Bun Cha
Ingredients: Lemongrass, Shallot, Garlic, Thai basil, Fatty ground pork · 120 min cook time · 700kcal · ~₩29,150
Ingredients
1stalk Lemongrass, 1개 Shallot, 4cloves Garlic, 0.5cup Thai basil, 1.5lb Fatty ground pork, 2tsp Ground black pepper, 2.5tbsp Sugar, 3tbsp Fish sauce, 2tbsp Sugar (for marinade), 2.5tbsp Fish sauce (for marinade), 3cloves Garlic (for marinade), 2개 Green onions (whites), 1.5lb Skinless pork belly, 2cups White distilled vinegar, 1.5cups Water, 0.25cup Sugar (for pickles), 1tbsp Kosher salt, 2개 Carrots, 1개 Daikon, 1cup Pork stock
Instructions
1. Prepare the lemongrass for the meatball base by beating it to break it up, then remove the dry top and finely chop the bottom half.
2. Finely chop the shallot and four cloves of garlic.
3. Finely chop about half a cup of Thai basil.
4. Combine 1.5 lb of fatty ground pork with the chopped lemongrass, shallot, garlic, Thai basil, 2 tsp ground black pepper, 2.5 tbsp sugar, and 3 tbsp fish sauce. Mix thoroughly by hand until homogeneous.
5. Cover the ground pork mixture with plastic wrap and let it marinate for at least 30 minutes, or ideally overnight.
6. Prepare the pork belly marinade by whisking together 2 tbsp sugar, 2.5 tbsp fish sauce, 3 finely chopped garlic cloves, and the whites of 2 finely chopped green onions.
7. Cut 1.5 lb of skinless pork belly into 1/4 inch thick slices, about 2-2.5 inches long.
8. Add the sliced pork belly to the marinade and toss to coat, massaging it in. Marinate for at least 30 minutes, or ideally overnight.
9. For the pickles, combine 2 cups white distilled vinegar, 1.5 cups water, 1/4 cup sugar, and 1 tbsp kosher salt in a pot. Bring to a boil.
10. While the liquid boils, peel and remove stems from two large carrots and one daikon. Cut them in half lengthwise, then slice them into 1/8 inch thick pieces using a mandoline or knife.
11. Place the sliced carrots and daikon into a heatproof container. Once the pickling liquid boils, remove from heat and slowly pour it over the vegetables, just enough to cover them.
12. To keep the vegetables submerged, place a layer of plastic wrap directly on top of the vegetables, pressing it down to adhere to the liquid's surface tension. Let cool to room temperature.
13. Begin preparing the dipping sauce by using pork stock instead of water for more flavor.
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