Photo: John Paul Urizar / Steve Pearce
Sticky chilli-caramel brings sweetness and heat to these pork skewers, creating a lacquered finish that catches beautifully on the grill. Served over a bed of crisp rice noodles, the contrast of crunchy, fresh and richly glazed elements makes every bite feel balanced. A handful of herbs and a squeeze of lime keep things bright, while the noodles soak up any extra dressing. It’s the sort of dish that delivers big flavour with little fuss.
Carb swap: Switch rice noodles for steamed rice if unavailable
Note: Vietnamese chilli sauce and fresh rice noodles, also known as bánh cuôn, are available from Asian supermarkets.
Ingredients
Method
Combine chilli sauce, soy sauce, fish sauce, coriander root, lemongrass, lime zest and juice in a bowl. Add pork belly, toss well to combine and set aside to marinate (10 minutes).
Meanwhile, for pickled carrot, place ingredients in a bowl with 1 tsp salt flakes, toss to combine and set aside to pickle (10 minutes).
Preheat grill to high. Thread pork onto 12 metal skewers and place on a lightly greased oven tray. Place under grill and cook, turning halfway, until lightly charred (6-8 minutes).
Meanwhile, heat sesame oil in a large non-stick frying pan. Add noodles and cook until golden and crisp (6 minutes).
Divide noodles among plates and top with pickled carrot, chopped peanuts, skewers and shiso. Drizzle with pan juices to serve.
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