Vietnamese Grilled Pork with Vermicelli (Bún thịt nướng)

Name: Vietnamese Grilled Pork with Vermicelli (Bún thịt nướng)
Ingredients: Pork belly; Shallots, garlic, lemongrass; Oyster sauce, fish sauce, and seasonings; Cucumber, carrot; Vinegar, sugar, salt; Caramel sauce (for color)

Huyền Vũ @cook_12068696

Finland

Living far from home, whenever I crave something, I have to figure out how to make it myself. The most important thing is that it has to be quick and simple. I use the oven since I don't know how to grill over charcoal.

Huyền Vũ @cook_12068696

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Ingredients

Pork belly
Shallots, garlic, lemongrass
Oyster sauce, fish sauce, and seasonings
Cucumber, carrot
Vinegar, sugar, salt
Caramel sauce (for color)

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Steps

1

Marinate the pork with minced lemongrass, black pepper, garlic, shallots, oyster sauce, and caramel sauce for at least 2 hours.
2

Preheat the oven to 400°F (200°C). Place the pork on aluminum foil and roast until golden. Flip once and continue roasting, but don't overcook to avoid drying out the meat.
3

Mix cucumber and carrot together with vinegar, sugar, and salt to make a sweet and tangy pickle.
4

To make the dipping sauce: Mix sugar, lime juice, and warm boiled water. Adjust until the flavor is just right, then add fish sauce and finally finely chopped garlic and chili.