Reza Mahammad shares his Marinated Barbecued Pork with Hot Noodle Salad recipe with #JoziStylers @RezaMahammad @FoodNetwork

You’re missing out if you’re not watching Reza, Spice Prince of Vietnam on DStv’s Food network. Reza adds a spicy twist to favourite Vietnamese dishes. His flavours are fresh and bold- and most importantly, relatively effortless to recreate at home.

Reza has even shared his delicious recipe for Marinated Barbecued Pork with Hot Noodle Salad with JoziStylers.

Two ingredients may be a bit tricky to source in South Africa unless you live close to the Oriental Plaza, but we were too excited to make the recipe so we omitted the krachai and galangal- which are similar to ginger, so we

Ingredients for Marinated Barbecued Pork
3 large cloves garlic
2 bird’s eye chillies, chopped finely
1 stick of lemongrass, chopped finely
½ tsp whole white peppercorns
1 tbsp fish sauce
1 tbsp soy sauce
500g pork belly, sliced into ¼ inch strips

For the pork:
1. Slice the belly of pork and add to a freezer bag so you can add the marinade and coat the meat without making a mess.
2. To a pestle and mortar, add lemongrass, red chillies and garlic cloves.
3. Next, add chopped coriander roots, the ginger, palm sugar and then the white peppercorns. Pound to a fine paste, then add a good glug of fish sauce and soy sauce.
4. Pour the mixture into the bag, add the pork, seal well and massage thoroughly over the meat.
5. Allow to marinate for 4-6 hours, or preferably overnight, in the fridge.
6. Heat the griddle pan for 10 minutes until very hot, and put the marinated pork slices into the griddle in batches.
7. Cook each side for 3-4 minutes until they have markings on each side. Do not keep turning the meat over, as it will stick to the pan. Wait until well cooked on one side before turning.
8. The pork should be caramelised to rest for a few minutes.
9. Once cooked, allow the pork to rest for a few minutes.
10. Serve with the hot noodle salad.

Ingredients for the Hot Noodles
400g udon noodles or fresh rice noodles,
soaked in boiling water for an hour, then drained
2-3 tbsp vegetable oil
10 large cloves garlic, thinly sliced
4 fingers of krachai, thinly sliced diagonally
20g galangal, thinly sliced into strips
2 red long chillies, thinly sliced diagonally
3 tbsp grated palm sugar
3 tbsp soy sauce
2 tbsp fish sauce
1 tsp toasted sesame oil
3 tbsp crispy fried onion and garlic to garnish
A generous handful of mixed herbs such as coriander and sweet basil

For the noodle salad:
11. Heat the oil in a frying pan until hot over a medium heat, and add the sliced garlic and onions. Fry until brown, then remove with a slotted spoon to cool.
12. Make sure the oil remains hot, and add the krachai, galangal and chillies.
13. Cook until the chillies have softened slightly, then add the grated palm sugar.
14. Add the soy sauce, fish sauce and sesame oil, and mix through. Allow to caramelise.
15. Add the drained noodles and chopped coriander and sweet basil,
and mix well. Add half of the crispy fried garlic and onions, leaving the rest for a garnish.
16. Immediately remove from the heat and place onto a serving platter. Garnish with the remainder of the crispy onions.

Reza, Spice Prince of Vietnam is broadcast on DStv’s Food Network (Channel 175) every weekday 08:45 and 15:50.

For more recipes and ‘How to’ tips, go to www.foodnetwork.co.za and www.facebook.com/FoodNetworkSouthAfrica

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