Mix the marinade sauce with fish sauce, oyster sauce, sugar, honey, seasoning powder, pepper, cooking oil, MSG, chili powder, caramel sauce, and minced garlic and onion.

Wash and cut the pork belly into 0.2-inch slices.

Marinate the meat for over 2 hours or overnight in the refrigerator.

Divide the sauce into two parts: one for the ground meat and one for the sliced meat (add soy sauce to the sliced meat for extra flavor).

After marinating, grill over charcoal or use an air fryer. If using an air fryer, line with foil or banana leaves, fry both sides twice, brush with oil, and for the third fry, remove the foil or banana leaves, fry at 320°F for 10 minutes, and for the third time, fry at 356°F for 3 minutes.

Wash the vegetables and make the dipping fish sauce.

The dipping sauce includes water, fish sauce, sugar, and vinegar. Ratio: 5:1:1:1. Then cook and let cool.

Make the pickled vegetables. Cut the green papaya into cubes, soak in salt for 10 minutes to remove the sap, then soak in sugar for 10 minutes. Cut the kohlrabi and carrot into cubes and soak in sugar for 10 minutes. After soaking, rinse with water and drain, then add to the fish sauce.

Mince garlic and chili if you prefer it spicier.

You can also enjoy with crab spring rolls if available.