Bún Mắm with Crispy Pork Belly

Name: Bún Mắm with Crispy Pork Belly
Total time: 5400 s
Yield: Serves 6 servings
Ingredients: 2.2 lbs pork belly (1 kg); 3.3 lbs fresh rice vermicelli noodles (1.5 kg); 1 kohlrabi; 1 carrot; 3/4 cup fermented anchovy sauce (200 ml); 1/4 pineapple; Garlic, shallots, chili peppers, lime or calamansi; 1 cucumber; Mixed fresh herbs, bean sprouts, banana blossom; Vegetable oil, sugar; Roasted peanuts

Bếp của Quỳnh @cook_5456193

Bún mắm is a specialty of Da Nang. If you visit Da Nang, you should try it at least once. The most basic version is bún mắm with pork, but instead of using boiled pork, I’m making it with crispy fried pork belly for a change of flavor. (May)

Bếp của Quỳnh @cook_5456193

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Ingredients

90 minutes

Serves 6 servings

2.2 lbspork belly (1 kg)
3.3 lbsfresh rice vermicelli noodles (1.5 kg)
1kohlrabi
1carrot
3/4 cupfermented anchovy sauce (200 ml)
1/4pineapple
Garlic, shallots, chili peppers, lime or calamansi
1cucumber
Mixed fresh herbs, bean sprouts, banana blossom
Vegetable oil, sugar
Roasted peanuts

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Steps

90 minutes

1

Cut the pork belly into large pieces. Rub with coarse salt, rinse well, and steam for about 10 minutes. Remove and let drain thoroughly, then pat dry with paper towels. Marinate with a little seasoning powder for 1 hour. Heat a ladle of vegetable oil in a pan, add the pork pieces, and fry over low heat, turning until golden and crispy. Remove and let cool, then slice.
2

To make the pickled kohlrabi and carrot: Peel and cut into thin strips. Soak in salted water for 10 minutes, rinse, and squeeze dry. Toss with sugar and let sit for 30 minutes. Mix 2 tablespoons vinegar, 4 tablespoons water, and 2 tablespoons sugar, stir well, then pour over the kohlrabi and carrot. Let pickle for about 2 hours before serving.
3

Prepare the fresh herbs and cucumber: wash and cut into small pieces. Lightly crush the roasted peanuts.
4

To make the sauce: Finely chop garlic and chili. Chop pineapple and squeeze to get both juice and pulp. In a pot, combine 3 tablespoons sugar and 1/2 cup water, bring to a boil, then let cool. Pour into a bowl, add 3/4 cup (200 ml) fermented anchovy sauce, garlic, chili, pineapple juice, and pulp. Squeeze in lime or calamansi juice and mix well.
5

Heat oil and fry shallots until crispy, then transfer to a bowl and turn off the heat.
6

To serve, arrange all the components: add fresh herbs, rice vermicelli, cucumber, crispy pork belly, pour over the prepared sauce, top with fried shallot oil and roasted peanuts. Toss well and enjoy.