What you need
+ 4 lbs pork butt cut in 1/2″ slices
+ 6 tbsp grated ginger
+ 4 garlic clove, minced
+ 1 big onion
+ 1 cup fish sauce
+ 4 tbsp soy sauce
+ 1/2 cup sugar
+ Chinese 5 spices
Nuoc Cham Sauce
2 cup warm water
1/2 Cup sugar
1/4 to 1/2 cup rice vinegar
1/2 cup fish sauce
4 garlic clove, minced
2 bird or Serrano chili
1 tbsp chili garlic sauce
Pickled carrots or green papaya
4 cup sliced carrots
1 cup vinegar (rice vinegar and regular)
1/2 cup sugar
1 tsp salt
+ Cooked spaghettis
+ Chili Oil
+ Mint, Jalapeno, Cilantro, Basil, Spring Onions, Limes
Preparing the pork belly…
Using a knife or scissors, cut the pork belly into thin slices.
Cut the onion up into rough chunks.
Combine all ingredients for the marinade in a big bowl, sprinkle with 5 spices, salt and pepper.
Let it marinate for at least 30 min.
Pickling the vegetables…
Wash the carrots and slice them thin.
Dissolve the sugar in the vinegar and mix in the vegetables in a ziplock.
Let it sit for at least 30 min as well.
Boiling the Spagettis…
Once cooked, place them in a colander covered with a cloth over a hot pot of water until ready to serve.
Preparing the Sauce…
Dissolve the sugar in 2 cups of warm water
Mix in the rest of the ingredients
Soak the skewers in warm water so they dont burn on the barbecue.
Armed with patience and with hopefully, a good conversation going on around the table, layer the pork and onions onto the skewers. A good bottle of wine will help that conversation too.