As the reputation of the Vietnamese Bo Bun spreads around the world, we are learning to love other variants. Today I’m going to show you the one with lemong Combine the sugar, salt, Chinese five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic in a bowl to make the marinade (i.e. the BBQ sauce). Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade in a large bowl or baking dish. Preheat oven to 200C/390F. Line a roasting tray with foil, add the roasting rack and spray lightly with oil. Place the strips of pork onto the rack, baste with the leftover marinade, and place into the oven. Cook for 30-45 minutes (depending on the thickness of your pork), turning and basting with the marinade 2 or 3 times. Heat oil over medium high heat in grill pan and sear the patties till they get brown all over, 2-3 minutes per side, and remove to a plate. In the same pan, cook the pork belly till it gets browned, then remove to a plate. Place vermicelli noodles in a bowl, followed by meatballs and pork belly. For the bao buns: Steam or microwave bao buns until warm and soft. In a hot frying pan over medium heat, cook sliced pork belly to crisp up. On a serving plate, place 3 bao buns. Get a bowl of noodles, the herb bowl and the sauce ready for the table. Heat a film of groundnut oil in a frying pan and cook the pork patties for 4 minutes on each side. At the same time heat a Roll the pork belly tightly into a log. Tie tightly with kitchen twine to hold log together. Make sure to tide really tight, the pork will reduce the volume when they are cooked. Heat a large dutch oven or thick bottom pot over high heat; add the pork log and sear evenly on all sides until crispy golden brown color. Roll up your 1 block of pork belly (2–2½ lb or 907–1134 g). Make sure one or both ends have a “bacon-like“ appearance, showing the varying layers of meat and fat. If your slab comes with the rind, remove it or ask your butcher to do it for you. Run some butcher twine under the far end of the log. Preparing Braised Pork Belly dish: Have ready all ingredients needed to make the dish. Wash and pat dry strips of pork belly. Then cut the pork belly into bite size pieces and set aside. Then chop some garlic and set aside. Next, soak wood ear fungus in water until soft and pliable, about 15mins. Heat 1 tablespoon of oil in a large skillet. Add half the shallots and garlic, and pan-fry until fragrant (20 seconds). Add the marinated pork belly slices, and cook for 5 minutes, or until the outside is caramelized. Transfer the pork belly to the stock pot and continue to cook the stock for an additional 15 minutes. AJwtaKF.