Ingredients
Main
- 500 g pork loin
- 300 g pork belly
- 100 g roasted sesame seeds
Fresh Herbs & Vegetables
- 1 pack tri-colored rice paper
- 1,000 g white rice vermicelli
- 150 g Vietnamese coriander
- 500 g mint
- 300 g Vietnamese mint
- 300 g Thai basil
- 50 g frisée lettuce
- 50 g romaine lettuce
- 50 g arugula
- 10 g edible flowers
- 50 g mayonnaise
For Dipping Sauce
- 15 g red chilies
- 40 g garlic
- 20 g cilantro
- 30 g chili sauce
- 80 g hoisin sauce
- 150 g soy sauce
Seasoning for Marinade
- 150 g oyster sauce
- 150 g chili sauce
- 7 g fish sauce
- 50 g granulated sugar
- 10 g ground mắc mật seeds
- 20 g ground green chilies
- 8 g crushed black pepper
- 150 g cashew oil
- 70 g ground northern garlic
- 70 g ground northern shallots
- 70 g ground cilantro
- 50 g MSG
Preparation
1. Marinade
Combine all marinade seasoning ingredients in a bowl and mix well until fully incorporated
2. Marinated Pork Loin
Cut the pork loin into thick square or cylindrical pieces. Arrange in a tray, alternating with slices of pork belly.
Lightly score the surface diagonally to allow better absorption of the marinade.
Coat thoroughly with the prepared marinade and let rest for at least 2–4 hours (or overnight for deeper flavor).
Bake in a preheated oven at 270°C for 20–25 minutes, or until golden brown and fragrant.
Remove from the oven and sprinkle evenly with roasted sesame seeds.
3. Hoisin Dipping Sauce
Blend red chilies, garlic, cilantro, chili sauce, hoisin sauce, and soy sauce in a food processor until smooth.
Transfer to a bowl and adjust seasoning if needed.
4. Side Preparation
Soften rice paper sheets by dipping briefly in water. Layer with rice vermicelli and assorted fresh herbs. Roll tightly and slice into bite-sized pieces. Serve alongside the sliced pork loin.
5. Garnish
Arrange frisée lettuce, romaine lettuce, arugula, and edible flowers on the serving plate.
Drizzle lightly with mayonnaise as desired for presentation.
