Bun cha – grilled pork
35 min·Vietnamese
Bun cha – grilled pork
Ingredients
- 2 tbsp sugar
- 2 tbsp warm water
- 1kg belly pork, skin removed, thinly sliced
- 7 green shallots, ends trimmed, finely chopped
- 2 eschalots (French shallots), finely chopped
- 2 tbsp fish sauce
- Freshly ground black pepper
- 60ml (1/4 cup) vegetable oil
Instructions
3 steps
- 1
Place the sugar in a small saucepan over medium heat. Cook, shaking occasionally, for 5 minutes or until caramelised. Remove from heat. Carefully stir in the warm water. Set aside for 5 minutes to cool slightly.
5 min - 2
Combine the sugar mixture, pork, green shallots, eschalots and fish sauce in a large bowl. Season with pepper. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
30 min - 3
Preheat a chargrill or barbecue plate on medium-high. Add oil to pork mixture and stir to combine. Cook one-third of the pork on the preheated grill, turning occasionally, for 10 minutes or until just cooked. Transfer to a plate. Repeat in 2 more batches with remaining pork.
10 min
Progress
0 / 3 steps
