Get in my Belly!!

Vietnamese Lemongrass Pork Belly aka Thi Heo Nuong Xa




I love cooking with pork belly it’s incredibly versatile & affordable which I think adds to it’s charm. Also not to mention forgiving with cooking times as it always turns out succulent, tender and full of flavour! 

Prep Time: 30 mins
Cook Time: 60 mins
Difficulty: Easy
Serves: 2-3



Ingredients

  • 500g pork belly (cut into 2cm thick strips Or Woolies pre cut Pork Rashers Pack)
Marinade:
  • 1 Tbs oyster sauce 
  • 1 Tbs honey
  • 2 tsp fish sauce 
  • 1 tsp soy sauce 
  • 1/4 tsp pepper 
  • 1 lemongrass stalk (white part only), finely chopped/minced (2 Tbs)
  • 1 French shallot, finely chopped/minced (1 Tbs) 
  • 2-3 cloves garlic, crushed (1 Tbs) 
  • (Optional: if you have access to lime leaves throw a few in there thinly shredded for even more flavour)
Serving Suggestions:
  • Carb: rice vermicelli or rice bowl
  • Salad: shredded carrot, cucumber, Perilla, mint, coriander, bean sprouts  
  • Garnish: fried shallots, peanuts, sliced chillies

    Method:

  1. In a large bowl mix all marinade ingredients together ensuring all ingredients have been finely chopped (or via stick blender/food processor).
  2. Add pork to the mix and marinade for at least 30 Mins or overnight in fridge (I like to use a zip lock bag). 
  3. When ready to cook, layer pieces of pork on tray and cook in oven for 45 mins at 160 degrees. Turn heat to 180 and cook for further 10-15 mins until golden and marinade turns glossy. 
  4. Cut pork into bite size pieces and Serve with vermicelli or rice bowls with choice of salad and garnish. 
  5. Enjoy! 


Cooks Notes: 

  • If you plan on grilling it or whacking it on the bbq cut the pork belly into thin slices for flash cooking
  • Don't have pork belly? No worries, use pork chops instead!

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