts

Santy Coy @chefsantycoy

Gold Coast, Australia

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

45 minutes

Serves 4 - 6 servings

2 tbspsugar
4 tbspfish sauce
1 tbsphoney
1 tspground black pepper
6spring onion, white part only, thinly sliced and pounded to a paste using a mortal and pestle, plus some sliced green ends to garnish
2garlic cloves, finely diced
500 gpork neck, thinly cut across the grain into slices 3 mm thick
2 tbspvegetable oil
12bamboo skewers
250 gcooked rice vermicelli noodles
5mint leaves, roughly sliced
5perilla leaves, roughly sliced
5Vietnamese mint leaves, roughly sliced
1Lebanese cucumber, halved lengthways and sliced
2 handfulsbean sprouts
125 mlNouc cham dipping sauce
4 tbspfried red asian shallots
4 tbspcrushed roasted peanuts

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Steps

45 minutes

1

In a large mixing bowl, combine the sugar, fish sauce, honey and pepper. Mix until the sugar has dissolved, then add the bashed spring onion, garlic and pork.
2

Toss to coat the pork well, then pour the vegetable oil over the top. Cover and marinate in the refrigerator for 2 hours or overnight for an even tastier result.
3

When you are nearly ready to cook, soak the skewers in water for 20 minutes to prevent scorching. Thread the pork onto the skewers, discarding the remaining marinade.
4

Chargrill the pork skewers over medium high heat for 1 - 2 minutes on each side or until cooked through and nicely browned.
5

Divide the noodles among serving bowls. Top with herbs, cucumber and bean sprout, then sit the pork skewers on top.
6

Drizzle each bowl with nouc cham. Sprinkle with the fried shallots, crushed peanuts and green spring onion slice and serve.

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Cooksnaps

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Santy Coy @chefsantycoy

on January 20, 2022 16:43

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!