SBS Food

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Lemongrass pork belly on rice

Adam loves Vietnamese broken rice (cơm tấm) dishes, but having all the elements from the pork skin to mung bean noodle omelette can be a little daunting. This version simplifies things for a simple dinner.

  • serves

    4

  • prep

    10 minutes

  • cook

    10 minutes

  • difficulty

    Easy

serves

4

people

preparation

10

minutes

cooking

10

minutes

difficulty

Easy

level

Stream free On Demand

Thumbnail of Lemongrass

Lemongrass

episode The Cook Up with Adam Liaw • 
cooking • 
24m
G
episode The Cook Up with Adam Liaw • 
cooking • 
24m
G

Ingredients

  • 500 g pork belly, rind removed, cut into 1 cm wide strips
  • 1 tbsp caster sugar
  • 3 garlic cloves
  • ½ small brown onion, finely diced
  • 1 stalk lemongrass, trimmed and finely chopped
  • 1 tsp dark soy sauce
  • 1 tbsp fish sauce
  • ¼ tsp ground black pepper
  • 1 tbsp neutral oil (canola, sunflower, peanut etc.)
 

Nuoc cham
  • 1 bird's-eye chilli, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 lemon, juiced
  • 1 tbsp white vinegar
  • 2 tsp caster sugar, or to taste
  • 1-2 tbsp fish sauce, or to taste
 

To serve
  • 6 cups cooked white rice
  • 4 eggs fried
  • 1 cucumber, sliced
  • 1 tomato, sliced
  • coriander sprigs, picked
  • mint leaves, picked
Marinating time: 1 hour

Instructions

  1. Combine the pork belly with the listed ingredients in a zip lock bag or bowl and marinate for at least 1 hour, preferably overnight.

  2. Heat a barbecue grill over high heat and grill the pork belly for about 2 minutes on each side until just cooked through. You can brush with a little oil if needed, but the fat from the pork belly should render to oil the meat.

  3. For the nuoc cham, place the chilli and garlic in a mortar and pound to create a coarse paste. Add the lemon, vinegar, sugar and fish sauce and mix with the pestle to combine.

  4. Serve the grilled pork on rice with a fried egg, sliced cucumber and tomato, sprigs of herbs and nuoc cham to dress.
 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Lemongrass

Lemongrass

episode The Cook Up with Adam Liaw • 
cooking • 
24m
G
episode The Cook Up with Adam Liaw • 
cooking • 
24m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 15 August 2024 9:48pm
By Adam Liaw
Source: SBS



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