Vietnamese Pork (Bun Cha)

To prepare the marinade, combine the fish sauce, chopped Asian shallots, garlic, oyster sauce, dark soy sauce, white sugar, and ground black pepper in a bowl. Mix well.

Divide the marinade evenly between two bowls. Add half of the marinade to the sliced pork belly, ensuring the meat is well coated. Cover and set aside to marinate for at least one hour or overnight for a deeper flavour.

Use the remaining marinade to coat the pork mince, mixing thoroughly. Form the marinated mince into small patties and set aside to marinate.

To make the dipping sauce, place the ingredients in a bowl and whisk. Set aside until ready to serve.

Preheat your Firehawk Kamado Ceramic Charcoal BBQ 68cm to BBQ Roasting heat (high heat). If you're using the cast iron grill attachment, place it on the grill grates. Close the lid and allow the grill to pre-heat for 20 minutes.

Lightly brush the grill grates with vegetable oil to prevent sticking.

Place the marinated pork belly slices and the pork patties on the grill. Cook the pork belly for 2 minutes each side and the patties for 3-4 minutes each side or until both are slightly charred and cooked through.

Remove the pork belly and patties from the grill. Use scissors to cut the pork belly into bite-sized pieces.

Divide the pork belly and patties among serving bowls and spoon over the dressing (the warm, smoky pork will infuse the sauce and help to dissolve the sugar in the dressing).

To serve, lay out platters of cooked noodles, herbs and lettuce leaves along with the pork and extra dressing.