Pork neck with herbs and banh hoi noodles

AT A GLANCE

  • Serves 4 people

"My partner and I love eating like this when we have friends over - it's interactive, it's fun," says Anchovy chef Thi Le. "It's very communal because everyone is involved from start to finish, from picking the herbs through to grilling the meat and wrapping their own wrap - everyone helps themselves. You can have as much or as little of all the bits and bobs as you please (it's completely customised to your taste). Pile them all up on a leaf and off you go." Start this recipe a day ahead to marinate the pork.

  • 8 pieces (60gm) dried banh hoi (see note)
  • 60 ml (¼ cup) coconut cream, seasoned with a pinch of salt and caster sugar
  • 1 baby cos, or 3 large cosberg, leaves separated
  • 1 bunch each perilla leaves, Vietnamese mint leaves, mint leaves and betel leaves, (see note)
  • Nuoc cham (see beef tartare recipe) and thinly sliced spring onion, to serve
  •  
  • Marinated pork
  • 100 ml cola
  • 50 gm oyster sauce
  • 2¼ tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 tsp sesame oil
  • ½ tsp kampot peppercorns (see note), finely ground with a mortar and pestle
  • 300 gm boneless pork neck
  •  
  • Pickles
  • 50 ml rice vinegar
  • 50 gm caster sugar
  • 75 gm (about 1/8 small) daikon, cut into julienne
  • ½ carrot, cut into julienne
  •  
  • Spring onion oil
  • 2 tbsp vegetable oil
  • 2 spring onion, thinly sliced
  •  
  • Pineapple glaze
  • 30 gm caster sugar
  • 1½ tbsp pineapple juice (preferably fresh)
  • 1¼ tsp fish sauce
  • 1½ tsp soy sauce
01   For marinated pork, whisk ingredients except pork in a bowl to combine. Add pork, cover and refrigerate overnight to marinate. Bring to room temperature 1-2 hours before cooking.
02   For pickles, combine vinegar, sugar and 50ml water in a saucepan and bring to a simmer, stirring to dissolve sugar. Remove from heat, stand to cool for 2 minutes, then add daikon and carrot, and refrigerate for 15-20 minutes to pickle and soften. Pickles will keep refrigerated for 2 weeks.
03   For spring onion oil, warm oil in a very small saucepan over low heat until just hot. Remove from heat, add spring onion, stir vigorously for 40 seconds, then season to taste with salt and set aside to cool.
04   For pineapple glaze, stir ingredients in a small saucepan over high heat until sugar dissolves (2-3 minutes), then remove from heat.
05   Heat a charcoal barbecue to low-medium heat (see note) and grill drained pork neck, turning occasionally and basting with pineapple glaze, until charred on the outside and cooked medium with an internal temperature of 60C on a meat thermometer (25-35 minutes). Rest pork for 10 minutes, then thinly slice and transfer to a plate.
06   Meanwhile, place banh hoi in a deep roasting pan. Add enough boiling water to cover noodles and stand until softened (1-2 minutes). Drain, refresh in iced water, drain again, then blot on paper towels to soak up excess water. Brush with seasoned coconut cream, roll loosely, transfer to a serving plate and top with spring onion oil.
07   Scatter pork neck with spring onion and serve with banh hoi, lettuce leaves, herbs, pickles and nuoc cham.
NoteDried banh hoi noodles are available from Asian grocers in flat rectangular pieces. If they’re unavailable, substitute rice vermicelli. Herbs are available from Vietnamese grocers and select Thai grocers. Kampot peppercorns, from Cambodia, are available from Herbie’s Spices (herbies.com.au). You can use a char-grill pan to cook the pork, although it will need to be cut in half to cook evenly and prevent burning; the final cooking time may vary.

Topics:

SPRING ONIONS, COS LETTUCE, CHEFS' RECIPES, SOY SAUCE, CARROTS, PORK, PORK, ANCHOVY, COCONUT CREAM, PINEAPPLE, SESAME, ASIAN

Recipe:

THI LE

Photography:

MARK ROPER

Styling:

LISA FEATHERBY

Drinking Suggestion:

EXPRESS WINEMAKERS ROSÉ 2015, MARGARET RIVER – A GRENACHE ROSÉ WITH ABUNDANT RED-BERRY CHARACTERS THAT GIVE WAY TO MORE SAVOURY, ORANGE-PEEL AND HERBAL NOTES. ADD TO THAT RACY ACIDITY AN ALMOST SALTY FINISH AND FRESH CRUNCH. , suggested by ANDREW BARRY

FEATURED IN

Sep 2016

Sep 2016

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