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.

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