Pork Loin Marinated in Sesame
Served with Rice Vermicelli & Hoisin Dipping Sauce
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
50 g MSG
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
Preparation
1. Marinade Sauce
Combine all marinade seasoning ingredients in a bowl and mix well until fully incorporated. Store in the refrigerator for up to 2 weeks.
2. Marinated Pork Loin
Cut the pork loin into thick square or cylindrical pieces. Interlayer or alternate with slices of pork belly for added richness.
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.
