Vietnamese Honey Pork and Rice Noodle Salad

INGREDIENTS

Honey Pork

250g sliced Wicks Manor English Pork Stir Fry
1 clove garlic
1 clove shallot
1 stalk lemongrass
1 tbsp parsley
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp hua tiao cooking wine
1 tsp fish sauce
1/4 tsp sesame oil

From Your Pantry

2 tbsp honey 

Pickles ingredients

2 cups water
4 shallots, peeled
1 chili padi, cut into 2-3 pieces
1 cucumber, sliced thinly
1 carrot, sliced thinly

From Your Pantry

4 tbsp sugar
2 tbsp vinegar

Fish Sauce Dressing ingredients

From Your Pantry

1 tbsp fish sauce
1 tbsp sugar

Method (Honey Pork)

1. Combine all the ingredients except pork into a food processor, blend into a paste.
2. Marinate the pork slices using the paste at least 4hrs or overnight.
3. Before cooking, remove from fridge and let the pork return to room temperature.
4. Set a grill pan or frying pan over medium heat, add 2 tbsp of cooking oil and grill/pan-fry the marinated pork till fully cooked and slightly charred. Set aside.

Method (Pickles)

1. Combine water, sugar and vinegar in a small pot, bring to boil till sugar is dissolved.
2. Add shallots and chilli padi into the pickling liquid and let the liquid cool completely.
3. Add the sliced cucumber and carrot into the pickling liquid and store overnight in fridge.

Method (Fish Sauce Dressing)

1. Mix water, fish sauce and sugar, stir till sugar is dissolved.
2. Add lime juice, chili padi and garlic, mix well.

Assemble

200g rice noodle
Honey pork
Pickled cucumber, carrot and shallot
Lettuce, basil, parsley, mint leaves, chili padi

1. Blanch rice noodle in boiling water for 30s. Drain thoroughly and arrange in serving bowl/plate.
2. Arrange pickles, lettuce, basil, parsley, mint leaves and chili padi in serving bowl/plate.
3. Add honey pork.
4. Drizzle with some fish sauce dressing before serving.

Recipe and photos credits: Meg Tan