This simple marinade recipe is perfect for weekend barbecues. If you plan ahead and freeze the pork neck for about an hour before sliving it, it will make your job a lot easier.
2 tbsp sugar
80 ml (⅓ cup) fish sauce
1 tbsp honey
1 tsp freshly ground pepper
6 spring onions, white part only, finely sliced, pounded in mortar and pestle to a paste
2 garlic cloves, finely diced
500 g pork neck, finely slice across the grain into 3 mm pieces
12 bamboo skewers, soaked in water for 20 minutes, or 12 wooden chopsticks sliced down the middle
2 tbsp vegetable oil
250 g rice vermicelli noodle (cooked to packet instructions)
5 mint leaves, sliced
5 perilla leaves, sliced
5 Vietnamese mint leaves, sliced
1 Lebanese cucumber, halved and sliced
2 handful beansprouts
½ cup dipping fish sauce
80 ml (⅓ cup) spring onion oil
⅓ cup fried red Asian shallots
⅓ cup crushed roasted peanuts
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 2 hours
In a large mixing bowl, combine sugar, fish sauce, honey and pepper. Mix until sugar has dissolved. Add bashed spring onion, garlic and sliced pork neck.
Coat the pork well then enclose the flavours with vegetable oil.
Marinate for 2 hours or over night for a better result.
Thread the pork into the skewers and chargrill on medium to high heat for 1-2 minutes on each or until brown and cooked.
Divide the cooked vermicelli noodle into four or six bowls, add sliced herbs, cucumber, beansprouts and 1-2 pork skewers to each bowl.
Dress each bowl with 2 tablespoons of dipping fish sauce, a teaspoon of shallot oil, and sprinkle fried Asian shallots and crushed peanuts on top.