Serve 3-4 pax
300g Minced Pork
300g Pork Belly
8 Tbsp Fish Sauce
3 Tbsp Dark Soya Sauce
1 Tsp Sugar
2 Shallot, Minced
6 Cloves Garlic, Minced
½ Tsp Black Pepper
1.5 Cup Water
5 Tbsp Fish Sauce
4 Tbsp Sugar
4 Tbsp White Vinegar
2 Tbsp Lime Juice
100g White Radish, Slice Thinly
¼ Carrot, Shredded
1 Tsp Salt
3 Tbsp Sugar
5 Tbsp White Vinegar
Basil Leaves (Can be Sweet or Thai)
Lettuce (Any Kind of Salad Vegetables)
200g Cooked Bee Hoon (Rinse with cold water when cooked to stop cooking)
Serve with Chopped Garlic, Chili Padi and Lime Wedges
Add all the seasoning for marinate into a bowl, separate the marinate into half and marinate separately pork belly and minced meat. Set aside for at least 30mins or overnight for more flavour.
Boil water and add in all the ingredients for the broth except for lime juice. Cook until sugar dissolve, remove from heat and leave to cool. Add in the lime juice when broth is cool to prevent any bitter taste.
Add salt and sugar into the cut radish and carrot. Rub until all sugar dissolve and you can see some of the water from the radish and carrot is force out. Leave it aside in fridge for 30mins.
After 30mins, pour out the excess water from the radish. Add in the white vinegar and keep it in fridge for serving later. It can be kept for about 1 week in fridge.
Heat 2 tablespoon of oil. Grilled meat on frying pan using med heat for about 2mins on each side.
Before serving, turn on high heat to create some charred on the surface of the meat to resemble BBQ. Set aside.
Assemble the dish
Put both pork belly and meatball in a bowl. Pour some broth into the bowl, add in some picked radish, herbs, lettuce, bee hoon and garnish with some cut chillis, minced garlic. Squeeze some lime juice on the dish you dig in or if you are serving this at a party, you can serve the lime, chilli and garlic separately as condiments.