Vietnamese Grilled Pork Noodle Salad (Bún Thịt Nướng)
In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
Daging:
500 gr daging perut/bahu Babi, 1 st Lada bubuk
3 sm Sereh cacah halus (bagian putih+hijau mudanya)
1½ sm Bawang merah cincang, 2 sm Saus soya pekat
2 sm Saus tiram, 1½ sm Wijen sangrai, 2 sm Madu
12 gr Bawang putih-cincang halus, 1 sm Kecap ikan
2 sm Minyak sayur+ekstra
Air+Garam+Cuka (hanya bila memakai perut babi)
Saus Nipis & Kecap ikan:
3 sm Kecap ikan, 2 Bawang putih-cacah, 4 sm Gula
30 ml Air jeruk nipis, 220 ml Air panas, Cabai iris
Utk penyajian:
Bihun, Selada, Toge-seduh air panas, Daun ketumbar
Daun mint, Daun kemangi, Ketimun-potong korek api
Kacang sangrai cincang, 4 bh Lumpia
Acar:
Wortel & Lobak putih-potong korek api
2 sm Gula, 3 sm Cuka, 1 st Garam
Daun kucai/Daun bawang dalam minyak:
1 pak Daun kucai/4 Daun bawang-iris2
3 sm Minyak panas, ½ st Garam
Cara membuat
Acar: Anda membutuhkan ± 1 cup dari masing2 wortel & lobak iris. Letakkan potongan wortel & lobak di mangkuk. Campur dengan garam, gula & cuka. Aduk lalu diamkan 1 jam.
Saus: Campur gula, air, air nipis & kecap ikan. Aduk hingga gula larut. Beri bawang putih cincang & cabai iris. Cicipi & koreksi bumbu bila perlu. Sisihkan.
Daun kucai/daun bawang dalam minyak: Campur daun kucai/daun bawang & garam di mangkuk tahan panas. Tuangi minyak panas lalu aduk hingga rasa menyatu.
Jika menggunakan daging perut babi: Didihkan sepanci air & pratanak daging di dalamnya dengan sedikit garam & cuka selama 4 menit untuk membuang residu & baunya. Angkat dari panci & cuci dengan air dingin. Masukkan di kulkas selama 30 menit lalu potong memanjang, setebal 1-1½ cm. Campur dengan semua bahan daging lainnya. Rendam semalam di kulkas. Panggang daging di oven dengan suhu 210º C selama 20 menit. Balik daging & panggang lagi 10-15 menit. Keluarkan dari oven & iris2 daging.
Jika menggunakan daging bahu babi: Potong daging berlawanan dengan arah serat tipis2. Campur dengan semua bahan daging lainnya. Tutup & rendam selama 2-3 jam. Tusukkan daging di tusukan sate lalu panggang di api atau di oven bersuhu 200º C selama 20-25 menit (sampai matang & 2 sisinya cokelat). Ulasi bagian atasnya dengan minyak jika tampak mengering selama dipanggang.
Sementara itu, siapkan bihun sesuai dengan instruksi memasak pada kemasan. Taruh bihun di mangkuk saji. Dengan gunting, potong2 lumpia. Atur lumpia, sayuran & herba di sekeliling bihun. Beri daun kucai/daun bawang dalam minyak.
Letakkan daging di mangkuk & taburi kacang. Sajikan dengan saus & acar. Untuk 4 porsi.
Ingredients (4 persons)
The meat:
500 gr Pork belly/shoulder, 2 tbsp Vegetable oil+extra
3 tbsp finely minced Lemongrass *, 1 tsp ground Pepper
1½ tbsp toasted Sesame seeds, 1½ tbsp minced Shallot
2 tbsp Oyster sauce, 1 tbsp Fish sauce, 2 tbsp Honey
2 tbsp dark Soy sauce, 12 gr Garlic-minced
Water+Salt+Vinegar (only when using pork belly)
Lime fish sauce dressing:
3 tbsp Fish sauce, 220 ml hot Water, sliced Chilies
30 ml Lime juice, 2 cloves Garlic-minced, 4 tbsp Sugar
For serving:
Rice vermicelli noodles, Cucumber-julienne, Lettuce
4 pcs Spring rolls, Thai basil, Bean sprout-blanched
Mint, Cilantro, toasted crushed Peanuts
Pickles:
Carrot & white Radish-julienne, 3 tbsp Vinegar
2 tbsp Sugar, 1 tsp Salt
Garlic chives/Scallions in oil:
1 pack Garlic chives/4 Scallions-sliced
½ tsp Salt, 3 tbsp Hot oil
Instructions
Pickle: You’ll need ~ 1 cup of each sliced carrot & radish. Put sliced carrot & radish in a bowl. Mix them with salt, sugar & vinegar; give a good stir. Let it sit for 1 hour.
Sauce: Combine the sugar, water, lime juice & fish sauce. Stir until the sugar dissolved. Add in minced garlic & chilies. Taste & adjust the ingredients if needed. Set it aside.
Garlic chive/Scallions in oil: In a small heatproof bowl, mix sliced chives/scallions with salt. Pour in the hot oil & stir until the flavour blended.
If you’re using pork belly: Bring a pot of water to a boil & par-boil the pork belly with some salt & vinegar for ~ 4 minutes to get rid of residues & bad smell. Remove pork from the pot & rinse it under cold water. Refrigerate for 30 minutes & then slice it lengthwise, 1-1½ cm thick. Mix it with all of the pork ingredients. Let it marinade overnight in the fridge. Grill the meat in preheated oven at 210º C for 20 minutes. Flip the pork over & grill again for 10-15 minutes. Remove from the oven & cut the pork into pieces.
If you’re using pork shoulder: Thinly slice the pork against the grain. Mix it with all of the pork ingredients. Cover & let it marinade for 2-3 hours. Thread the meat onto skewers. Grilled the meat over charcoal or in the oven at 200º C for 20-25 min (until all are cooked & browned on both sides). Brush the top with more oil if it gets dry when you grill them.
Meanwhile, prepare the noodles according to package instruction. Place noodles in serving bowls. Using a scissor, cut off the spring rolls. Arrange spring rolls, the vegetables & herbs around the noodles. Add in some garlic chive oil.
Place the pork on the bowl & sprinkle with enough peanuts. Serve with the dressing & pickles. For 4 portions.
* Minced only the white & light green parts of the lemongrass.