Slice the pork belly thinly and marinate with 1/2 teaspoon salt, 1 tablespoon fish sauce, a pinch of MSG, 2 teaspoons sugar, 1 tablespoon oyster sauce, 1 tablespoon sesame oil, a packet of five-spice powder, 3 minced lemongrass stalks, and 1 crushed garlic clove.

Choose pork shoulder with more fat or use 14 oz lean pork + 3.5 oz fat, mince and marinate like the pork belly.

Thinly slice the papaya and carrot, then marinate with sugar, salt, and lime juice.

Mix the dipping sauce: 2 parts fish sauce, 2 parts sugar, 5 parts water, and juice of 1 lime or 2 parts vinegar, or adjust to taste.

Marinate the pork belly for a few hours, then grill over charcoal for better flavor than oven grilling.

Form the minced pork into balls, flatten them, and grill over charcoal until cooked.

Wash the fresh herbs, mince garlic and chili, mix with the dipping sauce, add the pickled papaya and carrot to the sauce, and everything is ready to be served and enjoyed.