Recipes & Styling: Diane Heierli
Photography: C&D Heierli
Assistant: Ros McOnie
Try this recipe with a sparkling wine or MCC from wineofthemonth.co.za
1. Preheat oven to 200⁰C on grill.
2. For the dipping sauce: Combine sugar, fish sauce, rice vinegar and lime juice and heat just enough so that the sugar can dissolve.
3. Add the chilli, garlic, carrot and kohlrabi and set aside.
4. Make the marinade by combining the fish sauce, shallots, garlic and sugar.
5. For the crackling: Remove the rind from the pork belly.
6. Place the rind on an oven tray and brush with olive oil.
7. Place in the oven for about 45min or until very crispy and golden.
8. Set aside to cool down. If not used immediately, wrap airtight.
9. Put the pork belly strips with half of the marinade in the refrigerator for 2 hours to marinade.
10. Mix the pork mince, the remaining marinade, egg and chives in a bowl. Refrigerate for 2 hours as well.
11. Heat a barbeque or grill to medium-high heat.
12. With damp fingers, form the pork meatballs into 3cm patties.
13. Barbeque the pork strips and patties for 3 min on each side or if an oven is used, make sure they get a charred appearance.
14. Boil some water and add 2 tsp salt.
15. Cook the rice vermicelli until cooked for about 5 min.
16. To serve, divide the dipping sauce between 6 bowls. Add some grilled pork and patties to each bowl.
17. Arrange the noodles, bean sprouts, lettuce and herbs around the pork and serve immediately.
1 tbsp fish sauce
8 shallots, finely chopped
2 garlic cloves, chopped
1 tsp castor sugar
300g pork belly, cut into thin strips
350g pork mince
1 free range egg
4 tbsp chopped chives
600g rice vermicelli
150g bean sprouts
200g butter lettuce leaves
1 large handful coriander sprigs
1 large handful fresh mint
1 large handful fresh basil
For the Bun cha dipping sauce:
300g castor sugar
100ml fish sauce
100ml rice vinegar
100ml lime juice
1 red chilli, seeded and chopped
3 garlic cloves, chopped
60g carrot, thinly sliced
60g kohlrabi, thinly sliced