Honey Glazed Belly Pork ‘Bún Thịt Nướng’ 

Ready for an explosion of flavour? This Bún Thịt Nướng by @chef_thuy_pham will transport you to the streets of Vietnam.⁠

Equipment

Previous Slide Next Slide

Dome Link

Dome Link 1

Dome

AUD $2,999.00

Trustpilot

Dome Wood Rack Link

Dome Wood Rack Link 1

Dome Wood Rack

AUD $79.00

Trustpilot

Dome Mantel Link

Dome Mantel Link 1

Dome Mantel

AUD $249.00

Trustpilot

Infrared Thermometer Link

Infrared Thermometer Link 1

Infrared Thermometer

AUD $79.00

Trustpilot

Ingredients

Step 1:

Cut the pork belly into 3cm/1-inch strips, then thinly cut those strips widthways, into 3mm/ 0.1 inch slices.  Put the pork slices into a large bowl, add all of the marinade ingredients and mix well. Cover and put into the fridge to marinate for 3 hours, or ideally overnight for best results. 

Step 2:

Soak the bamboo skewers in cold water for 5 minutes before use and then one by one, skew the pork slices on, folding over any larger pieces. 

Step 3:

Put all of the nước chấm fish sauce ingredients into a bowl, mix well and set aside.

Step 4:

Place the skewers on to a baking tray, brush each one with honey, then grill in your Gozney for 7-8 minutes at 300°C/572°F, turning halfway through. 

Step 5:

Plate the skewers onto a bed of rice noodles, add the carrots, cucumber and fresh herbs, then sprinkle with crispy fried shallots. 

Step 6:

Lastly, pour over the Vietnamese nước chấm fish sauce and drizzle with chilli oil to complete the dish!