Vietnamese Cao Lau
4 Pieces Pork Loin
1 Tsp. Kosher Salt
½ Tsp. Five Spice
2 Tsps. Shallots
2 Tsps. Garlic
2 Tsps. Sugar
4 Tsps. Soy Sauce
2 Tsps. Oyster Sauce
1 Cup Water
Cao Lau Noodles
Red Chilli Pepper
In a large mixing bowl, add 4 pieces of pork loin with 1 teaspoon of kosher salt, ½ a teaspoon of five-spice, 1 teaspoon of finely-chopped shallots, 1 teaspoon of minced garlic, 2 teaspoons of sugar, 4 teaspoons of soy sauce and 2 teaspoons of oyster sauce.
Combine the pork with all the other ingredients and leave for at least 3 hours or overnight for complete marination.
When the marination process is complete, oil your saucepan and heat over a medium-high flame. Add in 1 teaspoon of chopped shallots and 1 teaspoon of minced garlic. Fry them until fragrant. Let it rest for 30 seconds and then add in the marinated pork along with marinade liquid. Fry on all sides.
Next, add a cup of water and let it cook for 10-15 minutes until brown. Once cooked, set it aside and allow it cool down. When the pork has cooled down, cut into thin slices and set aside.
Now, you need to assemble everything in a bowl. Add in some lettuce, watercress, fish leaves, mint, banana blossoms, and set aside.
Next, prepare your stockpot with nearly boiled water. Place the cao lau noodles and some beansprouts in the strainer and let it soak in the boiling water for about 1 minute until tender.
Place your noodles and pork meat in the same bowl of herbs. Pour in the stock and garnish with chopped green onions, coriander leaves, some chilli peppers, crouton and a teaspoon of chilli sauce. You may also squeeze in a little bit of lime juice and serve it hot.