I love Vietnam and I love Vietnamese food. So many wonderful memories of country, that just completely fulfilled my imagination of how it would be. Paddy fields and people on bikes with broad rimmed hats. The food markets were incredible, but funny with the stall holders laying down sleeping behind the stands of fresh vegetables. Restaurants were simple but with the best food imaginable. Then a trip to Marble Mountain in torrential rain, a waterfall pouring down from the mountain itself. An experience that everyone should have on their bucket list, is a visit to Vietnam!This is a recipe that my husband makes for me and is just so good every time, I just wanted to share it with you!!WINE NOTE: Chenin Blanc works well with this, especially a South African variety. Ken Forrester is renowned for a great CB!!!!
Cooking time Prep: 20 mins Cook: 2 hrs, 25 mins plus 4 hrs marinating
Servings Serves 2
- 600g pork belly
- 6 tbsp hoisin sauce
- 3 tbsp clear honey
- 3 tbsp rice vinegar
- 3 tbsp soy sauce
- 4 tbsp tomato ketchup
- 2½ cm piece ginger, peeled and finely chopped
- Coconut rice, to serve (see see tip, below)
For the salad
- ¼ cucumber, cut into ribbons using a vegetable peeler
- 6 radishes, sliced
- 75g sugar snap peas, halved horizontally
- 2 spring onions, thinly sliced
- 2 tbsp mint leaves, large leaves torn
- 2 tbsp Thai basil, large leaves torn (use coriander if you can’t find this)
- 1 tbsp salted peanut, toasted and lightly smashed in a pestle and mortar
For the dressing
- 1 small red chilli, finely chopped
- ½ garlic clove, grated
- juice ½ lime
- 1½ tsp light brown sugar
- 1 tbsp rice vinegar
How to make coconut riceSoak 100g sticky rice in cold water for 30 mins. Drain and tip into a saucepan, along with 1 kaffir lime leaf and a good pinch of salt. Pour over 165ml can coconut milk, use 1tbps water to rinse out the can and pour this over the rice, too. Pop on the lid, bring to the boil, then turn the heat to its lowest setting and simmer for 10 mins. Turn off the heat and leave to steam
for 10 mins more. Fluff the rice with a fork before serving.
- Remove the rind from the pork and put the meat in a large sealable food bag or casserole dish. In a bowl, mix the hoisin, honey, vinegar, soy, ketchup and ginger, then pour over the pork and massage well. Seal the bag or cover the dish and leave to marinate in the fridge for at least 4 hrs, or overnight.
- Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a snug roasting tin, lined with foil. Pour over 50ml water, cover with foil and roast for 2 hrs, or until tender, basting halfway through. Take the pork out and increase oven to 200C/180C fan/gas 6. Remove the foil and pour the sauce into a small pan. Bring the sauce to the boil and let it bubble until thick and syrupy. Brush some of the sauce all over the pork and pop back in the oven, uncovered, for 20 mins until sticky and caramelised in places. Transfer to a chopping board, cover lightly with foil and leave to rest for 20 mins.
- Meanwhile, prepare the salad. Toss all the ingredients, except the peanuts, together in a bowl. To make the dressing, combine all the ingredients and set aside. Reheat the remaining sauce, adding a splash of water if it has become too thick. Toss the dressing through the salad and divide between 2 plates, then top with the smashed peanuts. Cut the pork into thick slices, arrange alongside the salad, then drizzle over the sauce. Serve with Coconut rice (see tip, below).