500g pork (neck, shoulder, rump or loin)
65mL dark soy sauce
65mL soy sauce
65mL oyster sauce
9g five spice
20g fermented tofu
20g Shin Xao wine
(This needs to be made a few days in advance)
1 Tbs sugar
1 Tbs salt
1 bird's eye chilli, sliced
2 cloves crushed garlic
2 large carrots, julienned
500g vermicelli noodles (uncooked)
1 bunch mint leaves chiffonade
3 cucumbers julienned
100g chopped, roasted peanuts
Chopped mint leaves
50mL raspberry vinegar or red wine vinegar
20mL sesame oil
20mL extra virgin olive oil
20mL grapeseed oil
Roasted garlic and salt to taste
Mix all the ingredients together and put into an airtight container. The ideal fermentation temperature is 18 C-21 C – if it is hot, shorten; if cold, lengthen.
Leave on kitchen counter out of direct sunlight to ferment, until active bubbling stops, usually about 7-10 days, depending on the room temperature. Feel free to taste during fermentation.
The carrots are ready when the bubbles have stopped rising to the surface, there is a slightly sour aroma and they taste tangy.
Combine marinade ingredients and mix well.
Dice pork into 1.5cm cubes and mix thoroughly with the marinade. For best results, marinate for two days, but can be used immediately.
Skewer the pork and grill or pan roast until medium, depending on the cut. Rest for half of the cooking time.
Cook vermicelli in salted water until desired texture, drain and rinse off starch, toss with olive oil.
Chop mint leaves and combine all ingredients with desired amount of dressing and mix thoroughly.
Serve with pork skewers.
Recipe provided by Hello Auntie