Roast Pork

• 1.5–2kg Linley Valley rind-on pork loin roast
• 1 tbsp sea salt, plus extra for rubbing
• Oil, to cook

Nuoc Cham Sauce

• 3 tbsp fish sauce
• 3 tbsp lime juice
• 2 tbsp sugar
• 1 garlic clove, finely chopped
• 1 bird’s eye chilli, finely chopped
• 2 tbsp water

Quick Pickle

• Carrot
• Daikon
• Salt, Sugar and Vinegar (to taste)

Rice Noodle Bowl

• Vermicelli rice noodles, cooked, to serve
• Fresh herbs (coriander, Thai basil), to serve 
• Lettuce, to serve

1. Start by preparing the pork the night before. Pat the skin dry with paper towel, then score it using a sharp knife. Place the pork on a tray lined with a rack and generously rub the skin with sea salt. Transfer to the fridge uncovered and leave overnight to dry out the skin.
2. The next day, remove the salt and pat the skin dry again. Rub a drizzle of oil over the skin and sprinkle with a little more salt. Roast the pork at 230°C for 30 to 40 minutes until the skin starts to puff and crisp. Then, reduce the heat to 180°C and roast for a further 60 minutes, or until the internal temperature reaches 65 – 70°C. Let the pork rest for 10 minutes before slicing.
3. While the pork is roasting, make the nuoc cham by mixing all the sauce ingredients in a small bowl until the sugar dissolves. For the quick pickle, toss julienned carrot and daikon with a pinch of salt and sugar (or to taste), then splash in enough vinegar to lightly coat. Set aside to marinate.
4. To assemble, divide the cooked rice noodles between bowls. Top with slices of crispy pork, the pickled vegetables, lettuce, and plenty of fresh herbs. Serve with nuoc cham sauce on the side for drizzling.

*Note – Cucumber and crushed roasted peanuts are also delicious additions to this dish.

Credit:

Recipe by Brendan Pang @brendan_pang